Stumbled upon this amazing recipe tonight from Cupcake Rehab (awesome blog), and my mouth instantly began to water. Yum!
A vanilla cupcake with buttercream frosting made with black cherry Kool-Aid. Of course, you could use any of Kool-Aid’s plethora of fake fruit flavors to make any kind of frosting you wanted. Additionally, it can be added to cupcake batter as well. You could even add it to cupcake batter along with chunks of fresh fruit, or do the same with the frosting. Also, it can be sprinkled on top of frosting in place of colored sugar. Oh- the possibilities!! – Cupcake Rehab
CHERRY KOOL-AID FROSTING
- ½ cup (1 stick) butter or margarine, softened
- 4 ½ – 5 cups powdered sugar
- ¼ cup milk
- .13 oz. packet KOOL-AID Black Cherry Flavor Sugar-Sweetened Soft Drink Mix
- Beat all ingredients with electric mixer on low speed until well blended.
- Use on cooled cupcakes.
I was going to use the Amy Sedaris vanilla cupcake recipe, but honestly I just think the Magnolia Bakery recipe is so amazing that I can’t getaway from it. I’ve used the Amy one before and it came out a little dry, so I’ve been meaning to try it again but I’m addicted to Magnolia and cling to it like a crackhead with her pipe.
MAGNOLIA’S FAMOUS VANILLA CUPCAKES
- 1 ½ cups self-rising flour
- 1 ¼ cups all-purpose flour
- 1 cup unsalted butter, softened
- 2 cups sugar
- 4 large eggs, at room temperature
- 1 cup milk
- 1 teaspoon vanilla extract
Preheat oven to 350 degrees.
Line 12-cup muffin tin with cupcake papers.
In a small bowl, combine the flours. Set aside.
In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for 20–25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.
Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.
To read more about this recipe and see more delicious photos, visit http://cupcakerehab.com/?p=381