Stars and Stripes Cupcakes
From Women's World Magazine. My Notes: I made these for a picnic at Mom’s 7/5/09. I could not find the Cherry Berry Kool-Aid so I just used Cherry. Probably would have been better with the Cherry Berry but everyone who tried them, liked them.
- 16
Ingredients
- 1 package (18.25 oz) white cake mix
- Water, egg whites and oil - per package directions
- 1 envelope (0.17 oz) Kool-Aid Twists Blastin’ Berry Cherry unsweetened soft-drink mix
- 4 tablespoons granulated sugar
- 1 envelope (0.22 oz) Kool-Aid Twists Ice Blue Raspberry Lemonade unsweetened soft-drink mix
- 1/8 teaspoon royal blue concentrated food coloring
- 1 cup butter, at room temperature
- 1 package (16 oz) confectioner’s sugar
- 2 tablespoons milk
- White decorating sugar and star-shaped sprinkles
Preparation
Step 1
Preheat oven to 350 degrees. Line 16 muffin cups with cupcake liners. Prepare cake mix with water, egg whites and oil according to package directions. Evenly divide batter among three bowls.
Stir cherry drink mix and 2 T granulated sugar into one bowl. Stir lemonade mix, coloring and remaining 2 T granulated sugar into another bowl. Divide red batter among liners. Top with white batter, then blue, covering layers completely.
Bake 25 minutes or until toothpick inserted into centers comes out clean. Cool 10 minutes. Remove from pans; cool completely on racks.
On medium-high speed, beat butter until fluffy. Gradually beat in confectioner’s sugar and milk until fluffy. Spread over cupcakes. Top with decorating sugar and sprinkles.