Real Kool Cupcakes Food

RAINBOW KOOL-AID CUPCAKES

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.

REAL KOOL CUPCAKES

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.

RAINBOW CUPCAKES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Line two 12 cup muffin pans with paper baking cups. Stir together the flour, baking powder, baking soda, and salt in a large bowl. Whisk together the milk, vegetable oil, and vanilla extract in a separate bowl until evenly blended; set aside.
• Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Pour in the flour mixture alternately with the milk mixture, mixing until just incorporated.
• Divide the cake batter into four separate bowls. Add a few drops of food coloring into one bowl of batter and stir; add more food coloring, if necessary, to reach the desired shade. Repeat with the remaining colors and bowls of batter.
• Using a different spoon for each color batter, spoon a small spoonful of each color into the cupcake liners, until 1/2 to 3/4 full. Do not mix the batter once it is in the cupcake liner. Bake in the preheated oven until a toothpick inserted into the cake comes clean, about 15 to 20 minutes.

WATERMELON KOOL-AID CUPCAKES

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.