How to Make Colored Sugar Sprinkles
I love any time I can take a store-bought item and make it my own. Today’s tutorial is a great way to turn store-bought cupcakes into a fantastic treat. How? Colored Sugar Sprinkles!
The last time I bought colored sugar sprinkles from the store it was around $3 a jar. This recipe uses items you already have in your kitchen, Sugar and Food coloring, yep that is it. You can even add a flavor to your sprinkles if you want.
Preheat you oven to 350*
Fold a foil sheet for each color you make. (I made little foil trays) The key is to not let the sugar colors mix. Having individual trays also helps later in the process. Put the foil trays on a baking sheet.
Mix 3 tablespoons of sugar with 1/8 of a teaspoon of coloring. Add more of less to get the color intensity you want.
You can use organic colors, basic food coloring, or powdered coloring. When using powder coloring mix it with water first. I do not recommend gel food coloring because it is much harder to mix.
Take your time mixing the color and sugar. Break up the clumps as you go to distribute the color evenly. This part takes a few minutes.
Step 3 – Set the color
Spread the color evenly on your foil trays and bake for 5 – 10 minutes (Mine worked at 8 minutes. Oven temperatures may vary.) Halfway through take the cookie sheet out of the oven and break up the sugar crystals. Put the sugar back in for the remaining cooking time.
Let the sugar cool slightly and pour it in a bowl. Break up any clumps. You can use a food processor if you want an extra fine sugar. Store the colors in air tight containers.
This is a great way to set up a cupcake station at a party. Use small dishes/bowls and small disposable spoons. Kids love picking their own sprinkle colors. My Aunt Cynthia has High Tea and sets out little cakes and toppings. The adults love to pick their own toppings as much as the kids.
Click here for the YouTube video or watch below.
What are your favorite cupcake toppings?
You may also like Double Chocolate Mint Chocolate Chip Cookies.