Do you ever find yourself reading a really good book, and say to yourself, “oh I cannot wait until they make this into a movie”? It is only after you find yourself in a crowded movie theater, with a bucket of greasy popcorn sighing in disappointment (at the mediocre acting), that you finally realize movies cannot compare to books. There have been a select few that have come very close to honoring the book, but most do not come even close. It is sad because it really takes away from the book.
You know what should not be left original? Frosting! The more you tweak it, the better it is. Did you know that you can give some zip to your icing by adding Kool-Aid? Yep it’s true. The sugar drink we all loved as children, has more creative uses. It really kicks up the flavor, and it is super easy to add. All you have do is just pour and stir. It’s definitely tangy so, you might want to add it gradually until you find your desired taste. I decided to make watermelon cupcakes since it’s summer, and I had a packet of watermelon cherry Kool-Aid lying around. Enjoy!
Preheat oven to 350 degrees, and line muffin tins. In a stand mixer, combine sugar and shortening until creamy.
Add watermelon flavoring
In a separate bowl, combine flour, salt, and baking soda
Gradually alternate adding the flour mixture and water to the creamy mixture.
Whip egg whites on high, until stiff peaks are formed.
Add food coloring to the cake batter, and fold in the egg whites.
Bake for 20-25 minutes. Allow cupcakes to completely on a wire rack.
Pour in desired amount of Kool-Aid into frosting and mix until well blended. Add food coloring.
Pipe frosting onto cooled cupcake, and accent with black sprinkles.