Tag Archives: funfetti

Foolproof Funfetti Icebox Sugar Cookies

I’ve said before that I find making cookies where you roll out and cut out cookie shapes not enjoyable. The cookies would usually end up tough and rather bland however after a lot of experimenting and sugar cookie baking, I’ve managed to get a recipe which produces perfect sugar cookies. These are my Foolproof Funfetti Icebox Sugar Cookies!

The perfect cookie is crisp around the edges and soft and chewy in the centre but the addition of rainbow sprinkles add not only a massive pop of colour but a tiny amount of texture which adds a lot of interest to a standard sugar cookie recipe.

I eliminate the chance of overworking the dough when you roll it out by hand by following an icebox cookie method. If you’ve not heard of an icebox cookie, you might actually be familiar with the method and some cookies which use it; checkerboard cookies, pinwheel cookies and striped cookies all use the icebox method.

The cookie dough is shaped into a log and chilled to firm it up which allows it to be sliced into shapes which give consistency across a batch of cookies. Icebox cookies tend to be smaller than your average chocolate chip cookie so the yield per batch is much higher than most other recipes. I averaged around 60 cookies per batch.

Icebox cookies have a further benefit in that the cookie dough can be made ahead and frozen and after time defrosting in the fridge, it can be used as normal. Just make sure that it is wrapped tightly in clingfilm so it doesn’t suffer from freezer burn.

Check out my other cookie recipes by clicking on the names:

170g margarine

200g granulated sugar

2 eggs

1 tsp vanilla extract

355g plain flour

1 tsp baking powder

80g rainbow vermicelli sprinkles, plus 50g for the outside of the cookies

In a large bowl, cream together the margarine with the sugar until it is lighter in colour and the sugar has dissolved and is smooth. Add in the eggs one at a time, beating well between each addition. Mix through the vanilla extract.

Sift in the plain flour and baking powder and using a rubber spatula, fold through the dry ingredients. Before the mixture comes together into dough, add in the rainbow sprinkles and continue to mix until a pliable dough forms.

Fill a baking tin with the extra rainbow sprinkles. Divide the dough into 4 and on a lightly floured surface, shape the dough into a log. Roll the log gently in the tin of sprinkles until the outside of the log is well covered. Lay out sheets of clingfilm and roll up the logs in clingfilm well. Shape the cookie dough into a cuboid shape and repeat for the rest of the dough. Chill for 1 hour.

Preheat the oven to 180˚C. Line a baking tray with baking parchment.

Using a sharp knife and a single downward motion, slice off pieces of the cookie dough ¼ of an inch thick and arrange on the baking tray, leaving room for spreading.

Bake the cookies for 9 – 11 minutes, or until the cookies have spread and are ever so slightly tinged golden around the edges. Leave the cookies to cool on the tray for 15 minutes before carefully lifting off the tray and transferring to a wire rack to cool completely.


Lemon Funfetti Cupcakes with Lemon Cream Cheese Frosting

I came up with my recipe for these cupcakes following the Depressed Cake Shop theme. I attended the Essex event a couple of weeks ago, hosted by the brilliant Liz (aka Bubakes), raising money for Mind and Help for Heroes selling bakes all coloured grey.

I brought along 24 of my Grey Lemon Funfetti Cupcakes with Cream Cheese Frosting topped with a chocolate rose (as well as 50 Dark Chocolate Chunk Cookies). Now you don’t have to colour them grey at home but the colour from the sprinkles leaks into the sponge making the final cupcake very interestingly coloured, almost like tie dye! My choice of sprinkles are rainbow vermicelli sprinkles because they are what I had but also come in lots of colours which help give the cupcake its funfetti effect.


As with all of my cupcakes, I use an ice cream scoop to portion out the batter into my muffin cases. The sprinkles do make it hard to use the scoop properly as they can get in the way however as long as the cupcake cases are filled up to two-thirds full and evenly, it’s fine.

I have often struggled with cream cheese icing as it often goes runny and cannot be piped. I have finally managed to make a cream cheese icing that I piped using a star nozzle and held its shape. Here, I used the photography app Prisma which is fantastic for changing all of your photos with lots of great effects. Look here at the definition on the cream cheese icing:


This is my signature cupcake recipe, which works to give tasty, light and moist cupcakes every time.

175g margarine

210g granulated sugar

3 eggs

250g self raising flour

60ml lemon juice

80g Greek yoghurt

60g rainbow vermicelli sprinkles

100g margarine

80g cream cheese

500g icing sugar

2 tbsp lemon juice

Zest of 1 lemon

Chocolate decorations – these are optional, but add a little extra to your cupcakes. I recommend my White Chocolate Sprinkle Hearts, which compliment the lemon flavour.

Preheat the oven to 170°C. Line a 12-hole muffin tin with muffin cases.

Place all the ingredients for the sponge into a large bowl except for the sprinkles and beat for 1 minute using an electric whisk until well incorporated and even, scraping down halfway through. Fold through the sprinkles until evenly incorporated.

Use an ice cream scoop to evenly divide the batter between the 12 cases, making sure not to fill them more than two-thirds full.


Bake for 18 minutes or until the cakes are springy, golden brown and an inserted skewer comes out clean. Cool in the tin for 10 minutes before transferring to a cooling rack to cool completely.

For the cream cheese frosting, cream together the margarine and cream cheese. If you are opening a new package of cream cheese, try to drain off any of the excess liquid which could make your frosting runny.  Add in the lemon zest.

Add the icing sugar and lemon juice in 2 batches, beating well between each addition. You will find on the first batch it is very runny but thickens up dramatically into a frosting which is thick, soft, light and holds its shape. Place into a piping bag fitted with a star nozzle, seal the top of the bag with an elastic band and place into the fridge for 15 minutes.

Pipe a swirl of the icing on top of each cupcake. Exert pressure on the bag starting in the centre of the cupcake and exerting the same pressure, make your way around the cupcake, returning to the centre, pressing down while releasing the pressure and lifting the bag away. Place a chocolate decoration on the top of the icing. Leave the icing to firm up before serving.