Mr. Wiggly

Mr. Wiggly

Mr. Wiggly


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.


  1. Combine frosting and whipped topping in large bowl; blend well. Place coconut in shallow bowl.
  2. 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.
  3. 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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