Ingredients

24 Yellow Buttermilk Cupcakes (page 26) or One-Bowl Chocolate Cupcakes (page 152)

　　Swiss Meringue Buttercream (page 304)

　　Pink gel-paste food color

　　48 mini brown candycoated chocolates, such as mini M&M’s

　　Bubblegum tape

　　

Step 1

Tint 1 1/2 cups buttercream pale pink with gel-paste food color. Transfer to a pastry bag fitted with only a coupler. Tint another 2 cups buttercream a deeper shade of pink. Transfer 1/2 cup to a pastry bag fitted with only a coupler, and reserve the rest.

　　

Step 2

Using an offset spatula, spread each cupcake with reserved deep pink buttercream in a smooth, even layer. For the snout, use a small plain tip (#6) to pipe a pale pink circle just off center, in the lower part of the cupcake, then pipe lines to almost fill in the circle; smooth with an offset spatula. Then, using the deep pink frosting and #6 tip, pipe two pink dots in the center of the pale pink circle.

　　

Step 3

For the eyes, place two candycoated chocolates above the pale pink circle. Cut bubblegum tape into small triangles, and press two into the top of each cupcake to resemble ears, bending tips forward. Refrigerate 30 minutes to allow frosting to set. Cupcakes are best served the same day they are decorated; keep at room temperature.

　　Martha Stewart's Cupcakes