Directions:
- Preheat oven to 350°F Line 24 baking cups with paper liners.
- 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.
- 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.
- 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.
- When cupcakes are completely cooled, pipe frosting onto cupcakes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2528.58 Kcal (10587 kJ) | ||
| Calories from fat | 1217.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 135.32g | 208% | |
|---|---|---|---|
| Cholesterol | 195.11mg | 65% | |
| Sodium | 2441.38mg | 102% | |
| Potassium | 5044.18mg | 107% | |
| Total Carbs | 311.86g | 104% | |
| Sugars | 209.9g | 840% | |
| Dietary Fiber | 0.05g | 0% | |
| Protein | 26.63g | 53% | |
| Vitamin C | 15.4mg | 26% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 0.7mg | 4% | |
| Calcium | 241.9mg | 24% | |
| Amount Per 100 g | |||
| Calories | 440.74 Kcal (1845 kJ) | ||
| Calories from fat | 212.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.59g | 208% | |
|---|---|---|---|
| Cholesterol | 34.01mg | 65% | |
| Sodium | 425.54mg | 102% | |
| Potassium | 879.21mg | 107% | |
| Total Carbs | 54.36g | 104% | |
| Sugars | 36.59g | 840% | |
| Dietary Fiber | 0.01g | 0% | |
| Protein | 4.64g | 53% | |
| Vitamin C | 2.7mg | 26% | |
| Vitamin A | 0.1mg | 13% | |
| Iron | 0.1mg | 4% | |
| Calcium | 42.2mg | 24% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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