Pig Cupcakes Recipes

PEPPA PIG CUPCAKES

Steps:

• Make a batch of cupcakes.
• Make a batch of our Best Buttercream Frosting recipe.
• Tint the butter cream frosting Pink, Bright Pink and Red. We used Wilton Color Right Food Coloring in the follow formulas: Light Pink (used to frost the cupcakes) - 2 drops of Wilton Color Right Pink Food coloring Medium Pink (used to outline the Peppa Pig Cookie) - 4 drops of Wilton Color Right Pink Food Coloring Red (used for Peppa Pig's mouth, cheek, and nose) - 7 drops of Red food coloring and 3 drops of Crimson food coloring.
• Slice Mini Marshmallow in half diagonally for the ears.
• Prepare the Pink Sugar Wafers for the snout. Cut each one in half, and then round off the edges of one side with a sharp knife. You will need one of these for each cupcake.
• Once the cupcakes cooled, cut a slit in the cupcake for the cookie snout. Before you put the cookie in the slit in the cupcake, frost that area of the cupcake. It's too hard to do it after the cookie is already attached to the cupcake and you need the frosting underneath the cookie to prop it up.
• Slip the pink wafer cookie into the slit on the cupcake. It will rest on the frosting.
• Use a knife to frost the rest of the cupcake with a generous amount of light pink frosting.
• Smooth the frosting over the whole cupcake to even it out.
• Add a tiny dollop of frosting on the sticky sides of the cut mini marshmallows.
• Stick the ears onto the top of the cupcake, frosting side up.
• Now add the Wilton Candy Eyeballs.
• Place the medium pink frosting into a piping bag with a small Wilton #3 Decorating tip and then outline the entire face and around the eyes.
• Finally, use red frosting to make Peppa's smile, the blush on her cheek, and her nostrils.

PIG PICKING CAKE III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 - 8 inch pans.
• Prepare cake mix according to package directions with the addition of mandarin oranges and nuts. Pour into 3 - 8 inch pans. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
• To make the filling: In a large bowl, combine crushed pineapple with juice and pudding mix. Fold in the whipped topping. Spread between cooled cake layers. Chill in refrigerator

PINK PIGGY CUPCAKES

Steps:

• 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.

PINEAPPLE ORANGE CUPCAKES

Steps:

• Preheat oven to 350 degrees F. Line a cupcake tin with paper cupcake liners. Set aside.
• In a large bowl mix white cake mix, mandarin oranges (with liquid), egg whites, and apple sauce. Beat for 2 minutes.
• Spoon cake batter into cupcake liners, until evenly distributed, about 2/3 full.
• Bake cupcakes for 18-20 minutes, until toothpick inserted in the center is dry.
• Remove from oven and cool cupcakes on wire rack, completely.
• For the frosting, in a bowl mix together the crushed pineapple (with juices) with the pudding mix. Fold in Cool Whip.
• Spoon frosting over each cupcake. Add a slice of mandarin orange for garnish, if desired. Refrigerate one hour or more.
• Store in airtight container in refrigerator for up to 4 days. ENJOY.

PIG PICKIN' CAKE

Steps:

• Preheat the oven to 350˚F. Grease and flour three 8-inch round pans. Mix together the cake mix, the oranges with their juice, eggs, and oil. Divide the batter among the prepared pans; layers will be thin. Bake for 15 to 20 minutes, or until the cake tests done. Cool the layers on wire racks.
• While the cake cools, make the frosting.
• Mix the drained pineapple with the pudding mix and fold this mixture into the whipped cream. Fill and frost the cooled cake layers. Refrigerate until ready to serve.

PIG CUPCAKES

Steps:

• Tint 1 1/2 cups buttercream pale pink with gel-paste food color. Transfer to a pastry bag fitted with only a coupler. Tint another 2 cups buttercream a deeper shade of pink. Transfer 1/2 cup to a pastry bag fitted with only a coupler, and reserve the rest.
• Using an offset spatula, spread each cupcake with reserved deep pink buttercream in a smooth, even layer. For the snout, use a small plain tip (#6) to pipe a pale pink circle just off center, in the lower part of the cupcake, then pipe lines to almost fill in the circle; smooth with an offset spatula. Then, using the deep pink frosting and #6 tip, pipe two pink dots in the center of the pale pink circle.
• For the eyes, place two candycoated chocolates above the pale pink circle. Cut bubblegum tape into small triangles, and press two into the top of each cupcake to resemble ears, bending tips forward. Refrigerate 30 minutes to allow frosting to set. Cupcakes are best served the same day they are decorated; keep at room temperature.