Redneck Cooking: Kool Aid Cake

I'm still on a quest to find a good lemonade cake. Don't tell me to google it. Those ice cream based monstrosities are not what I dream of.

So I set out to try adding the most potent artificial colors and flavours of my chidhood to the goodness of cake. My first attempt: Blue Raspberry, the most baffling of flavours.

The result was a little dense, but overall kind of good. Not "OMG fabulous" good, but good enough I'll be making lemon-lime cupcakes for St. Patrick's day. It would also work to just add the Kool Aid to a cake mix, but I never have a cake mix, so I did it from scratch.

Update: The strawberry mini-cupcakes were much tastier than the blue raspberry cake. At least in part because eating red food feels more normal than eating blue food. They would be really great for a kid to take to school for Valentine's Day, or for an office treat.

Kool Aid Cake

2 cups flour
1 tbsp baking powder
1/2 tsp salt
1/2 cup oil
1 1/4 cup sugar
2 eggs
1 cup milk
1 packet Kool Aid, flavour of your choice (the kind you're supposed to add sugar to)

Preheat oven to 350*F.

Mix the dry ingredients, including Kool Aid. Add wet ingredients. Stir until well blended.

Pour into 8" or 9" square pan, or muffin tins. Bake 50-60 minutes for cake (shorter for cupcakes,probably 20-25 min, I haven't done that yet). Mini-cupcakes bake for 12 minutes (and look fantastic, and taste pretty darn good). Pictured below: strawberry.