Firecracker Cupcakes
Ingredients
- 1 (15.25 ounce) package white cake mix (such as Duncan Hines(R)) ⓘ
- 1 cup water
- 3 eggs ⓘ
- 1/3 cup vegetable oil
- 1 (14 ounce) package sweetened flaked coconut (such as Bakers(R) Angel Flake(R)) ⓘ
- 8 drops blue food coloring ⓘ
- 8 drops red food coloring ⓘ
- 1 (16 ounce) package vanilla frosting
- 1 (.68 oz. tube) red decorating gel ⓘ
Instructions
- 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."
Nutrition & Diet Analysis (per serving)
504
kcal
25% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).