Piggy cupcakes

Preheat the oven to 180°C. Line a 12- hole muffin tin with cupcake papers.

Beat the butter, vanilla and sugar until light and creamy. Beat in the eggs, then the flour and finally the milk. Beat until pale, then spoon the batter into the prepared cups and bake for about 20 – 25 minutes.

Remove from the oven and leave on a rack to cool.

To make the icing, beat the butter until light and creamy. Gradually whisk in the icing sugar, then the cream. Reserve 30ml (2 tbsp) of the plain white icing. Add the food colouring to the rest and whip until thick and creamy.

To assemble, spread pink icing onto the cooled cupcakes. Use half a marshmallow for the pig’s nose. Cut the other marshmallow half in two and use for the ears. Add jelly tots for the eyes and pink sweets for the nostrils, and pipe on a mouth with the reserved icing.