The Culinary Connoisseur
Big Shpritz
06
Jul
Jul
The food world is obsessed with sprinkles.
Sprinkles are very small pieces of candy used as
a decoration or to add color to desserts such
as cupcakes, doughnuts or ice cream. The tiny candies are
produced in a variety of colors and are generally used as a decoration.
a decoration or to add color to desserts such
as cupcakes, doughnuts or ice cream. The tiny candies are
produced in a variety of colors and are generally used as a decoration.
American manufacturers refer to the long decorations as
sprinkles. In Britain, they are known as “hundreds-and-thousands” because
you cannot count them. In the Northeastern US, sprinkles are often
referred to as jimmies. The sprinkles
known as nonpareils are tiny balls that were originally white, but
that now come in many colors.
sprinkles. In Britain, they are known as “hundreds-and-thousands” because
you cannot count them. In the Northeastern US, sprinkles are often
referred to as jimmies. The sprinkles
known as nonpareils are tiny balls that were originally white, but
that now come in many colors.
While many candy companies claim to have invented
sprinkles, the elongated shape belongs to the Dutch. Known as “hagelslag;”
it was invented in 1936 and used on bread and butter as a treat. They were named hagelslag because
they resemble hail—a common occurrence in Scandinavia.
sprinkles, the elongated shape belongs to the Dutch. Known as “hagelslag;”
it was invented in 1936 and used on bread and butter as a treat. They were named hagelslag because
they resemble hail—a common occurrence in Scandinavia.
In 1989, the Pillsbury baking company introduced a Funfetti
cake mix, a white cake mix with multicolored sprinkles included in the box. The
twist was the sprinkles were for coloring the batter, not for decorating the
top. In a hot oven, the sprinkles melted into streaks and dots of bright color
that instantly made plain cake extremely attractive to kids.
cake mix, a white cake mix with multicolored sprinkles included in the box. The
twist was the sprinkles were for coloring the batter, not for decorating the
top. In a hot oven, the sprinkles melted into streaks and dots of bright color
that instantly made plain cake extremely attractive to kids.
There were, of course, many copycats—sprinkles or
Funfetti began appearing in all types of mixes as well as drinks, yogurt and
ice cream. In home kitchens, rainbow sprinkles showed up in pancakes and waffles,
cookies and cupcakes. In recent years, mostly spurred on by social media,
confetti-colored sprinkles have coated the entire world of baking. In fact, a
famous food blogger had sprinkles thrown at her wedding instead of rice!
Funfetti began appearing in all types of mixes as well as drinks, yogurt and
ice cream. In home kitchens, rainbow sprinkles showed up in pancakes and waffles,
cookies and cupcakes. In recent years, mostly spurred on by social media,
confetti-colored sprinkles have coated the entire world of baking. In fact, a
famous food blogger had sprinkles thrown at her wedding instead of rice!
2 sticks margarine, room temperature
1 1/2 cup sugar
1 ½ cups sugar
2 eggs
1 teaspoon vanilla extract
3 cups flour
1 teaspoon baking powder
1/2 cup sprinkles, plus more for sprinkle on top before
baking
baking
Line 2 sheet pans with parchment paper.
In a large bowl using a mixer with paddle attachment,
cream the margarine and sugar on medium speed until fluffy and light in color.
Mix in eggs and vanilla. Scrape down the sides as needed. Set aside.
cream the margarine and sugar on medium speed until fluffy and light in color.
Mix in eggs and vanilla. Scrape down the sides as needed. Set aside.
In a medium size bowl, whisk together the flour, and baking
powder. With the mixer running on low speed, slowly add the dry ingredients to
the wet ingredients. Once combined, fold in the sprinkles.
Using a medium cookie scoop, portion the dough into balls. Add a few more sprinkles on top of each cookie.
Chill the cookies for 30 minutes. This will prevent spreading in the oven.
Preheat oven to 350F.
powder. With the mixer running on low speed, slowly add the dry ingredients to
the wet ingredients. Once combined, fold in the sprinkles.
Using a medium cookie scoop, portion the dough into balls. Add a few more sprinkles on top of each cookie.
Chill the cookies for 30 minutes. This will prevent spreading in the oven.
Preheat oven to 350F.
Bake the cookies for 9-10 minutes. The cookies will be
very soft. Allow the cookies to cool on the cookie sheets until completely
cool.
very soft. Allow the cookies to cool on the cookie sheets until completely
cool.
2 eggs
1 1/2 cup sugar
1 stick margarine
2 2/3 cup flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup orange juice
½ cup multi-colored sprinkles
Buttercream (recipe follows) and more sprinkles for
decoration
decoration
Preheat oven to 350 degrees F. Line 24 muffin/cupcake cups with paper cupcake
liners.
liners.
Mix eggs and sugar until light. Add margarine; cream
until well combined. Add the flour, baking powder, salt and orange juice and
mix just until combined. Stir in
sprinkles. Pour into lined muffin cups and bake 30-40 minutes.
until well combined. Add the flour, baking powder, salt and orange juice and
mix just until combined. Stir in
sprinkles. Pour into lined muffin cups and bake 30-40 minutes.
Remove from oven and take out of the pan. Cool.
Buttercream Icing
1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine softened
1 teaspoon clear vanilla extract
4 cups sifted confectioners’ sugar (approximately 1 lb.)
2 tablespoons water
Cream shortening and margarine in a large bowl using an
electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating
well on medium speed. Scrape sides and bottom of bowl often. When all sugar has
been mixed in, icing will appear dry. Add water and beat at medium speed until
light and fluffy. Keep bowl covered with a damp cloth until ready to use.
electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating
well on medium speed. Scrape sides and bottom of bowl often. When all sugar has
been mixed in, icing will appear dry. Add water and beat at medium speed until
light and fluffy. Keep bowl covered with a damp cloth until ready to use.
To frost a cupcake, use a large pastry bag fitted with
large star tip. Fill with icing and starting at outer edge, squeeze bag and
pipe a spiral.
large star tip. Fill with icing and starting at outer edge, squeeze bag and
pipe a spiral.
“Shpritz” the top of the cream with more sprinkles to
decorate. Yields: 24 cupcakes
decorate. Yields: 24 cupcakes