Punchy Cakes (Kool-Aid Cupcakes)–Printable Version

To view full post of this recipe with photos and additional information, click here.

Punchy Cakes


-1 box white cake mix

-Water, eggs, oil to mix’s specifications (or roughly 1 c. water, 3 eggs & 1/3 c. oil)

-1 to 2 packets unsweetened Kool-Aid, tropical punch flavored or otherwise

-1 batch frosting, prepared or canned


Start out by whipping up a batch of plain old white cake batter. Just use the boxed variety (doesn’t matter), preheat the oven to 350 degrees (or whatever the box recommends), add whatever amount of water/oil/eggs it calls for, and mix well.

Divide batter into 2 bowls or batter cups. Empty a packet of unsweetened Kool-Aid mix  into one of the batter bowls and stir well until color is evenly spread throughout batter.

Spray or line muffin tins (somewhere between 14 – 24, depending on whether you beat it by hand or with an electric mixer.)

Spoon a dollop of the plain batter into the bottoms of each muffin cup. Then, go back and spoon a dollop of the Kool-Aid batter into the cups. Alternate back and forth until cups are about 3/4 full.

Pop the cupcakes into the oven, bake for about 18-20 minutes or until inserted fork/toothpick comes out clean, and cool completely on a wire rack.

In the meantime, prepare your frosting. You can use homemade buttercream, canned, whatever. If you want, you can mix a packet of unsweetened Kool-Aid (maybe a different flavor from what you used in the batter) into the frosting and cream it well. Pipe onto cupcakes and decorate with your lovies. 🙂


2 Responses to “Punchy Cakes (Kool-Aid Cupcakes)–Printable Version”


  1. Kid-Friendly Recipe: Punchy Cakes « The Red Kitchen Project - August 10, 2010

    […] Punchy Cakes–Printable Version […]

  2. The Red Kitchen Project » Blog Archive » Kid-Friendly Recipe: Punchy Cakes - February 10, 2011

    […] For a printable version of this recipe and complete ingredients listing, click here. […]

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