Frog Cupcakes

By brandyc

1 cupcake = 8 Points Plus

Ingredients

• 1 box Betty Crocker® SuperMoist® white cake mix
• Water, vegetable oil and egg whites called for on cake mix box
• 2 containers (1 lb each) Betty Crocker® Rich & Creamy creamy white frosting
• Green paste or gel food color
• 48 miniature vanilla wafer cookies
• 48 red cinnamon candies
• Betty Crocker® red decorating icing (from 4.25-oz tube)
• Large red gumdrops
• If your kids don’t like the cinnamon taste of the red candies, use the red colored mini candy-coated chocolate baking bits from a 12-ounce bag.
• For a touch of whimsy, cut small pieces of black gumdrops and place one on each “tongue” to resemble a fly.

Details

Servings 24

Preparation

Step 1

Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for 24 cupcakes, using water, oil and egg whites. Cool in pan 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.

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.