Firecracker Cupcakes

Ingredients

• 24  cupcake liners yellow
• 1.5 cups baker's angel flake coconut divided
• 4 drops food coloring blue red
• 24  string licorice pieces red (4 inch)
• 2 cups cool whip whipped topping thawed

Equipment

• ziploc bags

Directions

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