Frog Cupcakes

Recipe View Preheat your oven to 350°F (175°C). Line two 12-cup muffin tins with paper liners. (5 minutes)

Recipe View In a large bowl, combine the white cake mix, water, vegetable oil, and egg whites. Using an electric mixer, blend on low speed until just moistened. Increase the speed to medium and mix for 2 minutes until well combined. (7 minutes)

Recipe View Carefully pour the batter into the prepared muffin cups, filling each about halfway. (3 minutes)

Recipe View Bake in the preheated oven until the tops of the cupcakes spring back when lightly touched, approximately 19 to 23 minutes. (23 minutes)

Recipe View Remove from the oven and let the cupcakes cool in the tins for 5 minutes before transferring them to a wire rack to cool completely. (25 minutes)

Recipe View While the cupcakes are cooling, prepare the frosting. In a small bowl, mix 2/3 of the vanilla frosting with green food coloring until you achieve your desired shade of green. Set aside the remaining white frosting in another small bowl. (5 minutes)

Recipe View Cut each marshmallow into four thin circles to create the frog's eyes. Place the green sugar in a shallow bowl. Have a very small bowl of water ready. (8 minutes)

Recipe View Once the cupcakes are completely cool, frost them generously with the green frosting, then sprinkle with green sugar for added texture and sweetness. (6 minutes)

Recipe View Lightly wet half of each marshmallow circle with water and dip the wet side into the green sugar to coat, creating the frog's eyelids. Affix two of these sugar-coated marshmallows onto each cupcake for the eyes. (8 minutes)

Recipe View Using a tiny dab of the reserved white frosting, attach a chocolate chip to the center of each marshmallow to form the pupils. (5 minutes)

Recipe View Tint the remaining white frosting with red food coloring. Transfer this pink frosting to a plastic bag, snip off a tiny corner, and pipe small pink mouths and nostrils onto each cupcake to complete the froggy faces. (7 minutes)