Frog Cupcakes II
Have everyone green with envy at the next bake sale when you present these "toad"ally cute cupcakes!
1 box Betty Crocker SuperMoist white cake mix
water, vegetable oil and egg whites called for on cake mix box
2 containers Betty Crocker Rich & Creamy creamy white frosting
Betty Crocker green gel food color
48 miniature vanilla wafer cookies
48 Betty Crocker red cinnamon decors
Betty Crocker red decorating icing (from 4.25-ounce tube)
large red gumdrops
Preheat oven to 350°F/177°C (325°F/163°C for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
Make, bake and cool cake as directed on box for 24 cupcakes.
Reserve 2 tablespoons frosting. Tint remaining frosting with food color to make green; frost cupcakes.
For eyes, place 2 cookies near top edge of each cupcake, inserting on end so they stand up. Attach 1 cinnamon candy to each cookie with reserved white frosting. Add dots of white frosting for nostrils.
For mouth, pipe on red icing. Slice gumdrops; add slice to each cupcake for tongue.
Preparation Time: 25 minutes
Total Time: 1 hour 25 minutes
For a touch of whimsy, cut small pieces of black gumdrops and place one on each "tongue" to resemble a fly.
If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.
Store loosely covered.
Amount per serving: Calories 250; Calories from Fat 80; Total Fat 9 g; Saturated Fat 2 g; Trans Fat 2 g; Cholesterol 0 mg; Sodium 220 mg; Total Carbohydrate 40 g; Dietary Fiber 0 g; Sugars 30 g; Protein 1 g; Exchanges: 1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 2 Fat; Carbohydrate Choice 2 1/2
Recipe Courtesy Of