Kool-Aid Cupcakes
These Kool-Aid cupcakes are super fun to look at and taste amazing, too. Who doesn't love a tie-dye cupcake? Enjoy this from-scratch recipe to make your next party dessert.
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Servings: 12 cupcakes
Calories: 196kcal
Ingredients
- 1/2 cup butter unsalted
- 3/4 cup sugar
- 2 eggs
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup milk
- 2 teaspoons vanilla
- 1 cup Kool-Aid Easy Mix
Instructions
- Prepare a cupcake pan to hold 12 cupcakes by adding liners or greasing the tin. Preheat your oven to 350 degrees.
- Cream the butter and sugar, add the eggs one at a time, beating between additions to incorporate air. Add the vanilla, and mix again.1/2 cup butter, 3/4 cup sugar, 2 eggs, 2 teaspoons vanilla
- In another bowl, prepare flour, baking powder, and salt. Mix them together well so they are well incorporated.1 1/2 cups flour, 1 teaspoon baking powder, 1/2 teaspoon salt
- Add a third of the flour mixture to the batter and gently mix to combine. Add half the milk and vanilla and again mix gently until just incorporated. Repeat with the flour, milk, and flour again until they are all incorporated. Note that the batter will be thicker than normal.1/3 cup milk
- Divide your batter evenly into as many bowls as colors you will be using. If you are using all one flavor for your Kool-Aid cupcakes, you can leave it in your original bowl.
- Add Kool-Aid Easy Mix to each bowl, distributing equally (four bowls equals 1/4 cup in each while 6 bowls uses 2 tablespoons and 1 1/2 teaspoons per bowl). Gently with a spoon to combine.1 cup Kool-Aid Easy Mix
- To give the cupcakes more vibrant colors, add food coloring to the batter in each bowl. To cherry, add 9 drops of red. To tropical punch, add 5 drops to have it a lighter pink. To a second cherry bowl, add three drops of yellow to create orange. To grape, add three drops of blue and two drops of red to create a deeper purple. Feel free to adjust your colors and intensities to suit your mood.
- Into each liner, add a small scoop of batter to ensure there is enough to go into each liner. Use your smallest cookie scoop and fill it almost but not entirely full or use a heaping tablespoon, and that should be a perfect distribution.
- Once your cupcakes are filled, bake for 20-25 minutes until your cake tester comes out clean. Let cool completely before frosting.
Notes
- Since the Kool-Aid is a liquid, I've adjusted the milk to 1/3 cup.
- For more tips and tricks, be sure to read the full article above.
Nutrition
Serving: 1cupcake | Calories: 196kcal | Carbohydrates: 26g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 52mg | Sodium: 215mg | Sugar: 14g
This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.