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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Ingredients:
1 (18 ounce) box white cake mix |
1 cup buttermilk |
4 eggs |
2 tablespoons canola oil |
1/2 cup kool-aid, mix |
1 cup butter |
3 tablespoons milk |
4 cups powdered sugar |
1/3 cup kool-aid, mix |
Directions:
1. Preheat oven to 350°F Line 24 baking cups with paper liners.
2. In a large mixing bowl, combine all cake ingredients. Mix on low for 30 seconds. Scrape down sides of the bowl and beat on medium speed for 2 minutes.
3. Fill cups 2/3 full with cupcake batter. Bake for about 15 minutes or until stops spring back lightly when touched. Remove from oven and allow to cool completely on a rack.
4. Beat butter in a large bowl until smooth. Add milk and beat on medium-low until completely mixed. Add powdered sugar and Kool-Aid powder, beating on low until just combined. Scrape down the sides of the bowl and beat on medium-high until light and fluffy. If frosting is too thick, add more milk or corn syrup until desired consistency is reached.
5. When cupcakes are completely cooled, pipe frosting onto cupcakes.
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