Best 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
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