Ingredients
- 110g butter or margarine, softened at room temperature
- 110g caster sugar
- 2 free-range eggs, lightly beaten
- 1tsp vanilla extract
- 110g self-raising flour
- 1-2 tbsp milk
- 140g butter, softened
- 280g icing sugar
- 1-2 tbsp milk
- a few drops of pink food colouring
- a handful of white chocolate chips
- 6 glacé cherries
Preparation method
- Preheat the oven to oven to 180C and line a 12-hole muffin tin with paper cases.
- Cream the butter and sugar together in a bowl until pale. Beat in the eggs a little at a time and stir in the vanilla extract.
- Fold in the flour using a large metal spoon, adding a little milk until the mixture is of a dropping consistency. Spoon the mixture into the cases until they are half full.
- Bake in the oven for 10-15 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean.
- For the buttercream icing, beat the butter in a large until it becomes soft. add half the icing sugar and beat until its smooth.
- Then add the remaining icing sugar with one tablespoon of milk, adding more milk if necessary, until the mixture is smooth and creamy.
- Add the food colouring and mix well until combined.
- Ensure the cakes are completely cool before icing.
- Place a spoonful of icing onto each cake and using a knife evenly spread out.
- Cut each glacé cherry in half and by using the white chocolate chips and cherries make a cute pigs face, with the chocolate chips as eyes and the cherries as a nose.
