​Ingredients

1 ½ cups organic powdered sugar

½ cup tapioca starch

3 tablespoons water

½ teaspoon vanilla bean paste

2 to 4 teaspoons natural powder for coloring (½ to 2 teaspoons each)

         Beetroot powder (pink)

         Matcha powder (green)

         Blueberry powder (purple)

         Blue spirulina powder (blue)

 

Directions

1. With a spoon or spatula, mix together the powdered sugar, tapioca starch, water, and vanilla bean paste until combined.

2. Divide the batter—it should have the consistency of paste—evenly into four bowls (or however many colors you want to make).

3. Starting with ½ teaspoon each, mix your natural powders into each bowl, adding ½ teaspoon at a time until desired color is achieved. 

4. Transfer your colorful batters into separate piping bags and prepare a baking sheet with parchment paper.

5. Pipe tiny dots onto the parchment paper until you have used all of your batter.

6. Let your sprinkles dry for at least 2 hours at room temperature.

7. Using a bench scraper, delicately scrape your sprinkles off the parchment paper.

8. Store in an air-tight container for up to 4–6 weeks.