Edible Sprinkle Cupcake Cases by Jen’s Just Desserts
Sunday November 11 2012
As some of you know, I’ve been working on my ideas around completely edible desserts, which should mean no mess, no waste, and lots of fun! … like these edible sprinkle cupcake cases.
Firstly, you will need a cupcake tin. I’ve used a mini-cupcake-tin with 24 holes. I just think the mini-size make these even more fun (plus I wanted them to be perfect bite-sizes).
You will also need SPRINKLES & lots of them. A big bowl-full should do you. I make custom mixes of sprinkles, as in the photo below. Just be sure you don’t use any sprinkles that are too big or heavy, as it will be harder to evenly coat your edible case. I used a selection of nonpareils, lightweight sugar pearls, sparkling sanding sugar (the bigger grains) and 2mm silver balls/dragees.
You can use any cupcake recipe you want. I used a standard victoria sponge recipe, which yields just enough for a 24-hole mini-cupcake pan.
VICTORIA SPONGE RECIPE
- 150 grams unsalted butter, softened/room temperature
- 150 grams caster or superfine sugar
- 3 large eggs, room temperature
- 150 grams self-rising/raising flour
- 1 teaspoon of vanilla
- 1 tablespoon of milk
Bake at 180 degrees Celsius for 10-13 minutes until cooked through.
I have a set of “(also available through Amazon), but any mini-muffin or cupcake pan will do.
This is what they will look like in the oven…
Once cooked, if you have sprayed your tin sufficiently, the mini-cupcakes should just pop out of the pan.
I used a mini-2-pronged fork, but any fork will do, or something else just to make sure the cupcake stays in place while you dip it into the melted chocolate.
I melted white chocolate in a bain marie (glass bowl/jug over hot water) with a little vegetable oil to thin it out. You can follow detailed instructions here. “Un-thinned” or regular melted chocolate will will take too long to dry and create too thick of a shell, in my opinion.
Allow all the extra chocolate to drip off (be patient!) and then use your fingers to sprinkle the sprinkles onto the melted chocolate. You’ll have better control of the sprinkles, and you will avoid getting any chocolate drippings in your sprinkles.
Allow your cupcake cases to fully set by popping them into the fridge for a minimum of 15 minutes.
And then, VOILA! your cupcakes in your edible sprinkle cases are ready to frost (and eat & enjoy!)
You can also serve them alongside a matching “sprinkle cake”