Confetti Traybake

Easy, tasty and pretty what more could you want from a cake recipe? I needed to make a quick after-school snack and thought something pretty was what was needed with the May sunshine shining through the windows, and surely no-one can resist a colourful sprinkle strewn traybake when they return home from a long and busy day at school.

I think the combination of vanilla sponge, baked with sprinkles stirred in for a colourful ‘funfetti’ effect, vanilla buttercream and a topping of more sprinkles is as pretty as a picture. The added bonus is that this recipe can be whipped up in about 40 minutes, which includes cooking and cooling time, you can’t get much quicker than that for a wow-worthy cake.

Confetti Traybake

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

200g self-raising flour

100g caster sugar

pinch of salt

100ml sunflower oil

150ml dairy-free milk

1/2 tsp bicarbonate of soda

1/2 tsp lemon juice

1/2 tsp vanilla

2 tbsp sprinkles

  1. Preheat the oven to 180 degrees Centigrade/Gas mark 5
  2. Line a square baking tray with parchment
  3. Sift the flour, bicarbonate of soda and salt into a bowl. Stir in the sugar.
  4. In a separate bowl, mix together the dairy-free milk, lemon, vanilla and oil.
  5. Pour the wet ingredients into the dry and gently mix, until well combined. Stir through the sprinkles.
  6. Pour the mix into the lined tin, level off and bake for 20-22 minutes, until lightly golden and a knife comes out clean.
  7. Cool on a wire rack.

for the buttercream:

3 tbsp dairy-free margarine
1 tbsp vegetable fat
around 2 cups icing sugar
a splash of dairy-free milk

  1. Whisk together the fats
  2. Whisk in the icing sugar, 1/2 cup at a time, adding a splash of dairy-free milk. You may not need all the sugar, just keep checking the taste and texture
  3. Spread the buttercream over the cooled traybake and scatter liberally with sprinkles

Funfetti Cupcakes

IMG_4690

I’m in the habit of making cookies or cakes for the girls’ classes on a Friday. I normally make them for little S as another mum has always made them for Big S’s class and I’ve never wanted to step on any toes. Anyway, for this week, little S requested cupcakes rather than the usual cookies. I don’t need much convincing to whip up a batch of cupcakes 😉

I’ve only ever come across the concept of funfetti cupcakes online before – (they’re not something you come across in the UK) but they do sound fun, and a little step outside the ordinary.

So here’s a recipe for funfetti cupcakes which I flavoured with raspberry essence rather than the usual vanilla , topped with a chocolate buttercream and more sprinkles – they were a big hit! What’s not to like?

Funfetti Cupcakes (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

IMG_4692

Makes 24

  • 400g self-raising flour
  • 209g caster sugar
  • Pinch of salt
  • 200ml sunflower oil
  • 300ml oat milk
  • 1 tsp bicarbonate of soda
  • 1 tsp lemon juice
  • 1 tsp raspberry essence (or whatever flavour you fancy)
  • 1/2 cup sprinkles/funfetti

– Preheat the oven to 180 degrees Centigrade/Gas mark 5

– Place liners in a cupcake tray

– Sift the flour and salt into a bowl. Stir in the sugar.

– In a separate bowl, mix together the oat milk, bicarb, lemon, vanilla and oil.

– Pour the wet ingredients into the dry and gently mix, until well combines.

– Stir in the sprinkles/funfetti

IMG_3192

– 2/3rds fill the liners and bake for 18-20 minutes, until lightly golden and a knife comes out clean.

– Cool on a wire rack.

IMG_4688

– Ice with chocolate buttercream and decorate with more sprinkles/funfetti

IMG_4689