Combine butter and sugar and beat til creamy. It's ready when you can no longer hear the sugar between the bowl and spoon.
Then add flour and eggs. Beat until smooth and creamy. The more air you get into the mix the lighter it will be.
Core and dice the two apples. Then add this to your cupcake mix. Mix in thoroughly so as keep the mixture even.
Add a teaspoon and a half of the mixture to each cupcake case and bake for around 25 minutes. They should be golden in colour. A neat tip is to gently put a knife through the top of one and see if any mixture is stuck on to it. If the knife comes out clean it's ready.
Cool on a wire rack for about 20 minutes. Whilst cooling start the icing preparation
Icing preparation: using a rolling pin and a LITTLE flour, roll out your icing.
Once the cupcakes have cooled, put a little teaspoon of raspberry jam in the middle of the top of each one. Spread it. The jam seals the icing.
Then using the GREEN icing. Cut a circle big enough the cover the top of the cupcake. Place this on top.
Using the WHITE icing, make two balls. These are the eyes. Place them at the top of the cupcake on top of the green circle. These can be joined by either a little jam or a little boiling water.
Using the BLACK icing, make two tiny balls. These are the frog's pupils. Place on the middle of the white balls. The same as before you can join them with either jam or hot water
Using the RED icing ,make a very thin sausage shape. This is the mouth. Place near the bottom of the green circle. You can also make a small tongue by squishing a small red ball and attaching it at the bottom/side of the mouth. Join with jam or hot water.
To seal it all just run a tiny bit of boiling water over the top of each cake using a brush
Use for leftovers
You'll probably have a fair amount of the red, white and black icing left over. Instead of making frogs, you could make penguins! Red for the beaks of course ;)