Saturday, July 23, 2011

Homemade Sprinkles

I'm sure quite a few of you have heard of Sprinkles Cupcakes. The cupcakery started out in Beverly Hills, CA and was quite a hit with the rich and famous. Last year they opened a bakery in Chicago, which Ant and I visited on my birthday back in January.

While we were at the cupcakery we picked up a red velvet mix so we could make the cupcakes at home. The mix sat on our counter until yesterday when we decided to make them.


We followed the directions exactly... why mess with perfection? I'll be honest, I got quite frustrated with the recipe and was just about to throw in the towel when Ant stepped up and took over (I know, I'm such a bitch for making my hubs make his own birthday treats!). The recipe called for 1 1/2 sticks of butter instead of oil. I'm sure that butter is the key ingredient to making the Sprinkles taste oh-so-delish, but it's a freaking nightmare to work with!

Along with the recipe for the actual cupcakes, there was a recipe for the cream cheese frosting.Which we made completely from scratch by the way, no mix to get us started! And like the cupcakes, the frosting required another stick of butter (damn you, butter!). Here's the finished cupcakes!


We decided against adding the little fondant circles to the tops of the cupcakes because, well, those things taste like shit.


The cupcakes on the other hand, tasted AHHH-MAZING! I was very surprised at how close our cupcakes tasted like the ones fresh from Sprinkles. It's that damn butter! I don't know if I would recommend anyone using this particular cupcake mix, just because the butter was so hard to work with and created quite the mess on our counters, but they sure do taste good! If you're interested, you can order the mix here.

Okay, the baby is requesting another cupcake. Must give my growing boy what he wants!!

1 comment:

  1. I wish we took a picture of the mess. It was quite spread out. And I didn't mind making them. They were delicious. Overall, thanks for a great birthday.

    ReplyDelete

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