Firecracker Cupcakes
  • 1 pkg. (14 oz.) flaked coconut
  • 6 drops each blue and red food coloring
  • 24 baked cupcakes, cooled, paper liners removed
  • 1 tub (16 oz.) whipped topping, thawed
  • red string licorice, cut into 4" pieces
  1. Divide coconut into thirds. Set one third aside.
  2. 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.
  3. Close bags; shake until coconut is evenly tinted.
  4. Spread tops and sides of cupcakes with whipped topping.
  5. Press coconut gently into whipped topping, completely coating all sides.
  6. Insert licorice piece into top of each cupcake for "fuse."