If baking is an art, these piggy-faced cupcakes will take it to the next level. You can bake them with slightly older kids who won’t eat up all the yummy butter cream frosting. The cupcakes will be ready in a jiffy and you will be surprised at how your young one’s little hands will quickly help you make the piggy faces. Enjoy baking with your little one as this recipe video guides you.
Ingredients:
Cupcakes
1 tsp vanilla
2tbsp thick yoghurt
2 tbsp coco powder
1/4 tsp baking soda
1/4 tsp baking powder
1/4 cup chocolate chips
1/2 cup all purpose flour
1/3 cup powdered sugar
1/4 cup melted butter
Water
Frosting
250g icing sugar
150g margarine
1tsp vanilla
Pink color
Pink and black color sugar paste
Method:
Cupcakes:
- Mix 1/4th cup of water with melted butter and sugar in a mixing bowl.
- Now add the yoghurt to this mixture for a hint of tangy flavour. Give it a quick whisk and add the vanilla.
- Sift the dry ingredients to this wet mixture. Put the flour, baking soda and baking powder and cocoa ina sieve. Sieve all these dry ingredients together so that they mix well.
- Give it a quick whisk. And drop in the chocolate chips.
- While you are whisking, make sure the oven is preheated at 180 degree centigrade.
- Line a muffin tin with cupcake liners.
- Use an ice cream scooper to transfer the batter from the bowl to the muffin tin. This ensures equal distribution of the batter.
- Put the muffin tray in the oven and bake for 7 to 8 minutes. You will know they are ready when you insert a toothpick into one of them and it comes out clean.
- Do not over bake. When they are done, take them out immediately and put them on a cooling rack.
Frosting:
- In a mixing bowl, put the margarine.
- Sift the icing sugar into the margarine. You can also break the sugar with the whisk as you are using the sieve.
- Now, add the vanilla essence and give it a quick whisk to ensure everything comes together.
- Once the butter and sugar mix to form a nice fluffy and creamy textured butter cream frosting, add just two drops of pink colour. Mix it well for a lovely light pink colour.
- Now fill a piping bag with the frosting. Before frosting the cupcakes make sure they have completely cooled.
- Now snip off the tip of the cone and squeeze out the frosting and make two-and-a-half swirls on each cupcake. Make sure that you don’t overdo the frosting because you need to make the piggy faces.
- Use the pink colour sugar paste to make the ears and piggy snout and the black colour paste to make the eyes and nostrils.
- For the snout, take a small piece of the pink colour sugar paste and roll it into a ball. Then flatten the ball into a oval shape and place it right in the middle of the frosting. For the ears, take two small pieces of the pink sugar paste and roll them into balls. Now, flatten them and crimp the edges to make small ears. Make sure that you keep rolling for sometime as the warmth of your hand will make the sugar paste more malleable.
- For the eyes and nostrils, make tiny balls with the black sugar paste.
- That’s it! Your eggless chocolate chip piggy cupcakes are ready to be devoured.
Here’s the video:
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Recipe & Image Courtesy:
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