Frog Cupcakes

Ingredients:

• 12 yogurt-glazed malt balls, cut in half (for eyes)
• 36 mini chocolate chips (for pupils and flies)
• 2 cups vanilla buttercream
• 16 green gummy wedges (for the legs)
• 4 red gummy wedges (for tongues)
• 6 mini marshmallows (for wings)
• 12 vanilla cupcakes
• 0.5 cups light green decorative sugar

Preparation:

1. Eyes:
   
   Place the malt balls cut-side down on a work surface. Using the frosting, attach a chocolate chip to each half. Set aside.
   
   Legs:
   
   Cut each green wedge horizontally into 3 thinner wedges. Use scissors to cut so that each wedge has 3 toes. Set aside.
2. Tongues and flies:
   
   Place the red marshmallow wedges on a work surface. Cut each wedge horizontally into 3 thinner wedges. Cut each wedge into narrow strips to form tongues. Place a small chocolate chip on one end of each tongue. Use scissors to cut tiny pieces of marshmallow to form little wings for the flies. Snip the tip of each piece and glue one to each side of the chocolate chip (the marshmallow will have the sticky side).
3. Assembly:
   
   Cover each cupcake with about 2 tablespoons of buttercream. Place green sugar in a small bowl. Dip each cupcake into the sugar until it sticks. Attach the eyes by gently pressing them into the frosting. Press the stems and tongue into the edges of the cupcake. Decorate the remaining cupcakes in the same manner.