I got a little carried away with Sprinkles the other day. I used them in everything I made. I started out just going to decorate a few ice cream cones I was making for an upcoming post. Then I decided the ice cream should have sprinkles in them and the flavor of the ice cream should be a birthday cake flavor I had seen over on Pinterest. Before I finished dipping the cones, I grabbed a bag of Oreo’s. So now I have Oreo’s covered in white chocolate and sprinkles. Can you see how this just kept evolving? I melted 8 oz. of white chocolate chips and they went a whole lot further than I thought they would. So I just kept dipping!
To make the ice cream cones, melt your chocolate in the microwave. It took just a little over a minutes for 8 oz. I checked it every 30 seconds and stirred it a bit before restarting the microwave. Pour some sprinkles in a small deep bowl. I put my chocolate in 1/2 pt. canning jar. Dip the ice cream cone into the chocolate just as deep as you want the sprinkles to be. Let the excess chocolate drip off and dip the cone into the sprinkles. Press down lightly to make sure they stick. Put in a wire rack like the one shown to set up. Can you see the possibilities, never have a plain ice cream cone again.
I made a Sprinkles Birthday Ice Cream! It tastes just like birthday cake…. I guest posted on The NY Melrose Family and shared that recipe there. It was really good and if you are looking for a Birthday Cake Flavored Ice Cream you should try this one. The dilemma for me was after I made the ice cream what to do with the rest of the cake mix. Well it worked out that I used a third of it so I adapted the remaining cake mix and made a dozen cupcakes and a delicious vanilla buttercream to decorate them with.
- 2/3 box or 10 oz. Betty Crocker Butter Cake Mix
- 3/4 cup water
- 2 eggs
- 3 tablespoons butter at room temperature
- Preheat oven to 350 degrees.
- Add the water and eggs to the cake mix. Mix for 2 minutes. Add butter and mix until you can't see it.
- Divide the batter between 12 cupcake liners.
- Bake for 18 - 20 minutes or until the cupcake springs back when touched in the center. Cool before frosting.
- To make frosting, add 5 tablespoons room temperature butter with 3 cups confectionery sugar. Add 3 - 4 tablespoons milk or cream and whip until fluffy. Use a pastry bag and frost the cupcakes. Add sprinkles as you do them or the sprinkles won't stick.
Has anyone else noticed that they downsized the cake mix in a box? Now to get 30 cupcakes you have to buy 2 boxes! I hate that companies do this to us. I for one would rather pay more to get the same size box it used to be. Do they think we don’t notice? I for one am glad that I have started using cake mix less than I used to! It really only takes a few more minutes to make a cake recipe from scratch and I can pronounce what goes into it!