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Sprinkles Cupcakes

Sprinkles Cupcakes


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Photo by Lital Slobodsky

1. Location, location, location
I visited the Beverly Hills store, which meant two things were going to be tough: parking and prices. I was not disappointed, as it took us fifteen minutes to find parking where the rates weren’t too ridiculous. I’d suggest going on a weekday before noon to avoid this cupcake-induced road rage.

The price of a single cupcake is $3.75, which might seem a lot, but just keep reading.

Photo by Lital Slobodsky

2. Small but mighty
The store is located among many other elegant eateries and trendy fashion outlets. The pastel colors draw your attention, as does the line snaking out the door. The inside is meant to house the dozens of mouthwatering cupcakes, so it’s not one of those bigger cafe-like bakeries. Everything is prim and proper, catering more to the sleek urban generation.

Photo by Lital Slobodsky

3. Don’t judge a cupcake by its wrapper
Many of us have experienced the disappointment of biting into a delicious-looking cupcake just to discover that the beautiful decorations are nauseatingly sweet, and even the crumbly cake can’t redeem itself. Sprinkles’s cupcakes are simple and sophisticated: they’re in plain wrappers, frosted with natural colored frosting and topped with the single signature sprinkle. The exciting flavors are what keep the customers coming back; there are many options for the pickiest kid as well as the brave experimenter. The featured flavor is something unusual, such as lemon meringue (yes, it had the graham cracker crust, the lemon filling and the meringue) or maple bacon. All cupcakes are made daily from scratch, using quality ingredients. They also have vegan and gluten-free options.

Photo by Lital Slobodsky

4. Taste tests
I sampled the lemon meringue, red velvet and Cuban coffee cupcakes. All three were perfectly moist and not too sweet, which nicely complemented the generous dollop of frosting on top. The respective flavors were prominent but not uncomfortably overpowering. All in all, they were as delicious as they looked, and I’d say worth the price.

Photo by Lital Slobodsky

5. What takes the cake
The cupcake ATM. Yes, it’s an ATM for cupcakes that is open 24/7. Just swipe your credit card and select a cupcake; and it is delivered to you in a cute, brown box.

Photo by Lital Slobodsky

As an aspiring baker and dessert lover, Sprinkles Cupcakes has definitely impressed and inspired me. Sure, it’s a little pricey, but the taste and quality are well worth it. It is also a great place to take visiting foodie friends!


Location:
9635 South Santa Monica Blvd, Beverly Hills, CA 90210
Hours of operation:
Mon-Sat 9 am-9 pm, Sun 10 am-8 pm

More good stuff here:

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  • Cupcake ATM Hits NYC
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View the original post, Sprinkles Cupcakes, on Spoon University.

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How To Make Sprinkles for Cupcakes, Cookies & Cakes!

Stella, the blogger at BraveTart, blew my mind. She said you could make sprinkles easily in your own kitchen. Crazy, I thought — brilliant! I obviously had to try it. Here’s how it turned out for me, documented step by step.

Homemade Decorative Sprinkles

Now, you may be asking already: Why in the heck would anyone want to make their own sprinkles? Here are three reasons I can think of, off the top of my head:

1. For health: If you want to have complete control over everything that goes in your (or your kid’s) mouth, then this is a great way to make something fun and pretty while certifying it is gluten-free, or free of specific allergens. I used standard red food coloring, but you could also use all-natural or vegetable-derived dyes.

2. For aesthetics: Need to match your cupcakes to your outfit exactly? This is your chance.

3. Because you can: And seriously, isn’t this the best reason? To make cupcakes or cookies from scratch, completely, and be able to say, “Yeah, I made the sprinkles too” — them’s bragging rights right there.

Stella explained that her reason for making these is that she is working for a bakery that wants to have everything made in house — even decorations. So that pushed her to come up with these DIY sprinkles. You can see her recipe here:

→ Read More: Rainbow Sprinkles at BraveTart

This is basically a recipe for royal icing, piped into long thin stripes, and left to dry overnight. Then they are chopped into tiny bits, or sprinkles. Honestly, this is a piece of cake — so to speak.

I do have to say that these tasted pretty fantastic. No waxy, chemical aftertaste they just tasted a bit sweet, with some mellow citrus flavor. Just think — what about coffee sprinkles? Or bacon? The possibilities are endless.

Now, on to the action! I adjusted Stella’s recipe a bit, cutting it in half, and using powdered egg whites instead of egg white.

Yield: This recipe made about 1 ounce of sprinkles, which is enough to top between 3- and 4-dozen cookies or cupcakes. (To compare, most store-bought bottles of sprinkles hold about 3 to 3.5 ounces.)

Has anyone tried these? Got any tips? Or ideas for natural coloring?


How To Make Sprinkles for Cupcakes, Cookies & Cakes!

Stella, the blogger at BraveTart, blew my mind. She said you could make sprinkles easily in your own kitchen. Crazy, I thought — brilliant! I obviously had to try it. Here’s how it turned out for me, documented step by step.

Homemade Decorative Sprinkles

Now, you may be asking already: Why in the heck would anyone want to make their own sprinkles? Here are three reasons I can think of, off the top of my head:

1. For health: If you want to have complete control over everything that goes in your (or your kid’s) mouth, then this is a great way to make something fun and pretty while certifying it is gluten-free, or free of specific allergens. I used standard red food coloring, but you could also use all-natural or vegetable-derived dyes.

2. For aesthetics: Need to match your cupcakes to your outfit exactly? This is your chance.

3. Because you can: And seriously, isn’t this the best reason? To make cupcakes or cookies from scratch, completely, and be able to say, “Yeah, I made the sprinkles too” — them’s bragging rights right there.

Stella explained that her reason for making these is that she is working for a bakery that wants to have everything made in house — even decorations. So that pushed her to come up with these DIY sprinkles. You can see her recipe here:

→ Read More: Rainbow Sprinkles at BraveTart

This is basically a recipe for royal icing, piped into long thin stripes, and left to dry overnight. Then they are chopped into tiny bits, or sprinkles. Honestly, this is a piece of cake — so to speak.

I do have to say that these tasted pretty fantastic. No waxy, chemical aftertaste they just tasted a bit sweet, with some mellow citrus flavor. Just think — what about coffee sprinkles? Or bacon? The possibilities are endless.

Now, on to the action! I adjusted Stella’s recipe a bit, cutting it in half, and using powdered egg whites instead of egg white.

Yield: This recipe made about 1 ounce of sprinkles, which is enough to top between 3- and 4-dozen cookies or cupcakes. (To compare, most store-bought bottles of sprinkles hold about 3 to 3.5 ounces.)

Has anyone tried these? Got any tips? Or ideas for natural coloring?


How To Make Sprinkles for Cupcakes, Cookies & Cakes!

Stella, the blogger at BraveTart, blew my mind. She said you could make sprinkles easily in your own kitchen. Crazy, I thought — brilliant! I obviously had to try it. Here’s how it turned out for me, documented step by step.

Homemade Decorative Sprinkles

Now, you may be asking already: Why in the heck would anyone want to make their own sprinkles? Here are three reasons I can think of, off the top of my head:

1. For health: If you want to have complete control over everything that goes in your (or your kid’s) mouth, then this is a great way to make something fun and pretty while certifying it is gluten-free, or free of specific allergens. I used standard red food coloring, but you could also use all-natural or vegetable-derived dyes.

2. For aesthetics: Need to match your cupcakes to your outfit exactly? This is your chance.

3. Because you can: And seriously, isn’t this the best reason? To make cupcakes or cookies from scratch, completely, and be able to say, “Yeah, I made the sprinkles too” — them’s bragging rights right there.

Stella explained that her reason for making these is that she is working for a bakery that wants to have everything made in house — even decorations. So that pushed her to come up with these DIY sprinkles. You can see her recipe here:

→ Read More: Rainbow Sprinkles at BraveTart

This is basically a recipe for royal icing, piped into long thin stripes, and left to dry overnight. Then they are chopped into tiny bits, or sprinkles. Honestly, this is a piece of cake — so to speak.

I do have to say that these tasted pretty fantastic. No waxy, chemical aftertaste they just tasted a bit sweet, with some mellow citrus flavor. Just think — what about coffee sprinkles? Or bacon? The possibilities are endless.

Now, on to the action! I adjusted Stella’s recipe a bit, cutting it in half, and using powdered egg whites instead of egg white.

Yield: This recipe made about 1 ounce of sprinkles, which is enough to top between 3- and 4-dozen cookies or cupcakes. (To compare, most store-bought bottles of sprinkles hold about 3 to 3.5 ounces.)

Has anyone tried these? Got any tips? Or ideas for natural coloring?


How To Make Sprinkles for Cupcakes, Cookies & Cakes!

Stella, the blogger at BraveTart, blew my mind. She said you could make sprinkles easily in your own kitchen. Crazy, I thought — brilliant! I obviously had to try it. Here’s how it turned out for me, documented step by step.

Homemade Decorative Sprinkles

Now, you may be asking already: Why in the heck would anyone want to make their own sprinkles? Here are three reasons I can think of, off the top of my head:

1. For health: If you want to have complete control over everything that goes in your (or your kid’s) mouth, then this is a great way to make something fun and pretty while certifying it is gluten-free, or free of specific allergens. I used standard red food coloring, but you could also use all-natural or vegetable-derived dyes.

2. For aesthetics: Need to match your cupcakes to your outfit exactly? This is your chance.

3. Because you can: And seriously, isn’t this the best reason? To make cupcakes or cookies from scratch, completely, and be able to say, “Yeah, I made the sprinkles too” — them’s bragging rights right there.

Stella explained that her reason for making these is that she is working for a bakery that wants to have everything made in house — even decorations. So that pushed her to come up with these DIY sprinkles. You can see her recipe here:

→ Read More: Rainbow Sprinkles at BraveTart

This is basically a recipe for royal icing, piped into long thin stripes, and left to dry overnight. Then they are chopped into tiny bits, or sprinkles. Honestly, this is a piece of cake — so to speak.

I do have to say that these tasted pretty fantastic. No waxy, chemical aftertaste they just tasted a bit sweet, with some mellow citrus flavor. Just think — what about coffee sprinkles? Or bacon? The possibilities are endless.

Now, on to the action! I adjusted Stella’s recipe a bit, cutting it in half, and using powdered egg whites instead of egg white.

Yield: This recipe made about 1 ounce of sprinkles, which is enough to top between 3- and 4-dozen cookies or cupcakes. (To compare, most store-bought bottles of sprinkles hold about 3 to 3.5 ounces.)

Has anyone tried these? Got any tips? Or ideas for natural coloring?


How To Make Sprinkles for Cupcakes, Cookies & Cakes!

Stella, the blogger at BraveTart, blew my mind. She said you could make sprinkles easily in your own kitchen. Crazy, I thought — brilliant! I obviously had to try it. Here’s how it turned out for me, documented step by step.

Homemade Decorative Sprinkles

Now, you may be asking already: Why in the heck would anyone want to make their own sprinkles? Here are three reasons I can think of, off the top of my head:

1. For health: If you want to have complete control over everything that goes in your (or your kid’s) mouth, then this is a great way to make something fun and pretty while certifying it is gluten-free, or free of specific allergens. I used standard red food coloring, but you could also use all-natural or vegetable-derived dyes.

2. For aesthetics: Need to match your cupcakes to your outfit exactly? This is your chance.

3. Because you can: And seriously, isn’t this the best reason? To make cupcakes or cookies from scratch, completely, and be able to say, “Yeah, I made the sprinkles too” — them’s bragging rights right there.

Stella explained that her reason for making these is that she is working for a bakery that wants to have everything made in house — even decorations. So that pushed her to come up with these DIY sprinkles. You can see her recipe here:

→ Read More: Rainbow Sprinkles at BraveTart

This is basically a recipe for royal icing, piped into long thin stripes, and left to dry overnight. Then they are chopped into tiny bits, or sprinkles. Honestly, this is a piece of cake — so to speak.

I do have to say that these tasted pretty fantastic. No waxy, chemical aftertaste they just tasted a bit sweet, with some mellow citrus flavor. Just think — what about coffee sprinkles? Or bacon? The possibilities are endless.

Now, on to the action! I adjusted Stella’s recipe a bit, cutting it in half, and using powdered egg whites instead of egg white.

Yield: This recipe made about 1 ounce of sprinkles, which is enough to top between 3- and 4-dozen cookies or cupcakes. (To compare, most store-bought bottles of sprinkles hold about 3 to 3.5 ounces.)

Has anyone tried these? Got any tips? Or ideas for natural coloring?


How To Make Sprinkles for Cupcakes, Cookies & Cakes!

Stella, the blogger at BraveTart, blew my mind. She said you could make sprinkles easily in your own kitchen. Crazy, I thought — brilliant! I obviously had to try it. Here’s how it turned out for me, documented step by step.

Homemade Decorative Sprinkles

Now, you may be asking already: Why in the heck would anyone want to make their own sprinkles? Here are three reasons I can think of, off the top of my head:

1. For health: If you want to have complete control over everything that goes in your (or your kid’s) mouth, then this is a great way to make something fun and pretty while certifying it is gluten-free, or free of specific allergens. I used standard red food coloring, but you could also use all-natural or vegetable-derived dyes.

2. For aesthetics: Need to match your cupcakes to your outfit exactly? This is your chance.

3. Because you can: And seriously, isn’t this the best reason? To make cupcakes or cookies from scratch, completely, and be able to say, “Yeah, I made the sprinkles too” — them’s bragging rights right there.

Stella explained that her reason for making these is that she is working for a bakery that wants to have everything made in house — even decorations. So that pushed her to come up with these DIY sprinkles. You can see her recipe here:

→ Read More: Rainbow Sprinkles at BraveTart

This is basically a recipe for royal icing, piped into long thin stripes, and left to dry overnight. Then they are chopped into tiny bits, or sprinkles. Honestly, this is a piece of cake — so to speak.

I do have to say that these tasted pretty fantastic. No waxy, chemical aftertaste they just tasted a bit sweet, with some mellow citrus flavor. Just think — what about coffee sprinkles? Or bacon? The possibilities are endless.

Now, on to the action! I adjusted Stella’s recipe a bit, cutting it in half, and using powdered egg whites instead of egg white.

Yield: This recipe made about 1 ounce of sprinkles, which is enough to top between 3- and 4-dozen cookies or cupcakes. (To compare, most store-bought bottles of sprinkles hold about 3 to 3.5 ounces.)

Has anyone tried these? Got any tips? Or ideas for natural coloring?


How To Make Sprinkles for Cupcakes, Cookies & Cakes!

Stella, the blogger at BraveTart, blew my mind. She said you could make sprinkles easily in your own kitchen. Crazy, I thought — brilliant! I obviously had to try it. Here’s how it turned out for me, documented step by step.

Homemade Decorative Sprinkles

Now, you may be asking already: Why in the heck would anyone want to make their own sprinkles? Here are three reasons I can think of, off the top of my head:

1. For health: If you want to have complete control over everything that goes in your (or your kid’s) mouth, then this is a great way to make something fun and pretty while certifying it is gluten-free, or free of specific allergens. I used standard red food coloring, but you could also use all-natural or vegetable-derived dyes.

2. For aesthetics: Need to match your cupcakes to your outfit exactly? This is your chance.

3. Because you can: And seriously, isn’t this the best reason? To make cupcakes or cookies from scratch, completely, and be able to say, “Yeah, I made the sprinkles too” — them’s bragging rights right there.

Stella explained that her reason for making these is that she is working for a bakery that wants to have everything made in house — even decorations. So that pushed her to come up with these DIY sprinkles. You can see her recipe here:

→ Read More: Rainbow Sprinkles at BraveTart

This is basically a recipe for royal icing, piped into long thin stripes, and left to dry overnight. Then they are chopped into tiny bits, or sprinkles. Honestly, this is a piece of cake — so to speak.

I do have to say that these tasted pretty fantastic. No waxy, chemical aftertaste they just tasted a bit sweet, with some mellow citrus flavor. Just think — what about coffee sprinkles? Or bacon? The possibilities are endless.

Now, on to the action! I adjusted Stella’s recipe a bit, cutting it in half, and using powdered egg whites instead of egg white.

Yield: This recipe made about 1 ounce of sprinkles, which is enough to top between 3- and 4-dozen cookies or cupcakes. (To compare, most store-bought bottles of sprinkles hold about 3 to 3.5 ounces.)

Has anyone tried these? Got any tips? Or ideas for natural coloring?


How To Make Sprinkles for Cupcakes, Cookies & Cakes!

Stella, the blogger at BraveTart, blew my mind. She said you could make sprinkles easily in your own kitchen. Crazy, I thought — brilliant! I obviously had to try it. Here’s how it turned out for me, documented step by step.

Homemade Decorative Sprinkles

Now, you may be asking already: Why in the heck would anyone want to make their own sprinkles? Here are three reasons I can think of, off the top of my head:

1. For health: If you want to have complete control over everything that goes in your (or your kid’s) mouth, then this is a great way to make something fun and pretty while certifying it is gluten-free, or free of specific allergens. I used standard red food coloring, but you could also use all-natural or vegetable-derived dyes.

2. For aesthetics: Need to match your cupcakes to your outfit exactly? This is your chance.

3. Because you can: And seriously, isn’t this the best reason? To make cupcakes or cookies from scratch, completely, and be able to say, “Yeah, I made the sprinkles too” — them’s bragging rights right there.

Stella explained that her reason for making these is that she is working for a bakery that wants to have everything made in house — even decorations. So that pushed her to come up with these DIY sprinkles. You can see her recipe here:

→ Read More: Rainbow Sprinkles at BraveTart

This is basically a recipe for royal icing, piped into long thin stripes, and left to dry overnight. Then they are chopped into tiny bits, or sprinkles. Honestly, this is a piece of cake — so to speak.

I do have to say that these tasted pretty fantastic. No waxy, chemical aftertaste they just tasted a bit sweet, with some mellow citrus flavor. Just think — what about coffee sprinkles? Or bacon? The possibilities are endless.

Now, on to the action! I adjusted Stella’s recipe a bit, cutting it in half, and using powdered egg whites instead of egg white.

Yield: This recipe made about 1 ounce of sprinkles, which is enough to top between 3- and 4-dozen cookies or cupcakes. (To compare, most store-bought bottles of sprinkles hold about 3 to 3.5 ounces.)

Has anyone tried these? Got any tips? Or ideas for natural coloring?


How To Make Sprinkles for Cupcakes, Cookies & Cakes!

Stella, the blogger at BraveTart, blew my mind. She said you could make sprinkles easily in your own kitchen. Crazy, I thought — brilliant! I obviously had to try it. Here’s how it turned out for me, documented step by step.

Homemade Decorative Sprinkles

Now, you may be asking already: Why in the heck would anyone want to make their own sprinkles? Here are three reasons I can think of, off the top of my head:

1. For health: If you want to have complete control over everything that goes in your (or your kid’s) mouth, then this is a great way to make something fun and pretty while certifying it is gluten-free, or free of specific allergens. I used standard red food coloring, but you could also use all-natural or vegetable-derived dyes.

2. For aesthetics: Need to match your cupcakes to your outfit exactly? This is your chance.

3. Because you can: And seriously, isn’t this the best reason? To make cupcakes or cookies from scratch, completely, and be able to say, “Yeah, I made the sprinkles too” — them’s bragging rights right there.

Stella explained that her reason for making these is that she is working for a bakery that wants to have everything made in house — even decorations. So that pushed her to come up with these DIY sprinkles. You can see her recipe here:

→ Read More: Rainbow Sprinkles at BraveTart

This is basically a recipe for royal icing, piped into long thin stripes, and left to dry overnight. Then they are chopped into tiny bits, or sprinkles. Honestly, this is a piece of cake — so to speak.

I do have to say that these tasted pretty fantastic. No waxy, chemical aftertaste they just tasted a bit sweet, with some mellow citrus flavor. Just think — what about coffee sprinkles? Or bacon? The possibilities are endless.

Now, on to the action! I adjusted Stella’s recipe a bit, cutting it in half, and using powdered egg whites instead of egg white.

Yield: This recipe made about 1 ounce of sprinkles, which is enough to top between 3- and 4-dozen cookies or cupcakes. (To compare, most store-bought bottles of sprinkles hold about 3 to 3.5 ounces.)

Has anyone tried these? Got any tips? Or ideas for natural coloring?


How To Make Sprinkles for Cupcakes, Cookies & Cakes!

Stella, the blogger at BraveTart, blew my mind. She said you could make sprinkles easily in your own kitchen. Crazy, I thought — brilliant! I obviously had to try it. Here’s how it turned out for me, documented step by step.

Homemade Decorative Sprinkles

Now, you may be asking already: Why in the heck would anyone want to make their own sprinkles? Here are three reasons I can think of, off the top of my head:

1. For health: If you want to have complete control over everything that goes in your (or your kid’s) mouth, then this is a great way to make something fun and pretty while certifying it is gluten-free, or free of specific allergens. I used standard red food coloring, but you could also use all-natural or vegetable-derived dyes.

2. For aesthetics: Need to match your cupcakes to your outfit exactly? This is your chance.

3. Because you can: And seriously, isn’t this the best reason? To make cupcakes or cookies from scratch, completely, and be able to say, “Yeah, I made the sprinkles too” — them’s bragging rights right there.

Stella explained that her reason for making these is that she is working for a bakery that wants to have everything made in house — even decorations. So that pushed her to come up with these DIY sprinkles. You can see her recipe here:

→ Read More: Rainbow Sprinkles at BraveTart

This is basically a recipe for royal icing, piped into long thin stripes, and left to dry overnight. Then they are chopped into tiny bits, or sprinkles. Honestly, this is a piece of cake — so to speak.

I do have to say that these tasted pretty fantastic. No waxy, chemical aftertaste they just tasted a bit sweet, with some mellow citrus flavor. Just think — what about coffee sprinkles? Or bacon? The possibilities are endless.

Now, on to the action! I adjusted Stella’s recipe a bit, cutting it in half, and using powdered egg whites instead of egg white.

Yield: This recipe made about 1 ounce of sprinkles, which is enough to top between 3- and 4-dozen cookies or cupcakes. (To compare, most store-bought bottles of sprinkles hold about 3 to 3.5 ounces.)

Has anyone tried these? Got any tips? Or ideas for natural coloring?


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Comments:

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  3. Kek

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  4. Macon

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  5. Zulutaxe

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