Firecracker Cupcakes - cooking recipe

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
1 toothpick
24 (4 inch) pieces red licorice strings

Preparation

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.\"