How can you make a cake look attractive to kids? Sprinkles is the answer. I cannot really explain to myself why so many people love these tiny coloured bits of sugar, but it is a fact. Well, these cuties have been dipped into chocolate and then into a large amount of sprinkles. They are ridiculously easy to make and are done in no time.

I hope my cousins we are visiting today will like them. :)

Sprinkle muffins

(makes about 16)

225 g (1 5/8 cup – 8 oz) all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
125 g (1/2 cup – 4 oz) unsalted butter, room temperature
175 g (7/8 cup – 6 oz) white sugar
2 tsp vanilla extract or seeds from 1 vanilla bean
3 large eggs, room temperature
80 ml (1/3 cup) whipping cream, room temperature
180 g (6 oz.) chocolate
lots of sprinkles

Preheat the oven to 170° C (325° F). Oil a muffin pan or lay out with paper molds.

Whisk together the flour, baking powder and salt in a medium-sized bowl.Set aside until needed.

In another bowl, cream together the butter and sugar, until fluffy and white. Add vanilla. Add one egg at a time and whisk in between until fully incorporated. Now add the dry ingredients while you continue to mix. Stir in the whipping cream. Do not overbeat.

Fill the dough into the molds until they are 2/3 full. Bake about 30 minutes or until a toothpicker comes out clean. Let the muffins cool completely.

Melt the chocolate, dip each muffin first in chocolate, then in sprinkles. Let the chocolate harden, then have a bite.

Muffin recipe adapted from Cake Journal