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Firecracker Cupcakes

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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    2 dozen

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

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