Makes 12 servings
|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.
- 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.
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