Birthday Cake Crumb

• 100 g granulated sugar (1/2 cup)
• 25 g light brown sugar (1 1/2 tablespoons tightly packed)
• 90 g cake flour (3/4 cup)
• 2 g baking powder (1/2 teaspoon)
• 2 g kosher salt (1/2 teaspoon)
• 20 g rainbow sprinkles (2 tablespoons)
• 40 g grapeseed oil (1/4 cup)
• 12 g clear vanilla extract (see page 21) (1 tablespoon)

1. Heat the oven to 300F.
2. Combine the sugars, flour, baking powder, salt, and sprinkles in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed until well combined.
3. Add the oil and vanilla and paddle again to distribute.
4. The wet ingredients will act as glue to help the dry ingredients form small clusters; continue paddling until that happens.
5. Spread the clusters on a parchment- or Silpat-lined sheet pan.
6. Bake for 20 minutes, breaking them up occasionally.
7. The crumbs should still be slightly moist to the touch; they will dry and harden as they cool.
8. Let the crumbs cool completely before using in a recipe or scarfing by the handful.
9. Stored in an airtight container, the crumbs will keep fresh for 1 week at room temperature or 1 month in the fridge or freezer.

sugar, light brown sugar, cake flour, baking powder, kosher salt, sprinkles, grapeseed oil, clear vanilla

Taken from www.epicurious.com/recipes/food/views/birthday-cake-crumb-382325 (may not work)