Rainbow Sprinkles Ingredients
100g pure icing sugar
1-1 ½ tbsp pure vodka
Vegan food colouring
Chocolate Sprinkles Ingredients
20g cocoa powder, sifted
80g icing sugar mixture
1-1 ½ tbsp pure vodka
Method
- To make the rainbow sprinkles, place the icing sugar and one pinch of salt in a bowl. Gradually add the vodka, mixing well until smooth and pipeable. Divide the mixture between two bowls. Add a drop of food colouring of choice to each bowl and mix well to combine.
- Divide the mixes between piping bags fitted with a 1-2mm nozzle. Line baking trays with silicon paper or non-stick baking paper. Pipe thin lines of icing 1cm apart onto trays and set aside in a dry, cool place for 4-6 hours (or overnight) to dry.
- Once dry, roll the baking paper up to break the sprinkles and store in an airtight container for up to 3 months.
- For the chocolate sprinkles, mix the cocoa powder and icing sugar in a bowl. Gradually add the vodka, mixing well until smooth and pipeable. Spoon into a piping bag fitted with a 1-2mm nozzle. Line 3 baking trays with silicon paper or non-stick baking paper. Pipe thin lines of icing 1cm apart onto trays and set aside in a dry, cool place for 4-6 hours (or overnight) to dry.
- Once dry, roll the baking paper up to break the sprinkles and store in an airtight container for up to 3 months.
Smart Tip
Be sure to add food colouring very gradually as the extra liquid from the colouring will change the thickness of the mixture. This recipe uses vodka in place of an egg white. It will help with making the sprinkles crisp and dry. The alcohol will evaporate when drying and storing.
