Firecracker Cupcakes recipe
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Ingredients
- 1 (15.25 ounce) package white cake mix (such as Duncan Hines®) 1 cup water 3 eggs ⅓ cup vegetable oil 1 (14 ounce) package sweetened flaked coconut (such as Bakers® Angel Flake®) 8 drops blue food coloring 8 drops red food coloring 1 (16 ounce) package vanilla frosting 1 (.68 oz. tube) red decorating gel 1 toothpick 24 (4 inch) pieces red licorice strings
Nutrition Info
- 339.5 caloriescarbohydrate: 53.2 gcholesterol: 23.3 mgfat: 13.3 gfiber: 1.8 gprotein: 2.6 gsaturatedFat: 5.8 gservingSize: -sodium: 233.4 mgsugar: 39 gtransFat: : -unsaturatedFat: : -
Directions Firecracker Cupcakes
Directions
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Preheat oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line cups with paper liners.
Combine cake mix, water, eggs, and oil in a bowl. Stir to moisten, beat with an electric mixer on low speed for 2 minutes. Pour into prepared muffin cups.
Bake cupcakes in the preheated oven until lightly golden, 16 to 20 minutes.
Divide coconut into 3 equal portions. Place 2 portions into separate resealable plastic bags, place remaining portion on a plate. Add blue food coloring to one bag and red food coloring to the other, seal bags and shake until coconut is evenly colored. Pour colored coconut onto separate plates.
Remove paper liners from cupcakes, frost tops and sides. Press each cupcake gently into the 3 plates of coconut, completely coating all sides. Draw a star shape on top using the decorating gel. Make a hole in the center of the star with a toothpick, insert a licorice piece \"fuse.\"