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My review
Fruity Mini Cupcakes
made it |
3 reviews
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Shelley Schade
"I made these cupcakes for Easter and they were a great success. They're easy and festive. I separated the mix into 3 bowls and added a different flavor of drink mix to each bowl - about a tablespoon to each bowl. I used grape, cherry, and orange. Frost however you like and decorate with sprinkles, colored sugar, etc."
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Ingredients
1 h servings 63 calsOriginal recipe yields 48 servings (48 mini cupcakes)
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- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C).
- Line 48 mini muffin cups with mini paper liners.
- Beat cake mix, water, vegetable oil, eggs, and unsweetened drink mix powder until batter is smooth and evenly colored.
- Fill the prepared mini muffin cups about 2/3 full of batter.
- Bake in the preheated oven until the cupcakes are set in the middle, about 15 minutes. A toothpick inserted into the center of a cupcake should come out clean.
- Allow mini cupcakes to cool before decorating.
Nutrition Facts
Per Serving: 63 calories; 3 g fat; 8.3 g carbohydrates; 0.9 g protein; 12 mg cholesterol; 80 mg sodium. Full nutrition
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Reviews
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Newest
3/27/2012
This recipe was so fun and cute! I used resberry lemonade flavor kool-aid and made regular cupcakes(baking time 18-20min) and they came out perfect. I also mixed one package of kool-aid with a ...
4/1/2016
I made 1 change. The first batch I made tasted to oily. So, on my second batch I did 1/4 cup of oil and that made it way less oily. I will make it again
12/15/2014
I tried it and they turned out adorable, but I think 4 packages is way too much they were extremely sour! I tried the mixed berry package and the cherry package. It was just too much for my tast...