Kool Aid Cupcakes Recipes
RAINBOW KOOL-AID CUPCAKES
Bite into these colorful Rainbow KOOL-AID Cupcakes for a burst of flavor. Make these KOOL-Aid cupcakes for the kids or invite them to help you bake these fun treats. You'll be in for a surprise when you take a bite.
Provided by My Food and Family
Categories Recipes
Time 1h16m
Yield 24 servings
Number Of Ingredients 4
Steps:
- Prepare cake batter and bake as directed on package for 24 cupcakes, blending 1/4 cup (4 Tbsp.) dry drink mix into batter before spooning into prepared muffin cups. Cool in pans 10 min. Remove to wire racks; cool completely.
- Mix remaining drink mix with frosting in medium bowl until blended. Gently stir in COOL WHIP. Spread onto cupcakes.
Nutrition Facts : Calories 200, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 0 mg, Sodium 180 mg, Carbohydrate 32 g, Fiber 0 g, Sugar 24 g, Protein 1 g
WATERMELON KOOL-AID CUPCAKES
Try some Watermelon KOOL-AID Cupcakes that are cute as can be and fun to look at! Trust us: These Watermelon KOOL-AID Cupcakes are even better to eat.
Provided by My Food and Family
Categories Recipes
Time 1h23m
Yield 24 servings
Number Of Ingredients 6
Steps:
- Prepare cake batter and bake as directed on package for 24 cupcakes, adding dry drink mix and 1/2 cup chocolate chips to batter before spooning into prepared muffin pan cups.
- Cool cupcakes in pans 10 min. Remove from pans to wire racks; cool completely.
- Remove cupcakes from liners. Spoon frosting into medium bowl. Add COOL WHIP; whisk until blended. Stir in food coloring; spread onto cupcakes. Sprinkle with remaining chocolate chips.
Nutrition Facts : Calories 160, Fat 8 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 0 mg, Sodium 110 mg, Carbohydrate 23 g, Fiber 0 g, Sugar 17 g, Protein 0.8637 g
KOOL-AID CUPCAKES
from "confessions of a cookbook queen" - http://confessionsofacookbookqueen.blogspot.com/2010/08/crybaby-kool-aid-cupcakes.html
Provided by ellie3763
Categories Dessert
Time 35m
Yield 24 cupcakes, 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F Line 24 baking cups with paper liners.
- In a large mixing bowl, combine all cake ingredients. Mix on low for 30 seconds. Scrape down sides of the bowl and beat on medium speed for 2 minutes.
- Fill cups 2/3 full with cupcake batter. Bake for about 15 minutes or until stops spring back lightly when touched. Remove from oven and allow to cool completely on a rack.
- Beat butter in a large bowl until smooth. Add milk and beat on medium-low until completely mixed. Add powdered sugar and Kool-Aid powder, beating on low until just combined. Scrape down the sides of the bowl and beat on medium-high until light and fluffy. If frosting is too thick, add more milk or corn syrup until desired consistency is reached.
- When cupcakes are completely cooled, pipe frosting onto cupcakes.
Nutrition Facts : Calories 264.8, Fat 12.2, SaturatedFat 5.7, Cholesterol 56.3, Sodium 220.3, Carbohydrate 37.3, Fiber 0.2, Sugar 31.8, Protein 2.5
REAL KOOL CUPCAKES
Made with Kool-Aid. Another improvisation for my son. The secret is to beat the ingredients very well before adding the flour, and very little when the flour is added.
Provided by Chocolatl
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- In a large bowl, beat margarine well.
- Add 1 1/2 cup sugar and beat until light and fluffy. Do not underbeat.
- Combine Kool-Aid and remaining sugar.
- Beat into margarine mixture.
- Beat in eggs one at a time, beating thoroughly after each addition.
- Beat in vanilla.
- Beat in baking powder.
- Mix in flour and milk alternately until just combined. Do not overbeat.
- Fill greased and floured baking tins about 2/3 full. Do not overfill.
- Bake for 25-30 minutes, or until tester comes out clean.
- Cool on racks and frost as desired.
Nutrition Facts : Calories 351.9, Fat 13.6, SaturatedFat 3.1, Cholesterol 55.7, Sodium 291.2, Carbohydrate 52.6, Fiber 0.8, Sugar 29.4, Protein 5.3
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