INGREDIENTS
12
medium (2-3/4-inch) cupcakes, any flavor
1
container (16 ounces) vanilla frosting
1
container (8 ounces) frozen nondairy whipped topping, thawed
3‑1/4
cups flaked coconut, tinted light green*
13
colored candy-coated licorice pieces
2
candy-coated chocolate pieces
1
black licorice strip, cut in half
22
candy orange slices
1
(19X13-inch) cake board, cut in wiggle shape if desired and covered
*To tint coconut, combine small amount of food coloring (paste or liquid) with 1 teaspoon water in large bowl. Add coconut and stir until evenly coated. Add more coloring, if needed.
PREPARATION:
- Combine frosting and whipped topping in large bowl; blend well. Place coconut in shallow bowl.
- Frost tops and sides of cupcakes and roll in coconut, one at a time. Arrange in curvy line on prepared cake board as shown in photo.
- Place one candy-coated licorice piece on each cupcake top. Use remaining piece as caterpillar mouth. Place candy-coated chocolate pieces for eyes and licorice strip pieces for antennae as shown in photo. Arrange candy orange slices as legs.
This recipe appears in:
Cooking with Kids
