I made these forever ago, but saved them for a rainy day. I was in Ohio all weekend (one of my awesome friends from college got married!) and knew I’d need a blog post to start off the week.
So sprankles it is.
So I decided to make some actual hi-hat cupcakes.
For the cake, you can go box mix or use a homemade funfetti recipe. I tried this with both, and they turned out wonderfully and sprinkle-filled. If you’re looking for a great homemade recipe, this one from Sweetapolita is the real deal. I sort of cut it in half so I would only have 12ish cupcakes, but the whole thing will make about 24. Maybe a couple extras. For snacking.
I go to Michael’s and Hobby Lobby a lot. When I was in college, the register lady at Michael’s would see me walk in and be like, “Oh, you’re making another cake!” True story. In the little bins of candy melts, I’ve always thought the speckled, ColorBurst Candy Melts are so cute! Which is the other place the inspiration for these cupcakes came from. I just really wanted to come up with a way to use them.
So you’ve got sprinkles in the cupcakes, in the candy coating, and around the edges. #sprinklesfordays
- 1 batch of 24 funfetti cupcakes (this or a box mix)
- 1 16oz container of Cool Whip
- 2 bags of ColorBurst Candy Melts
- 1/2 cup of oil
- 1/2 cup rainbow jimmies
- Make and bake cupcakes according to box or recipe instructions. Cool completely before frosting!
- Once the cupcakes are cool, transfer the Cool Whip (You'll need the big 16oz container) to a piping bag with a large round decorating tip, or simply with the end snipped off. Pipe the Cool Whip on the cupcake by starting with a large circle. Fill in the circle and smooth it over with a knife. Then pipe a slightly smaller circle on top of that and fill it in. Repeat one or two more times.
- Transfer the cupcakes to the freezer and let them freezer for at least 3-4 hours. Overnight is best, just to make sure they're completely solid.
- In a microwave safe bowl, combine one bag of candy melts (you'll probably need 2 bags if you're making 24 cupcakes) and 1/2 cup vegetable or coconut oil. Melt in 30 second intervals until completely smooth, stirring between intervals. Let it sit for about 5 minutes to cool, stirring every couple of minutes. (When it comes to dipping the cupcakes in the coating, the coating needs to be in a bowl or cup that is deep enough for the Cool Whip to be submerged.)
- Once the cupcakes are nice and frozen, take them out of the freezer one at a time for dipping. Holding the cupcake upside down, dip it into the coating until the Cool Whip is completely covered. Then lift it out of the coating and let the access drip off. Immediately sprinkle the bottom rim with sprinkles. If they start to slide off, wait another minute to let the coating harden slightly. Put the cupcake back in the freezer and move onto the next one! Repeat with all the cupcakes.
- Store cupcakes covered in the freezer (I didn't try the refrigerator, but you could try that.) Let them thaw for a few minutes before serving.
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And, because I love you guys, I’ve teamed up with some of my awesome blog friends for a really fun Nielsen-Massey giveaway! Seriously, this is a good one, y’all. Pretty much all the extracts of your dreams. To enter, just fill out the form below!
Check out these posts by the other bloggers in this giveaway!
Vanilla Bean Ricotta Cheesecake Cake from Chez CateyLou
Simply Perfect Vanilla Ice Cream from Baking a Moment
Coconut Raspberry Rhubarb Ice Cream from Blahnik Baker
Snickerdoodle Caramel Tart from Club Narwhal
Chelsea’s Messy Apron
Vanilla Bean Ice Cream from URBAN BAKES