Strawberry Piggy Cupcakes (Print Version)

# Ingredients:

→ Cupcake Batter

01 - 1½ cups all-purpose flour
02 - 1½ teaspoons baking powder
03 - ¼ teaspoon salt
04 - ½ cup unsalted butter, softened
05 - ¾ cup granulated sugar
06 - 2 large eggs
07 - 1 teaspoon vanilla extract
08 - ½ cup milk
09 - ½ cup fresh strawberries, diced

→ Pink Buttercream Frosting

10 - 1 cup unsalted butter, softened
11 - 2 cups powdered sugar
12 - 2 tablespoons heavy cream or milk
13 - 1 teaspoon vanilla extract
14 - Pink food coloring (preferably gel)

→ Decorations

15 - Fresh strawberries (sliced into rounds for snouts)
16 - Fresh strawberries (small pieces for ears)
17 - Chocolate sprinkles (for eyes and eyebrows)
18 - Mini chocolate chips (for nostrils)

# Instructions:

01 - Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners.
02 - In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set aside.
03 - In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
04 - Add eggs to the butter mixture one at a time, beating well after each addition. Stir in the vanilla extract until incorporated.
05 - Gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing on low speed just until combined after each addition. Be careful not to overmix.
06 - Gently fold the diced fresh strawberries into the batter using a spatula.
07 - Spoon the batter into the prepared cupcake liners, filling each about ¾ full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean with just a few crumbs.
08 - Remove the cupcakes from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely before frosting.
09 - In a large bowl, beat the softened butter with an electric mixer until creamy. Gradually add the powdered sugar, mixing on low speed until incorporated. Pour in the vanilla and heavy cream, then increase speed to medium-high and beat until light and fluffy, about 3-4 minutes. Add pink food coloring a little at a time until you achieve a soft pink color.
10 - Once the cupcakes are completely cool, spread or pipe a generous amount of pink frosting on top of each cupcake in a smooth, domed shape.
11 - Place a round strawberry slice in the center of each cupcake to form the pig's snout. Add two mini chocolate chips on the strawberry slice for nostrils. Position two small strawberry pieces at the top of each cupcake as ears. Use chocolate sprinkles to create eyes and eyebrows.
12 - Serve the piggy cupcakes immediately or store in the refrigerator until ready to enjoy. For best results, add the strawberry decorations shortly before serving.

# Notes:

01 - For brighter pink frosting, use gel food coloring instead of liquid, as it provides more vibrant color without changing the frosting consistency.
02 - Pat the strawberry pieces dry with a paper towel before using them as decorations to prevent color bleeding into the frosting.
03 - If serving to young children, consider using larger chocolate pieces for eyes to avoid choking hazards from small sprinkles.

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