Firecracker Cupcakes
Ready In: 35 mins
Serves: 24
Yields: 24 Cupcakes
Ingredients
- 1 (14 ounce) package baker's angel flake coconut
- 6 drops blue food coloring
- 6 drops red food coloring
- 24 baked cupcakes, cooled, paper liners removed
- 1 (16 ounce) container Cool Whip Topping, thawed
- 24 (4 inch) red licorice strings (24 4-inch pieces)
Directions
- Divide coconut into thirds. Set one third aside. Place remaining thirds in separate plastic bags.
- Add blue food coloring to coconut in one bag and red food coloring to coconut in second bag.
- Close bags; shake until coconut is evenly tinted.
- Spread tops and sides of cupcakes with whipped topping.
- Place coconut in 3 shallow bowls. One for each color.
- Press cupcake gently into coconut, completely coating all sides.
- Insert licorice piece into top of each cupcake for "fuse.".
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