You can’t get much cuter than a plateful of these pink piggies sitting on the tea table.  Except perhaps a gang of mini-farmers in checked shirts and matching overalls!  So why not go with the animal theme and throw a farmyard tea party?  Decorating these cupcakes is a little fiddly, but the final result is well worth the effort!

PINK PIGGY CUPCAKES

• 1 stick unsalted butter, at room temperture
• 1/2 cup granulated sugar
• 2 eggs
• 1 cup self-rising flour
• 1 teaspoon pure vanilla extract
• 2 tablespoons milk

to decorate

• red food coloring
• 13 oz. ready to roll fondant icing
• 2 tablespoons rasberry jelly, sieved
• dark purple or black food paste coloring

a 12 cup cupcake pan, lined with paper liners

three cookie cutters, one about the same size as your cupcake liners, one slightly smaller, and one very small.  makes 12

Preheat the oven to 350 F.

Beat the butter and sugar together until pale and fluffy, then beat in the eggs, one at a time.  Sift the flour into the mixture and fold in, then stir in the vanilla extract and milk.

Spoon the mixture into the paper liners and bake in the preheated oven for about 17 minutes until risen and golden and a skewer inserted into the center comes out clean.  Transfer to a wire rack to cool.

To decorate, add a couple of drops of red food coloring to the fondant icing and knead until well blended to make a pale pink icing.  Roll out the icing between two sheets of waxed paper or plastic wrap to about 1/4 inch thick.  Stamp out 12 rounds using the largest cookie cutter.  Using a pastry brush, brush the tops of the cupcakes with jelly and gently press the pink rounds on top.

Using the scraps, roll out 12 rounds with the medium-sized cookie cutter, brush one side with water, and stick onto the cupcakes.  Then with the smallest cutter, stamp out 12 rounds of icing and brush one side with water.  Place in the center of each cupcake to make a nose and press gently in place.  Using a round skewer, make two round holes next to each other for nostrils.

Using the remaining scraps of icing, cut out 24 small oval shapes for ears then brush the back of each lightly with water and fix two in place on top of each piggy’s head, turning the tips of the ears up slightly.  Roll a little icing into the corkscrew tails and stick on.

Dip the flat end of a wooden skewer in the purple or black paste coloring.  Dab two eyes above the nose, then draw a little mouth under the nose.  Voila!

Inspired by the traditional colors and sparkles of July Fourth firecrackers, these miniature cupcakes are studded with flecks of color and go down with a bang thanks to a sprinkling of totally retro Pop Rocks candy.  Yes, you remember that candy, from when you were a kid. 

These cupcakes are great baked and served in coffee cups, making them easy to transport to a summer picnic. They also could be baked in more traditional paper muffin cups.

Boxed cake mix can be substituted for the homemade cake recipe listed below. Follow the package directions and stir in the rainbow candies. Canned or frozen whipped topping could be substituted for the whipped cream.

The Pop Rocks can sit on the cakes for some time without losing their zing, but hold off as long as you can before putting them on to truly taste the firecracker in them.  You can feel the snap, crackle in your mouth!

The number of cupcakes produced by this recipe will vary according to the size of the cups used. Eight-ounce cups will produce about 12 cupcakes.

FIRECRACKER CUPCAKES

Start to finish: 1 1/2 hours (45 minutes active)

Servings: About 12

2 1/2 cups all-purpose flour

2 1/2 teaspoons baking powder

1/4 teaspoon salt

1 1/2 sticks unsalted butter, room temperature

1 1/4 cups sugar

8 egg yolks

2 teaspoons vanilla, divided

1 cup milk

1/2 cup rainbow candy sprinkles

1 cup heavy cream

2 tablespoons powdered sugar

About 3/4 cup blueberries, to garnish

About 3/4 cup raspberries, to garnish

About 1/2 cup Pop Rocks candy (fourteen .24-ounce packets), to garnish

Preheat the oven to 375 F. Coat the inside of twelve 8-ounce oven-safe coffee or tea cups with baking spray (flour and oil). Alternatively, line 12 muffins tins with paper baking cups.

In a medium bowl, sift together the flour, baking powder and salt, then set aside.

In a large bowl, use an electric mixer to cream together the butter and sugar until the mixture is fluffy, substantially increased in volume and lightened in color, 2 to 2 1/2 minutes.

In another large bowl, use an electric mixer with clean beaters to beat the egg yolks and 1 teaspoon of the vanilla until thickened and pale in color, about 3 1/2 to 4 minutes.

Add the beaten egg yolks to the butter-sugar mixture and mix to combine.

With the mixer on low, add a third of the sifted dry ingredients to the wet ingredients. Once mixed, add half of the milk, followed by another third of the flour. When well mixed, add the remaining milk, mix, then add the remaining flour.

Use a silicon spatula to scrape the sides and bottom of the bowl to ensure all ingedients are mixed in. Gently fold in the sprinkles or miniature candy-coated chocolates candies.

Fill the prepared cups halfway with batter. Place the cups on a baking sheet and bake, rotating the pan halfway through cooking, until a skewer inserted at the center comes out clean, 28 to 30 minutes.

Transfer the cups from the baking sheet to a wire rack and allow them to cool completely.

Just before serving, in a large bowl combine the heavy cream, powdered sugar and remaining 1 teaspoon of vanilla. Use an electric mixer to beat until thick.

Dollop or pipe whipped cream over each cupcake, then garnish with blueberries and raspberries. Sprinkle each cupcake generously with Pop Rocks.

For The Associated Press - Article Date: Wednesday, June 11, 2008