Firecracker Cupcakes Recipes

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FIRECRACKER CUPCAKES



Firecracker Cupcakes image

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

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 2 dozen.

Number Of Ingredients 7

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

Steps:

  • 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 : Calories 202 calories, Fat 11g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 160mg sodium, Carbohydrate 24g carbohydrate (14g sugars, Fiber 0 fiber), Protein 1g protein.

FIRECRACKER CUPCAKES



Firecracker Cupcakes image

Wow the 4th of July potluck party with on-theme Firecracker Cupcakes from My Food and Family. You'll triumph when you drop Firecracker Cupcakes on the table!

Provided by My Food and Family

Categories     Recipes

Time 15m

Yield Makes 24 servings.

Number Of Ingredients 5

1-1/2 cups BAKER'S ANGEL FLAKE Coconut, divided
4 drops each blue and red food coloring
24 yellow cupcakes
2 cups thawed COOL WHIP Whipped Topping
24 red string licorice pieces (4 inch)

Steps:

  • Place 1/2 cup coconut in each of 2 separate resealable plastic bags. Set remaining 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.
  • Frost cupcakes with COOL WHIP. Top with coconut, gently pressing coconut into COOL WHIP to secure.
  • Insert licorice into tops of cupcakes.

Nutrition Facts : Calories 160, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 0.9576 g, Sugar 0 g, Protein 2 g

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