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WATERMELON KOOL-AID CUPCAKES

Phoenixbird
 

Watermelon KOOL-AID Cupcakes
Serves: 24
Source: Kraft Foods


Ingredients:
1 pkg. (2-layer size) white cake mix
1 env. (0.15 oz.) KOOL-AID Watermelon Flavor Unsweetened Drink Mix
1/2 cup plus 2 Tbsp. miniature semi-sweet chocolate chips, divided
6 drops green food coloring
1 container (16 oz.) ready-to-spread vanilla frosting
1 cup thawed COOL WHIP Whipped Topping


Instructions:
Prepare cake batter and bake as directed on package for 24 cupcakes, adding dry drink mix and 1/2 cup chocolate chips to batter before spooning into prepared muffin pan cups.


Cool cupcakes in pans 10 min. Remove from pans to wire racks; cool completely.


Remove cupcakes from liners. Spoon frosting into medium bowl. Add COOL WHIP; whisk until blended. Stir in food coloring; spread onto cupcakes. Sprinkle with remaining chocolate chips.


Kitchen Tips:
Keep frosted cupcakes refrigerated.

 

(From Weekend Recipes (Christine))