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One Very Simple Recipe For Small Cakes That You Will Thank Me For Later

Here’s how to use 30 minutes of free time at home with the little one: Make Kool-Aid Small Cakes

Earlier this summer, as I was drawing up the blueprints for a summer wonderland…. In layman terms, that simply means a lot of stuff to do to keep a vey busy child busy and off the computer; I decided to implement a schedule which included cooking/baking treats once a week.

My child likes to get dirty and make a mess. So, I figured there’s no better place to do that as in the kitchen. Besides, I’d already dubbed my parents kitchen the “One and done, Hit or miss” after my own cooking experiences and experiments. The latter is more befitting and made it the perfect place to put our baking to the test.

So, on to the fun stuff! Kool-Aid Cup Cakes (Small Cakes) Getting the best out of that Betty Crocker Yellow Cake Mix that’s been sitting in the pantry. Who wants a basic yellow cake when you can use the same box to make Kool-Aid Small Cakes. It’s as simple as adding 2 packs of your Kool-Aid of choice, (for color and taste preference) to the ingredients required to make the yellow cake.

Go ahead and pre-heat your oven to 325 and let’s get started. Grab a large mixing bowl and whisk or blender for making things easier. You’ll need a cake pan or cupcake pan and a measuring cup or spoon if you like to keep your measures accurate.

In your large mixing bowl or blender, place the contents below

1/3 cup of soft butter

3 Eggs

1 Cup of Water

2-3 packs of Kool-Aid

1 box of Betty Crocker Yellow Cake Mix

Mix all the ingredients until there is a smooth consistency. Add more color if necessary as well as sugar if you want a sweeter cake. Set aside.

Use Crisco to grease your cupcake/cake pan. Add flour to the cupcake/cake pan. Dump excess flour from the cupcake pan. This will help your cupcakes pop out in perfect form without sticking to the bottom of sides of your pan.

Once done, fill the cake pan or cupcake pan with the contents in your bowl. Place in the oven and bake for 10-12 minutes. After about 12-minutes, insert a toothpick into the middle of the small cakes…if it comes out smooth, its done and ready to cool and eat!  

You may choose to decorate your cupcakes with icing and sprinkles, using a cake decorating kit. We chose to have them plain, as the Kool-Ail already added a little kick of sugar.

These make great treats for adding to any child’s lunch box this year.

Note: An alternative to Kool-Aid, you may use cinnamon and sugar instead, for a perfect cinnamon loaf.

They were very filling and made for a great coffee companion the following morning.

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