Everyone gets the biggest laugh when they try to give my daughter a piece of cake. She doesn’t like cake, but she loves cupcakes. More people than I can count have tried to give her cake and then explain to her that cake is the same as cupcakes, just shaped different. She won’t have no part of it. So in my house, when it comes to making cake for the kids, we almost always make cupcakes. My Hoppy Frog cupcake is always a winner and is asked for when it comes to a summer picnic dessert.
Looking at the ingredients or the steps, this frog cupcake looks complicated. It truly isn’t. It just has a lot of small steps.
I have a few tips and tricks for when I make cupcakes like these. Sometimes I use a silicone baking pan because I like the way the cupcakes bake. But when I have to have a cupcake paper, to keep the cupcakes clean, I like to use silicone cupcake wrappers. I hate waste and for a very small price I can have wrappers to reuse instead of wasting the paper and the money. To make these cupcakes, having a piping bag and tips are a must. For almost any kind of decorative cupcake you need to have a piping bag. My last tip, since I hate going to stores especially to find they don’t have what I need, I order things online. I order my white chocolate wafers online so that they come straight to my house.
Hoppy the Frog Cupcake
2 C sugar
1 3/4 C flour
3/4 C cocoa
1 tsp baking powder
1 tsp baking soda
1 tsp salt
2 eggs, room temp
1 C whole milk, room temp
1/2 C canola
2 tsp vanilla
1 C boiling water
Chocolate Cupcake Directions
Preheat oven to 350 degrees.
Line cupcake pan with paper liners or silicone liners.
Whisk the sugar, flour, cocoa, baking powder, baking soda and salt in a mixing bowl.
Combine the eggs, milk, oil and vanilla in a bowl.
Add this to the dry ingredients beating on medium until the batter is smooth.
Gradually add the boiling water, milk and oil and blend together until the batter is smooth.
Using a medium scoop, fill the paper lined cupcake tins with the prepared batter.
Bake at 350 degrees for 20-25 minutes until an inserted toothpick comes out clean.
Allow to slightly cool before transferring to wire racks.
Green Vanilla Icing Ingredients:
1 C unsalted sweet cream butter, softened
3 C + 1/2 C powder sugar
2 tsp vanilla
3-5 TBSP heavy whipping cream.
leaf green gel color
Green vanilla Icing Directions:
Beat powder sugar, butter and vanilla in a bowl.
Add in the heavy whipping cream and color and continue to mix until stiff peaks form
Scoop the frosting into a pastry bag with a large round tip.
Twist the open end of the pastry bag to push the frosting to the tip.
Starting around the edge pipe a circle and pipe it in to the center creating a peak.
Ingredients for eyes:
Vanilla royal icing
1/4 tsp cream of tarter
3 C powder sugar plus 1/2 c on stand by
1 tsp vanilla
blue and purple gel icing
24 white chocolate wafers (For eyes)
3 #2 tips(For Eyes)
3 bags of disposable piping bags (For eyes)
12 red M&M (For mouth)
Directions for Eyes
Combine all ingredients into a standing mixer and beat until stiff peaks form.
Add the extra half cup of powder sugar if the icing looks like soup
Once stiff peaks form split into 3 bowls
Add the colors into the bowls, mix until you have your desired color, leaving one bowl white
Scoop colors into piping bags with the #2 tips on them
For the Eye’s.
Using the white wafers, and one of the blue or purple piping bags, pipe a circle into the middle of the wafer
Using the white piping bag, pipe in two white dots.
Set aside to dry for 20 minutes
Directions to set up
Take the “eyes” you created and place them in the edge of the cupcake for “Eyes”
Place a red M&M in the center for the mouth