Sprinkles, jimmys, or shots, no matter what you call them, they all mean the same thing, a sugary sweet cupcake topping. I have always wondered how you make sprinkles and now you can make your own! Brave Tart originally made the sprinkles then Faith Durand blogger for The Kitchn gave them a try documenting her results. I love that you can make any color you want and any size too. And for those health conscious cupcake eaters out there, this allows you to control everything that goes into and onto your cupcakes! Click continue reading for the instructions.
8 ounces powdered sugar
1/2 tsp salt
1 egg white
1 tsp vanilla, or other extract
assorted food colorings
as many piping bags as you have colors, fitted with a small, plain tip
Mix the first four ingredients until a semi-thick paste forms.
Divide the paste into as many portions as you have colors, tinting each batch with the color of your choice.
Put the colored paste into a piping bag and, on a sheet pan lined with parchment or wax paper, pipe out as many long, thin lines as you can. Take care the lines do not touch each other.
Repeat the process with the remaining colors and allow the piped lines to dry for 24 hours. Really. You will have an unworkable mess if you say, “Oh, it’s been 8 hours. I can go ahead and do the next step.” 24 hours. They need to be dried out to the core for this to work.
After the time has elapsed, use a bench scraper or knife to scrape off the dried sprinkle lines and then to break/chop the lines into fairly long pieces for “jimmies” or quite short for “hundreds and thousands”.
Store in an airtight container, indefinitely.