Photography by Ben Dearnley This is the sort of frog you want in your throat! It's sweet, tasty, and topped with creamy icing.

Ingredients:

• 200g butter, at room temperature
• 215g (1 cup) caster sugar
• 3 eggs
• 375g (2 1/2 cups) self-raising flour
• 125ml (1/2 cup) milk
• 2 tsp vanilla essence
• 250g pkt cream cheese, at room temperature
• 300g (2 cups) icing sugar mixture
• 2-3 drops of green liquid food colouring
• 20 green fruit ring lollies, halved
• 2 straps black licorice, cut into 40 pieces

Directions:

1) Preheat oven to 180°C. Line twenty 80ml (1/3-cup) capacity muffin pans with cases.

2) Use an electric beater to beat butter and caster sugar in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition, until combined. Stir in flour, milk and half the vanilla until well combined.

3) Divide mixture among prepared pans. Bake for 15 minutes or until a skewer inserted into the centres comes out clean. Transfer to a wire rack to cool completely.

4) Use an electric beater to beat the cream cheese until soft. Gradually beat in the icing sugar. Beat in food colouring and remaining vanilla. Spread icing over cupcakes. Decorate with the lollies and licorice. Australian Good Taste - January 2010 , Page 74
Recipe by Michelle Noerianto