INGREDIENTS
250g margarine.
1 cup water.
3 Tablespoons cocoa powder.
2 cups flour.
pinch of salt.
2 cups sugar.
½ cup buttermilk or plain yoghurt.
1 teaspoon vanilla essence.
2 eggs, whisked.
1 teaspoon bicarbonate of soda, blended to a paste with a little milk.
INGREDIENTS ICING
250g soft margarine.
4 cups icing sugar, sifted.
boiling water or milk (to make it spreadable).
1 Tablespoon vanilla essence.
Food colouring (Red, yellow, brown. It is better to use a little cocoa for brown).
INGREDIENTS PIGLETS
pink and brown icing.
pink and white marshmallows.
black liquorice rope.
jelly beans.
INGREDIENTS CHICKS
white icing.
black liquorice rope.
red liquorice.
yellow sprinkles.
red craft paper.
METHOD
Preheat oven to 180°C.
Grease muffin tins.
Place white paper cups in the hollows of the muffin tins.
CUPCAKES: In a bowl cream the margarine.
Add the water, cocoa powder, flour, pinch of salt, sugar, buttermilk OR plain yoghurt, vanilla essence, whisked eggs and bicarbonate of soda paste.
Mix.
Fill the paper cups halfway with cupcake mixture.
Bake for about 20 minutes until done.
Remove from oven and place on a wire rack and leave to cool completely.
ICING: In a bowl mix ingredients together.
PIGLETS: Ice the cupcakes with pink icing.
Cut the pink marshmallows in half and make snouts by placing half a marshmallow in the middle of each cupcake.
Make nostrils with brown icing.
Add a jelly bean for each mouth.
Cut slices of black liquorice rope for the eyes.
Add a pink drop of icing in the middle.
Cut white marshmallows in half then snip into smaller triangular bits to make ears.
CHICKS: Ice the cupcakes with white icing.
Cut a comb for each from the red craft paper and push into the icing.
Cover the surface with yellow sprinkles.
Cut slices of black liquorice rope for the eyes.
Cut red liquorice into triangles for the beaks.
