Every year for his entire lifetime, I have made Bishop Danger Remis’ birthday cupcakes. Being Teno’s best friend, he has a free pass for the weirdest and wildest little kid birthday cakes until they are too old for birthday parties. Last year his theme was municipal vehicles, for which I made piles of candy garbage topped with garbage trucks, frosting Chicago flags with candy rats and cookie dirt cakes topped with dump trucks.

This year when his mom told me the theme was RV Campers it took me all of five seconds to plan the cupcakes. Smores, Vegan Cowboy Coffee (cookies and cream cakes with espresso buttercream) and the most popular flavor of the day, Tropical Punch Kool-Aid.

Armed with candy rocks, mini beer can toppers and picnic plaid cupcake liners from Bake It Pretty, I modified Billy’s Vanilla Vanilla recipe to produce 30 bright-red, extremely fruity cupcakes.

The beauty of this recipe? You can throw in any kind of Kool-Aid you like and make something new. I topped mine with a vanilla buttercream, dyed green, and piped on top with my grass tip. Oh, and I made some RV Camper toppers which you can download here:

Airstream & RV Camper

To make the cupcakes you’ll need:

  • 1 3/4 cups cake flour, not self-rising
  • 1 1/4 cups unbleached all-purpose flour
  • 2 cups sugar
  • 1 tablespoons baking powder
  • 1 small pouch of Kool-Aid
  • 3/4 teaspoon salt
  • 1 cup unsalted butter, cut into 1-inch cubes
  • 4 large eggs
  • 1 cup whole milk
  • 1 teaspoon pure vanilla extract

Then you:

1. Preheat oven to 325°. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, Kool-Aid and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.
2. 2. In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.
3. Divide batter evenly among liners, filling about two-thirds full.
4. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
5. Transfer to a wire rack to cool completely.

And now, for a little song from Bishop’s daddy: