Sorry for the shortage on cupcake recipes! I have been busy at work and making cupcakes at midnight when I got home from work didn't sound very appealing. haha. Today was a beautiful sunny day, a rarity in Michigan. It was perfect for watermelon, barbecuing, and my brother's favorite, Kool-Aid! I decided to do something drastic, make a Kool-Aid cupcake! I have to say this is my favorite cupcake so far! They came out of the oven bright pink! (And yes, pink is my favorite color). Now, what frosting goes with Kool-Aid? hmmmm.... Kool-Aid frosting! This cupcake is the perfect finish to a family barbecue on a beautiful day. I hope you enjoy this summer treat as much as I did.
Fruity Fruit Punch Kool-Aid Cupcake
Cupcake Ingredients
Yields: 15 cupcakes
1 cup sugar
½ cup unsalted butter, room temperature
2 eggs
2 teaspoons vanilla extract
1 ½ cups all-purpose flour (and about 2 tablespoons for the blueberries)
1 ¾ teaspoons baking powder
½ cup milk
½ teaspoon of Kool-Aid powder
Preheat oven to 350 degrees and line 12 regular-sized muffin cups with paper liners or spray each cup with cooking spray.
In a large bowl mix together the sugar and butter until fluffy. Beat in the eggs one at a time. Stir in vanilla. Combine flour and baking powder in a separate bowl. Once combined add to the butter-sugar mixture and beat until combined. Stir in milk until completely combined. Finally mix in the Kool-Aid. If you do not think the batter is pink enough or it needs more Kool-Aid flavor, add an 1/4th of a teaspoon at a time.
Bake 20-25 minutes or until a toothpick can be removed clean from the center of the cupcake. Remove from oven and let cool. Frost with the Kool-Aid whipped cream topping, red sprinkles, and a straw.
Kool-Aid Whipped Cream Frosting
1 cup heavy whipping cream
1 tablespoon sugar
1/2 teaspoon vanilla extract
½ teaspoon of Kool-Aid powder
Mix together the whipping cream, vanilla extract, and sugar. Beat on high until the mixture becomes fluffy and peaks form. Mix in the Kool-Aid powder until the whipped cream tastes of Kool-Aid or turns a pink color. Chill for about 10-15 minutes and then frost your cupcakes.
1 cup sugar
½ cup unsalted butter, room temperature
2 eggs
2 teaspoons vanilla extract
1 ½ cups all-purpose flour (and about 2 tablespoons for the blueberries)
1 ¾ teaspoons baking powder
½ cup milk
½ teaspoon of Kool-Aid powder
Preheat oven to 350 degrees and line 12 regular-sized muffin cups with paper liners or spray each cup with cooking spray.
In a large bowl mix together the sugar and butter until fluffy. Beat in the eggs one at a time. Stir in vanilla. Combine flour and baking powder in a separate bowl. Once combined add to the butter-sugar mixture and beat until combined. Stir in milk until completely combined. Finally mix in the Kool-Aid. If you do not think the batter is pink enough or it needs more Kool-Aid flavor, add an 1/4th of a teaspoon at a time.
Bake 20-25 minutes or until a toothpick can be removed clean from the center of the cupcake. Remove from oven and let cool. Frost with the Kool-Aid whipped cream topping, red sprinkles, and a straw.
Kool-Aid Whipped Cream Frosting
1 cup heavy whipping cream
1 tablespoon sugar
1/2 teaspoon vanilla extract
½ teaspoon of Kool-Aid powder
Mix together the whipping cream, vanilla extract, and sugar. Beat on high until the mixture becomes fluffy and peaks form. Mix in the Kool-Aid powder until the whipped cream tastes of Kool-Aid or turns a pink color. Chill for about 10-15 minutes and then frost your cupcakes.
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