Homemade Bite: Birthday Cake Crumb
A delicious add-on to almost anything, as well as a fantastic snack!
If you've ever been to Momofuku Milk Bar, you've probably tried the Birthday Cake Truffles. If you've never tried them, then go do that now.
No, seriously. Here's a link: http://www.shopmilkbar.com/shipping/shop/product-category/cake-truffles/.
Anyway, I recently discovered a recipe that re-formed these truffles into crumbs. It's glorious. You can eat these crumbs either by the handful (which I do too often to admit) or you can put them in basically anything (cereal, yogurt, etc.). You won't go wrong.
This recipe calls for one very unusual ingredient: clear vanilla extract. I know what you're thinking. "Can I just use normal vanilla extract?" I tried it-- the results were not pretty. Unfortunately, I've found that many supermarkets don't carry clear vanilla extract. But, you can order it here: http://www.wilton.com/store/site/product.cfm?sku=pg_clearvanilla.
One important baking note is that there is only a small window of time for you to take out the crumbs. They burn if you forget about them, but they're also not very good if they're too raw. So, you'll have to be on the lookout. The suggested baking time is 20 minutes, but you should definitely check on them after 17 or 18 minutes. The crumbs should be just slightly brown and still moist to the touch when you remove them from the oven.
Overall, these crumbs are really spectacular. They enhance the flavor of almost anything and are a tasty little snack on their own. Also, they're extremely simple to make--won't take more than 30 minutes to bake. Enjoy!
Timing: 30 minutes
Yield: Roughly two cups
- 1/2 cup sugar
- 1 and 1/2 Tbs light brown sugar, tightly packed
- 3/4 cup cake flour
- 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 2 Tbsp rainbow sprinkles
- 1/4 cup grapeseed oil
- 1 Tbsp vanilla extract
- Heat the oven to 300 degrees. Combine the sugars, flour, baking powder, salt, and sprinkles in the bowl of a stand mixer fitted with a paddle attachment and mix on low speed until well combined.
- Add the oil and vanilla and paddle again to distribute. The wet ingredients will act as glue to help the dry ingredients form small clusters; continue paddling until this happens.
- Spread the clusters on a parchment-lined sheet pan. Bake for 20 minutes, breaking them up occasionally. The crumbs should still be slightly moist to the touch; they will dry and harden as they cool.
- Let the crumbs cool completely before using in a recipe.
In an airtight container, the crumbs will keep fresh for 1 week at room temperature or up to 1 month in the fridge or freezer.