Tuesday, September 1, 2009

Firecracker Cupcakes

1-1/2 cups Coconut, divided
4 drops each: blue and red food colorings
24 cupcakes (yellow or white)
2 cups thawed Cool Whip
24 red string licorice pieces (4 inches each)


PLACE 1/2 cup of the coconut in each of two separate resealable plastic bags; set remaining 1/2 cup coconut aside. Add blue food coloring to coconut in one bag and red food coloring to coconut in second bag. Seal bags; shake until coconut is evenly tinted.

SPREAD tops of cupcakes with whipped topping. Sprinkle with red, white (uncolored) and blue coconut as desired; press coconut gently into whipped topping to secure.

INSERT licorice piece into top of each cupcake for the firecracker’s fuse. Store in refrigerator.

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