Listen. This post has nothing to do with Christmas. But I’ve been freeeeeaking out over these birthday cake crumbs for the past three weeks and decided it’s high time I SHARE.
I discovered the crumbs while searching for a birthday recipe for a good friend who is a big fan of Momofuku’s Milk Bar. [I briefly posted about Milk Bar last year around this time – hellO red velvet soft serve!]
Words cannot describe, so I’ve compiled a list of reasons+pictures you should whip them up as. soon. as. humanly. possible.:
1. Crumbs, in their eensy-weensy size, do not have calories. No one was ever like, “Oh man, my pants feel extra tight. It must be all those crumbs I’ve been eating.”
2. Therefore, birthday cake crumbs = zero calories. Guilt-free.
3. They are so super duper easy to make!
4. Rainbow sprinkles!
5. So many!
6. Spoon – – mouth. Spoon – – mouth. Repeat.
7. You’re probably sick of Christmas cookies. Make crumbs instead.
8a. Hypothetically, if you let your ice cream melt a little, mixed in some crumbs, and put it back in the freezer? Hypothetically, you might have BIRTHDAY CAKE CRUMB ICE CREAM. And hypothetically, your boyfriend might eat it all in .5 seconds. Hypothetically.
9. IT’S LIKE BIRTHDAY CAKE STREUSEL. I REPEAT, BIRTHDAY CAKE STREUSEL.
10. Do you really need a tenth reason at this point? WHY ARE YOU STILL HERE??? GO! MAKE THEM! NOW!
Meow. Woof. Ho ho ho.
Momofuku’s Birthday Cake Crumbs
Note: The original recipe from Momofuku is in grams, but since I don’t have a kitchen scale I used this recipe from Hummingbird on High with a couple minor changes.
- 1/2 cup sugar
- 1 1/2 tablespoons brown sugar, packed
- 3/4 cup cake flour*
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 1/2 tablespoons rainbow sprinkles**
- 1/4 cup grapeseed oil
- 1 tablespoon vanilla extract
*I didn’t have any cake flour on hand so I used this trick and added 1 1/2 tablespoons cornstarch to a 3/4 cup measure and filled the rest with flour.
**The original recipe calls for 2 tablespoons of rainbow sprinkles, but I’m willing to bet you could pump up the jam all the way to 3 tablespoons if you’re really feeling the rainbow sprinkle cheer!
- Preheat the oven to 300 degrees. Line a large rimmed baking sheet with Silpat or parchment.
- In a large bowl or the bowl of a stand mixer, combine the sugars, flour, baking powder, salt, and sprinkles. Mix on low until combined. Add the oil and vanilla and mix on low until the ingredients start to clump together in small clusters – it should take about a minute for everything to combine.
- Dump the crumbs onto the prepared baking sheet and spread out gently with your hands to form a single, even layer. Bake for 20 minutes, carefully stirring once, until the crumbs turn a very slight golden brown.
- Allow to cool completely on a wire rack – the crumbs will harden as they cool. Store in a sealed container at room temperature.