This recipe is a Mix and Matchers dream come true!! I found the recipe in my Spring 2012 edition of Kraft’s Food and Family magazine. So simple and so yummy! Plus…extremely versatile! I could dedicate an entire blog to just making different varieties of these! Nothing says summer more than a cold glass of Kool-Aid…now you can have your Kool-Aid and eat it too :).
All you need are the ingredients to make white cupcakes plus whatever type of Kool-Aid you want to flavor them. We picked fruit punch…but think of the endless possibilities…lemonade, strawberry, cherry, pineapple…and I’m sure you could substitute Crystal Light if you have that at home instead.
1 package white cake mix (plus the ingredients to prepare per box directions)
8 tablespoons Kool-Aid powder, divided
1 can vanilla frosting
1 cup Cool Whip topping
Preheat oven to 350 degrees.
In a large mixing bowl, prepare white cake mix per box directions. Then using an electric mixer, mix in 4 tablespoons of your desired Kool-Aid flavor. Poor into lined cupcake tins. Bake 18-20 minutes or until toothpick inserted in the middle comes out clean.
Let cupcakes rest 5-10 minutes in the muffin tin before removing them to finish cooling completely. To make the frosting, stir together vanilla frosting, Cool Whip and remaining 4 tablespoons of Kool-Aid. Frost cooled cupcakes. Store in refrigerator.
That’s it! So simple! The Kool-Aid doesn’t over power the cupcakes. It’s a really nice, subtle flavor in the background. Look for more variations to come. This recipe just says SUMMER!
Smith William loved them!
And Kensington Kate did too!