strawberry lemonade cupcakes

Ingredients:

cake
1/2 packet Jell-O vanilla pudding mix
2 tsp strawberry Kool-Aid drink mix

frosting
12oz. Philadelphia Cream Cheese, softened (1 1/2 packages)
1 cup powdered sugar
2 Tbsp heavy cream
1 packet lemonade Kool-Aid drink mix (you won't be using the whole packet, start with about 1/2 tsp and adjust from there after tasting)
Yellow food coloring, optional
16 oz. Cool Whip frozen topping, thawed
Fresh strawberries, sliced, for decoration
Lemon rind, for decoration
Strawberry licorice twist, cut into 3" sections, for decoration
Yellow decorating sugar, optional, for decoration


Directions:

Look at your cake mix box and preheat to suggested temperature written in the directions.

Add the dry mix to the bowl of a stand mixer, then follow instructions on the cake mix box (remembering to substitute milk or buttermilk for the water, and adding an extra egg). Pour in the vanilla pudding mix and strawberry Kool-Aid mix. Beat until combined.

Prepare muffin tin by lining with cupcake liners. Fill liners about 2/3 of the way full and bake, according to package directions, or until a toothpick inserted in the cupcake comes out clean.


for frosting
To the bowl of a stand mixer, add the softened cream cheese, powdered sugar and heavy cream. Beat until well combined. Add in a bit of the lemonade Kool-Aid mix and beat to combine.


Spoon in the cool whip and mix until light and fluffy. Taste, and add more lemonade Kool-Aid mix if desired.


Add frosting to a large piping bag (or large zip top bag with a corner snipped off) and use any decorating tip you desire. I used a large closed star tip.

Box of strawberry cake mix (plus milk, eggs and oil, as indicated on the box)