Easy recipe Little Piglet Cupcakes

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one hundred g, butter (Recipes by ingridients butter) softened about five hundred g icing sugar mixture two tbsp milk one tsp vanilla extract (Recipes by ingridients extract) two-three drops pink food colouring Preheat oven to one hundred and eighty°C. Line twelve one third cup (eightyml) capacity muffin pans with paper cases. Use an electric mixer to beat the, butter (Recipes by ingridients butter) sugar and vanilla bean paste (Recipes by ingridients paste) until pale and creamy. Little Piglet Cupcakes. Add the eggs, one at a time, beating well between each addition. Little Piglet Cupcakes. Add the, flour (Recipes by ingridients flour) baking powder and milk, in alternate batches, and stir with a wooden spoon until just combined. Spoon mixture evenly among the lined pans and smooth the surface. Bake in preheated oven for about twenty minutes or until cooked through. Remove from oven and transfer to a wire rack to cool completely. Little Piglet Cupcakes. To make the buttercream frosting, use an electric mixer to beat the butter (Recipes by ingridients butter) until very pale. Gradually add the icing sugar, beating well between each addition. Add the milk and vanilla extract (Recipes by ingridients extract) and beat until well combined. Add the pink food colouring and beat until combined. Spread buttercream evenly over the top of each cupcake. Cut a marshmallow in half crossways. Place a marshmallow half, cut-side up, in the centre of the cake to create a snout. Top with mimi M&M’s for nostrils. Cut remaining marshmallow in half. Pinch the ends to create ears. Attach to cupcake. Attach large M&M’s for eyes. Trim the sour strap into twomm-thick strips. Cut into threecm lengths and twist to create tails. Attach to cupcakes. .