5 c coconut
red food coloring
24 baked cupcakes cooled
blue decorating gel
1 tub (12 oz) nondairy whipped topping,
thawed red string licorice
Tint coconut using red food coloring,
trim any “lips” off top edge of cupcakes.
Using small amounts of whipped topping,
attach bottoms of 2 cupcakes together.
Repeat with remaining cupcakes.
Stand attached cupcakes on 1 end on serving plate.
Frost with remaining whipped topping.
Press coconut onto sides;
draw a star on top of each firecracker with decorating gel.
Insert pieces of licorice for fuses.
Store cakes in refrigerator.