Piggy cupcakes

Method

1. Preheat oven to 170°C. First make the cupcakes. Line a 12-hole muffin tray with Multix patty pan cases. In an electric mixer, beat the butter for about 2 minutes until pale in colour and creamy. Add sugar one third at a time, beating well between each addition. Add the eggs one at a time, beating for about a minute between each one. Add the vanilla essence and beat until combined. Sift flour and add half to butter mixture beat until well combined. Repeat with remaining flour until you have a smooth batter, scrape down the sides of the bowl give the mix one last whizz. Divide the cake mix between the 12 patty cases and fill about 1/3 full. Bake for 12-15 minutes or until a skewer inserted into the middle of a cupcake comes out clean. Transfer to wire racks and allow to cool completely. While the cakes are cooling make the icing.
2. Cream butter in a mixer until pale and smooth. Slowly add the milk and half the sifted icing sugar. Beat until well combined. Add the remaining icing sugar and beat again until mixture is light and fluffy. The mixture should be a spreadable paste; if its too dry, add a tiny splash milk, if too wet add more icing sugar. Finally add the pink food colouring making sure its well combined and the colour is smooth. Transfer the icing to a Multix piping bag with a star nozzle.When the cakes have cooled completely, ice each cake with a circular pattern. Use the marshmallows to make the piggy’s nose and ears, cut them in half, half to make the nose and cut the other half in 2 to make ears. Add coloured smarties or sugar beans to make eyes and nostrils. And Oink Oink!! Your piggies are ready.