I’m a sprinkles hoarder. Some people collect shoes, some collect figurines, me on the other hand, I collect sprinkles recipes. So far I have one recipe made with coconut sugar, one I made especially for Easter, and now these white chocolate sprinkles but you better believe me when I say more is to come! If I could have a sprinkles factory I would. I love them. I love em, I love em, I love em!, I love em (said with my foot kicked up into the air)*
*That would count as my first reference to The Joyologist on this site. If you don’t know what I am referring to, you must google it.
The only difficulty with these white chocolate pellets is keeping them warm and free of clumping for as long as you can when you are piping them onto the baking sheet. This also depends on what type of nondairy white chocolate you use. I have found that these package white chocolate chips tend to need shortening added to it once melted to keep it smooth. The white chocolate bars however are a lot thinner and easier to work with so be sure to keep in mind that depending on the brand you use, you might need to make alterations.
So I took five separate bowls and filled each one with a heaping tablespoon of nondairy white chocolate. I heated and piped each one individually due to the fact that they harden fast and were I to do them all at once then I would have a mess on my hands. Melt each bowl for approximately 45 seconds until just melted. Depending on the brand of white chocolate you use, add a little less than 1 teaspoon of shortening and mix until melted and smooth. This should make it easier to work with. Add a drop or two of all natural food coloring, mix completely and then pipe onto a baking sheet lined with parchment or wax paper, making small dots.
Allow to fully set on the counter for several hours or you can always just freeze the baking sheet until set. Do know that if you freeze the sprinkles, they will not be completely dried out. For the best results, allow to dry over night in a non-heated area of your kitchen. A word to the wise: do not try this recipe when it is very hot out and you have no air conditioning or else you will be like me when trying to shoot Monster Smoothies in 95 degree weather, only to find the face melting and you get so frustrated that you throw cashews across the kitchen. Consider yourself warned.
- 5 Tbsp. nondairy white chocolate, separated in individual bowls
- 5 tsp. shortening (please read the post)
- all-natural food coloring
- Melt each bowl separately and add 1 tsp. shortening per bowl if it needs to smooth out.
- Add 1-2 drops all natural food coloring until mixed in.
- Pipe small dots onto a baking sheet.
- Repeat for each bowl, creating a new color.
- Allow to set by drying several hours in a cool spot in your kitchen.
- Decorate your cupcakes with these fun sprinkles!
Top these DIY white chocolate sprinkles over my favorite gluten free vegan chocolate cupcake recipe and now you have the perfect pairing. And don’t forget to smile. You just made sprinkles!