Ingredients

• 1/2 cup Unsalted Butter softened
• 2 Eggs large
• 1 tsp Vanilla
• 1 cup Organic Unbleached White All-Purpose Flour
• 1 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/2 cup Cocoa Powder
• 1 cup Sugar
• 1/4 tsp Salt
• 1 cup Milk

• 1 cup Unsalted Butter softened
• 3 cups Powdered Sugar
• 1/2 cup Cocoa Powder
• 1/8 tsp Salt
• 1 Tbsp Milk
• 2 tsp Vanilla

• Pink Fondant
• Toothpick

Instructions

1. Preheat oven to 350°F. Line cupcake pan with paper liners or grease pan with butter and lightly dust with flour.
2. In a large bowl, melt butter. Add eggs one at a time, then stir in vanilla.
3. In another bowl, sift together flour, baking powder, baking soda, cocoa powder, sugar and salt. Add flour mixture and milk to the butter mixture and mix to combine.
4. Fill cupcake cups 1/2 full and bake for 15-17 minutes, or until a toothpick inserted in the center comes out clean.
5. Remove from oven and let cool for a few minutes before transferring to a wire rack. Allow cupcakes to cool completely before frosting.

1. In a medium bowl, combine butter, powdered sugar, cocoa powder and salt. Beat with an electric mixer until blended. Add milk and vanilla and beat for 5 minutes, or until frosting reaches a smooth and creamy consistency.
2. Use a knife to spread the frosting onto cupcakes.

1. To make the pig’s hands and feet, roll pea-sized balls of pink fondant.
2. To make the pig’s head, roll a small ball of pink fondant and use a toothpick to form the eyes. Form an oval to make the snout. Use a toothpick to add the details, and affix to head with water. Form two triangles to create ears, and stick them on the top of the head with water.
3. To make the body of the pig, roll out a small ball of pink fondant and use a toothpick to add a belly button.
4. Place the fondant on top of the cupcakes. Serve at room temperature and enjoy!