Firecracker Cupcakes Recipe

5 4 4
Firecracker Cupcakes Recipe
Firecracker Cupcakes Recipe photo by Taste of Home
Publisher Photo

Firecracker Cupcakes Recipe

Read Reviews
5 4 4
Publisher Photo
These no-fuss treats are so much fun to make with kids, and they put a spark in Fourth of July parties. You can tint the whipped topping red and blue to make the frosting festive, too. —Erin Glass, White Hall, Maryland
MAKES:
24 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
24 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 5 pieces red pull-and-peel licorice
  • 6 drops red food coloring
  • 1 cup sweetened shredded coconut, divided
  • 4 drops blue food coloring
  • 1 carton (12 ounces) frozen whipped topping, thawed
  • 24 cupcakes of your choice
  • Assorted red and blue sprinkles, optional

Directions

Cut each licorice twist into five pieces; pull apart one end of each to make firecracker fuses. Set aside.
In a resealable plastic bag, combine 1/4 teaspoon water and red food coloring; add 1/2 cup coconut. Seal bag and shake to tint coconut. In another bag, combine 1/4 teaspoon water and blue food coloring; add remaining coconut. Seal bag and shake to tint.
Spread whipped topping over cupcakes; decorate with coconut or sprinkles as desired. Insert firecraker fuses into tops. Refrigerate until serving. Yield: 2 dozen.
Originally published as Firecracker Cupcakes in Taste of Home June/July 2011, p27

Nutritional Facts

1 cupcake: 202 calories, 11g fat (5g saturated fat), 26mg cholesterol, 160mg sodium, 24g carbohydrate (14g sugars, 0 fiber), 1g protein.

  • 5 pieces red pull-and-peel licorice
  • 6 drops red food coloring
  • 1 cup sweetened shredded coconut, divided
  • 4 drops blue food coloring
  • 1 carton (12 ounces) frozen whipped topping, thawed
  • 24 cupcakes of your choice
  • Assorted red and blue sprinkles, optional
  1. Cut each licorice twist into five pieces; pull apart one end of each to make firecracker fuses. Set aside.
  2. In a resealable plastic bag, combine 1/4 teaspoon water and red food coloring; add 1/2 cup coconut. Seal bag and shake to tint coconut. In another bag, combine 1/4 teaspoon water and blue food coloring; add remaining coconut. Seal bag and shake to tint.
  3. Spread whipped topping over cupcakes; decorate with coconut or sprinkles as desired. Insert firecraker fuses into tops. Refrigerate until serving. Yield: 2 dozen.
Originally published as Firecracker Cupcakes in Taste of Home June/July 2011, p27

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Reviews forFirecracker Cupcakes

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kimspacc User ID: 1340117 250018
Reviewed Jul. 2, 2016

"I made these with mini-cupcakes. They are very cute."

MY REVIEW
temiles User ID: 84215 150813
Reviewed Aug. 1, 2011

"Made for a family reunion. Didn't do the coconut, used sprinkles instead. Big hit with the kids and adults too! Very easy. Will do again!"

MY REVIEW
Little Bud User ID: 5621262 194079
Reviewed Jul. 3, 2011

"Very easy to make, I like the blue tinted coconut better with the red licorice. Took them to work, got lots of funny looks when I told fellow co workers there were fireworks in the frig. Very cute"

MY REVIEW
amandassoaps User ID: 5569963 185967
Reviewed Jun. 28, 2011

"This looks really good will have to try it"

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