Pink Piggy Cupcakes

Pink Piggy Cupcakes requires approximately 40 minutes from start to finish. For $1.48 per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. One serving contains 481 calories, 5g of protein, and 24g of fat. This recipe serves 12. 312 people were impressed by this recipe. A mixture of chocolate covered caramel candies, baking soda, marshmallows, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a reasonably priced recipe for fans of American food. It is brought to you by Foodnetwork. All things considered, we decided this recipe deserves a spoonacular score of 24%. This score is not so super. Similar recipes are Pink Salt & Pink Pepper Cupcakes, Pink Grapefruit Cupcakes with Pink Grapefruit Cream Cheese Frosting, and Pink Together Cupcakes.

Servings: 12

Preparation duration: 25 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Watch how to make this recipe. For the cupcakes: Preheat oven to 350 degrees F. Line a 12-cup muffin tin with cupcake liners. Whisk flour, cocoa powder, baking soda, baking powder and salt into a medium bowl, set aside. In a large mixing bowl, using a hand held electric beater, cream butter and sugar together until light and fluffy. Add eggs and vegetable oil and beat well, then add the buttermilk, vinegar, vanilla extract and food coloring; beat until just combined. Add dry ingredients to the wet and blend until smooth and thoroughly combined. Divide batter among the cupcake tins, filling 2/3 of the way full. Bake in the center rack of the oven for about 12 to 15 minutes or until a tester inserted into the center of the cupcake comes out clean. Let cool completely on a wire rack before frosting. For the frosting: In a medium bowl beat cream cheese and butter together until smooth and creamy. Stir in the vanilla extract. Add powdered sugar, 1 cup at a time, until desired consistency is reached. Stir in food coloring and mix until you get a light pink hue. Frost cupcakes with cream cheese frosting. Frost half a marshmallow and place on each cupcake for the snout. Adorn pink gummy candies in appropriate ear locations curved side in. Place black licorice above snout to create eyes and place chocolate covered candies on snout to create nostrils.

 

Step by step:

1. Watch how to make this recipe.

For the cupcakes

1. Preheat oven to 350 degrees F. Line a 12-cup muffin tin with cupcake liners.

2. Whisk flour, cocoa powder, baking soda, baking powder and salt into a medium bowl, set aside.

3. In a large mixing bowl, using a hand held electric beater, cream butter and sugar together until light and fluffy.

4. Add eggs and vegetable oil and beat well, then add the buttermilk, vinegar, vanilla extract and food coloring; beat until just combined.

5. Add dry ingredients to the wet and blend until smooth and thoroughly combined.

6. Divide batter among the cupcake tins, filling 2/3 of the way full.

7. Bake in the center rack of the oven for about 12 to 15 minutes or until a tester inserted into the center of the cupcake comes out clean.

8. Let cool completely on a wire rack before frosting.

For the frosting

1. In a medium bowl beat cream cheese and butter together until smooth and creamy. Stir in the vanilla extract.

2. Add powdered sugar, 1 cup at a time, until desired consistency is reached. Stir in food coloring and mix until you get a light pink hue.

3. Frost cupcakes with cream cheese frosting. Frost half a marshmallow and place on each cupcake for the snout. Adorn pink gummy candies in appropriate ear locations curved side in.

4. Place black licorice above snout to create eyes and place chocolate covered candies on snout to create nostrils.

Nutrition Information:

covered percent of daily need