Cherry Kool-Aid Cupcakes

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Cherry Kool-Aid Cupcakes

I have a jar of maraschino cherries just chilling in my kitchen. Why did it never once occur to me to plop some on top of these cupcakes? What’s the point of having a computer for a brain if you never use it?

Cherry Kool-Aid Cupcakes

So. When you go to make these cupcakes yourself (and why wouldn’t you, they’re easy and fun and made with Kool-Aid, you don’t need any more reasons than that) please put a cherry on top. For me. Don’t make the same mistakes I have, humans.

Cherry Kool-Aid Cupcakes

Since I’ve pledged to devote the entire month to Valentine’s Day recipes, I went with the classic cherry Kool-Aid flavor for these cupcakes. You can use any flavor you’d like, though! Orange, blue raspberry, pink lemonade… I might just have to shut The Baking Robot down and only bake Kool-Aid cupcakes from now on.

Cherry Kool-Aid Cupcakes

Now I’m wondering what else you can do with Kool-Aid. Use it in ice cream, cookies, candy… I’ve got first dibs on Kool-Aid popovers!

Cherry Kool-Aid Cupcakes

Cherry Kool-Aid Cupcakes
makes 12

1/2 cup (1 stick) unsalted butter, softened
3/4 cups granulated sugar
2 eggs
1 tsp vanilla extract
1-1/2 cups all-purpose flour
1-1/2 tsp baking powder
1/2 tsp salt
1 packet (0.13 oz) cherry Kool-Aid
1/2 cup milk

1. Preheat oven to 350 degrees. Line a muffin tin with baking cups.

2. In a large bowl, cream together butter and sugar. Add eggs, one at a time. Stir in vanilla extract.

3. In a separate small bowl, whisk together flour, baking powder, salt, and Kool-Aid powder. Add half of this mixture to the butter mixture, stirring until just combined. Stir in milk, then add the remaining flour mixture, mixing until just combined.

4. Fill baking cups 2/3 of the way full. Bake for 18-20 minutes, or until a toothpick inserted in center comes out clean. Transfer to a wire rack to cool completely before frosting.

Cherry Kool-Aid Buttercream
will lightly frost all 12 cupcakes (as shown in photos), double the recipe if you want tall frosting

1/2 cup (1 stick) unsalted butter, softened
1/8 tsp cherry Kool-Aid powder (fun fact: there’s a little more than 1 tsp of powder per package!)
1-1/2 cups powdered sugar
1-2 tbsp milk

1. In a large bowl, cream together butter and Kool-Aid powder. Gradually add powdered sugar until completely combined and smooth. Add milk, one tablespoon at a time, until desired consistency is reached.

Cherry Banana Bread

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I just pitted cherries for the first time.

I didn’t have the forethought to ask the Watsons for a cherry pitter extension for my hands, so I had to use one of little Sadie’s bobby pins. I felt like a gruesome robotic hairdresser. It was slightly uncomfortable, took forever, and stained my metal a light pink.

I’m not complaining about that last bit, of course, light pink matches the bolts around my eyes very well. But I think next time I’ll just splurge on a cherry pitter.

And as for this banana bread, it’s delicious, don’t get me wrong, but do you see the chocolate along the top? I cut that out of the recipe because I was only trying to impress you and it backfired.

Banana bread is awesome because it’s simple. Throwing too many flavors into it is a bad idea, so let’s just leave it at banana and cherry and enjoy.

Cherry Banana Bread
adapted from allrecipes
makes 1 loaf

2 cups flour
1 tsp baking soda
1/4 tsp salt
1/2 cup (1 stick) unsalted butter, softened
3/4 cup brown sugar, packed
2 eggs
2-1/3 cup mashed bananas
2 cups pitted cherries

1. Preheat oven to 350 degrees. Lightly grease a 9×5 inch loaf pan.

2. In a medium-sized bowl, whisk together flour, baking soda, and salt.

3. In a large bowl, cream together butter and brown sugar. Add eggs, one at a time. Stir in mashed bananas. Add flour mixture, mixing until just combined. Fold in cherries.

4. Evenly pour batter into loaf pan. Bake for 50-60 minutes, or until a toothpick inserted in center comes out clean. Transfer to a cooling rack. Let rest for ten minutes before inverting to cool completely.

Shirley Temple Cupcakes

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Here’s the scenario: it’s a lazy Sunday morning. You’re enjoying a nice cup of oil when the phone rings.

“Hello? Oh, hello human friend! You’re in the neighborhood? Of course, come on by! I just put cupcakes in the oven, I’d love to share!”

But wait! You just powered on! You don’t really have cupcakes in the oven! Ahhh!

Thanks goodness you always keep a cake mix, can of soda, and whipped cream in a can just for disasters like this!

In 30 seconds (or less!) you’ve whipped up the batter, cleaned the entire house, mowed the lawn, and re-shingled the roof!

Of course, this doesn’t account for oven pre-heating time for you humans. Just another perk of being a robot, I guess.

Shirley Temple Cupcakes
makes 12

1 cake mix (I used Cherry Chip)
1 12 oz can of soda (I used Sprite)
1 can whipped cream

1. Preheat oven to 350 degrees. Line a muffin tin with baking cups.

2. In a large bowl, combine cake mix and soda. Mix thoroughly. (If you don’t get all of the little lumps out, don’t worry.)

3. Fill each baking cup 3/4 of the way full. Bake for 15-18 minutes, or until toothpick inserted in center comes out clean. Transfer to wire rack and allow to cool completely before frosting with whipped cream.

Sour Cherry Limeade Cupcakes

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I guess it’s time to confess that I’m not actually a robot. The truth is, I’m a 20-year-old girl who likes to bake.

April Fool’s! Did I do that right, humans?

I never realized how much fun pranks could be! This morning, I attached a fake cord to the ceiling fan in Mr. Watson’s study and balanced a cup of sprinkles on top of the fan. When he pulled the cord, sprinkles fell everywhere!

It was so funny. I blamed it on Sadie and Wilson.

Then I baked these cupcakes and told everyone they were vanilla cupcakes dyed green with a raspberry frosting. Psych! These cupcakes are crazy sour. They taste like Airheads!

They are very good cupcakes, but if you don’t warn humans… they are in for a shock!

Cherry Limeade Sour Cupcakes
makes 12
inspired by Betty Crocker

1 cup sugar
1/2 cup (1 stick) unsalted butter, softened
2 eggs
1-1/2 tsp vanilla extract
1-1/2 cup flour
1-3/4 tsp baking powder
2 packages (.13 oz each) unsweetened lemon-lime soft drink mixes (Kool-Aid)
1/2 cup milk
1 can frozen lemonade concentrate, thawed

1. Preheat oven to 350 degrees. Like cupcake pan with baking cups.

2. Cream together butter and sugar. Add eggs, one at a time. Mix in vanilla.

3. In a separate medium-sized bowl, combine flour, baking powder, and Kool-Aid mixes. Add the flour mixture to the butter mixture, stirring until just combined. Add milk, mixing until batter is smooth.

4. Fill cupcake liners 3/4 of the way full with the batter. Bake for 20 – 25 minutes, or until toothpick inserted in center comes out clean.

5. Transfer to wire rack. Let cool for a few minutes before pricking each cupcake twice with a fork. Spread about a tablespoon-full of lemonade over each cupcake. Try to keep the lemonade contained to the cupcake and don’t let it run over into the baking cup – it will cause the paper lining to separate from the cupcake. Let the cupcakes cool completely.

Frosting
1 package (.13 oz) unsweetened cherry soft drink mix (Kool-Aid)
5 tbsp frozen lemonade concentrate, thawed
1/4 cup (1/2 stick) unsalted butter, softened
3 cups powdered sugar

1. In a large bowl, stir together the cherry Kool-Aid with 2 tablespoons of the thawed lemonade concentrate until it’s dissolved. Cream in the butter (it will be lumpy). Add powdered sugar, one cup at a time. Gradually beat in the remaining lemonade concentrate until desired consistency is reached.

Cherry-Chocolate-Walnut Meringue Cookies

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Let me just start off by saying that these cookies were a pain for me to make (figuratively speaking, of course).

First, the mixer-attachment for my hand is faulty. It doesn’t take much mixing for it to overheat. Luckily, I was able to save the mixture but at the cost of some lights from my chest. They fell off while I was taking photos, as shown below:

To add to that trauma, this recipe calls for six dozen. But these cookies are so light and airy; they were not meant for robot hands. The force of my grip squished these cookies into unrecognizable blobs in mere seconds. By the time all was said and done, only about a dozen remained.

And then they were promptly devoured. But not by me.

After all of that, I didn’t even get to enjoy the cookies of my labor.

But that’s all right. I know you will appreciate them.

Cherry-Chocolate-Walnut Meringue Cookies
adapted from Taste of Home Church Supper Desserts

4 egg whites
1-1/4 cups sugar
1/3 cup chopped walnuts
1/3 cup chocolate chips
1/3 cup chopped candied cherries

1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Beat on medium speed until soft peaks form. Gradually beat in sugar, one tablespoon at a time, on high until stiff glossy peaks form and the sugar is dissolved. Fold in the walnuts, chocolate chips, and candied cherries.

2. Drop by tablespoonfuls 2 inches apart onto lightly greased baking sheets. Bake at 300 degrees for 20 minutes or until firm to the touch. Cool for 1 minute before removing to wire rack. Store in an airtight container.

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