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    • Chelsea Long

      Cherry Koolaid cupcakes (can use any flavor) Use 1 packet of koolaid for 12 cupcakes (or 1-layer cake); use 2 packets for 24 cupcakes (or 2-layer cake)

    • Jodie

      Cherry Kool Aid Cupcakes

    • Pamela Clark

      Cherry Kool-Aid Cupcakes | The Baking Robot.... Cherry Kool-Aid Cupcakes makes 12 1/2 cup (1 stick) unsalted butter, softened 3/4 cups granulated sugar 2 eggs 1 tsp vanilla extract 1-1/2 cups all-purpose flour 1-1/2 tsp baking powder 1/2 tsp salt 1 packet (0.13 oz) cherry Kool-Aid 1/2 cup milk 1. Preheat oven to 350 degrees. Line a muffin tin with baking cups. 2. In a large bowl, cream together butter and sugar. Add eggs, one at a time. Stir in vanilla extract. 3. In a separate small bowl, whisk together flour, baking powder, salt, and Kool-Aid powder. Add half of this mixture to the butter mixture, stirring until just combined. Stir in milk, then add the remaining flour mixture, mixing until just combined. 4. Fill baking cups 2/3 of the way full. Bake for 18-20 minutes, or until a toothpick inserted in center comes out clean. Transfer to a wire rack to cool completely before frosting. Cherry Kool-Aid Buttercream will lightly frost all 12 cupcakes (as shown in photos), double the recipe if you want tall frosting 1/2 cup (1 stick) unsalted butter, softened 1/8 tsp cherry Kool-Aid powder (fun fact: there’s a little more than 1 tsp of powder per package!) 1-1/2 cups powdered sugar 1-2 tbsp milk 1. In a large bowl, cream together butter and Kool-Aid powder. Gradually add powdered sugar until completely combined and smooth. Add milk, one tablespoon at a time, until desired consistency is reached.

    • Rae Kottas

      Cherry Kool-Aid Cupcakes Recipe | The Baking Robot

    • ⚓ Emerald ⚓

      Cherry cupcakes

    • Eineque

      Pink cupcakes!! are the cutest

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