After creating the recipe for Saoirse & Kelly in game, I decided to make them for real!

Cute pink piglet cupcake recipe

Raspberry Curd Ingredients:

1/2 cup of unsalted butter
1 pint red raspberries, rinsed
5 egg yolks, beaten
3/4 cup white granulated sugar
a pinch of salt
2 teaspoons of fresh lemon juice

Lemon cupcake Ingredients:

1-1/2 cups self-rising flour
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup white sugar
2 eggs, at room temperature
1/2 teaspoon vanilla extract
1 tablespoon lemon zest
1/2 cup whole milk, divided
1 tablespoon and 3/4 teaspoon fresh lemon juice

Lemon Butter cream Icing Ingredients:

1 cup chilled heavy cream
1/4 cup powdered sugar
2 tablespoons softened butter
1/2 teaspoons fresh lemon juice
handful of red raspberries

Preheat oven to 375 degrees F. Line cupcake pan cups with paper liners.
~Mix the self-rising flour and salt together in a bowl. In another bowl, beat the butter and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time. Mix in the vanilla extract and lemon zest.
~Gently beat the flour mixture into the butter mixture, one third at a time, alternating with half the milk and half the lemon juice after each of the first 2 additions of flour. Beat until just combined; do not over mix.
~Fill the prepared cupcake liners with batter 3/4 full, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 17 minutes. Let the cupcakes cool in the pans for about 10 minutes before removing them to finish cooling on a rack.
~Using a small spoon, scoop out the very center of the cupcakes, making a small hole for the curd. Spoon the chilled curd into the cupcakes.

Frosting directions:
~Beat the cream in a chilled bowl with an electric mixer set on Low until the cream begins to thicken.
~Add the raspberries and blend until they have mixed in well and the liquid has turned pink.
~Add the confectioners' sugar and lemon juice, a little at a time, beating after each addition, until fully incorporated.
~Increase the mixer speed to High, and beat until the icing forms soft peaks, about 5 minutes.
~Spread on the cooled cupcakes and decorate!

Curd Directions:
~Melt the butter in a pan over medium head, add raspberries, egg, sugar and salt.
~Cook mashing the berries and stirring the ingredients often as it begins to break down, you
can do so less frequently but continue to stir through out the ten minutes cook time. It should begin to thicken.
~Pour the raspberry sauce through a strainer set over a large bowl, pressing hard to extract as much juices as possible.
~Cool the liquid to room temperature, it will thicken up as it cools. Stir in the lemon juice a bit at a time till you get
just the right taste. Cover with a layer of saran wrap on the surface of the curd and chill until needed. - By Orabel