Firecracker Cupcakes

Ingredients

• 1 (14 ounce) package baker's angel flake coconut
• 6 drops blue food coloring
• 6 drops red food coloring
• 24 baked cupcakes, cooled, paper liners removed
• 1 (16 ounce) container Cool Whip Topping, thawed
• 24 (4 inch)  red licorice strings (24 4-inch pieces)

Directions

1. 1

   Divide coconut into thirds. Set one third aside. Place remaining thirds in separate plastic bags.

2. 2

   Add blue food coloring to coconut in one bag and red food coloring to coconut in second bag.

3. 3

   Close bags; shake until coconut is evenly tinted.

4. 4

   Spread tops and sides of cupcakes with whipped topping.

5. 5

   Place coconut in 3 shallow bowls. One for each color.

6. 6

   Press cupcake gently into coconut, completely coating all sides.

7. 7

   Insert licorice piece into top of each cupcake for "fuse.".