Directions

1. Preheat the oven to 350°F (180°C).
2. Whisk the sugar, oil, egg, vanilla, and milk in the Mixing Bowl until thoroughly combined. Add the flour, baking powder, and salt to the bowl. Stir with the Silicone Scraper until the mixture is just moistened without overworking. (Don’t worry if the batter is a little lumpy.)
3. Place a liner into each well of the Silicone Cupcake Pan. Divide the batter evenly among the wells.
4. Bake until lightly golden-brown, 18–22 minutes, or until a toothpick inserted in the centers comes out clean.
5. Meanwhile, stir the drink mix into the milk until it’s dissolved. Add the butter and powdered sugar, and stir until colorful and smooth. Add the star tip to the Mini Decorator Bottle, then use the Silicone Scraper to transfer the frosting to the bottle.
6. When done, remove the pan from the oven and immediately invert onto a cooling rack. Let the cupcakes cool completely.
7. Pipe frosting over each cupcake in a spiral pattern, starting at the edges and moving to the center.