Ingredients
Scale
For the Cupcakes
- 2 cup flour
- ½ tsp salt
- 2 tsp baking powder
- ½ cup butter, softened
- 1 cup sugar
- 2 eggs
- 1½ cup milk (plus up to 2 tbsp more if needed)
- 1 tsp vanilla flavoring
- 1 tbsp unsweetened lemonade Kool-Aid mix
- 1 tbsp Fresh Lemon Juice
For the Frosting
- ½ cup shortening
- ½ cup butter
- 4 cup powdered sugar
- 1 tsp vanilla
- 2 tbsp milk
- ½ pkg strawberry Kool-Aid unsweetened mix
- 1 8 oz block cream cheese
- red food coloring
Instructions
For the Cupcakes
- Preheat oven to 350°F.
- Line muffin pans with cupcake liners.
- Next, stir all dry ingredients, except the Kool-Aid mix, in a large bowl.
- In a separate bowl, cream butter and sugar for two minutes.
- Next, add eggs, vanilla and milk.
- Now, add the dry mixture to the buttery mixture and mix for one minute.
- Then, empty Kool-Aid mix into a small cup and add just enough water to turn it into liquid.
- Then, add to cupcake batter.
- Now, add the lemon juice and mix for one minute.
- If batter seems too dry, add two more Tablespoons milk and mix again.
- Next, pour cupcake batter into prepared pans and bake until toothpick inserted in center of one cupcake comes out clean.
- Remove from oven and let cool.
For the Frosting
- In medium-sized mixing bowl, cream butter, shortening and powdered sugar until smooth.
- Once smooth, add the dry Kool-Aid mix and beat again.
- Now, beat in the vanilla.
- Next, add the red food coloring — slowly, until you get the desired pink shade. (I used about 1 tbsp red food coloring in liquid form.)
- When cupcakes are completely cooled, frost with cream cheese icing.
- Keep in fridge until ready to serve. Enjoy!