Miss Pinky the Piggie Cupcakes

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I received a huge box of cupcake recipes from my friend Stacie so my daughters decided we should start trying one cupcake recipe per week.. I laughed when I saw this recipe but decided to give it a go.

We took a normal size muffin tin and the tiny size muffin tin and made enough there was a small cup cake to match up with a large cupcake.

Miss Pinky the Piggie Cupcakes
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Cook time: 
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Ingredients
  • 2 jars (10 oz each) maraschino cherries (well drained and patted dry)
  • 1 package (approx 18 oz) strawberry cake mix, plus the ingredients to prepare the mix.
  • 1 container (16 oz) cream cheese frosting
  • Red food coloring
  • package of small gum drops, flattened to ⅛ inch thickness and cut into triangles
  • Enough white icing set aside for under the eyes
  • M&M's for the eyes
  • Mini chocolate chips for the nostrils
  • and some red sprinkling sugar
Instructions
  1. - Preheat the oven to 350 degrees line 24 standard muffin cups with paper baking cups. Spray 24 mini cups with non stick cooking spray or line with mini baking cups.
  2. - Place cherries in food processor (I used my magic bullet) and process for 4 to 5 seconds until finely chopped. Prepare cake mix according to the package directions. Stir in cherries. Spoon 2 rounded tablespoons of batter into each muffin cup, filling half to ¾ full. Spoon remaining batter into the mini muffin cups.
  3. - Bake standard cupcakes 14 to 18 minutes and mini cupcakes 7 to 9 minutes or until toothpick inserted into centers comes out clean. Cool cupcakes completely.
  4. - Add red food coloring to the frosting in a small bowl (or you can purchase strawberry cream cheese frosting for the pink color)
  5. Frost standard cupcakes. Place mini cupcakes upside down, off center of each standard cupcake and frost. I found the nose was very large so I cut my mini cupcakes in half. Decorate with gumdrops for ears, Use white icing and M&M's for eyes, and decorate nose with chocolate chips and red sprinkling sugar

 


Aren’t they cute!

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