Celebrate New Years in style with these New Years Eve Cupcakes. A mix of count down clock cupcakes, sparkler cupcakes, and 2015 cupcakes, made with a deliciously light and fluffy vanilla cupcake recipe – perfectly apt for your upcoming celebrations.
Howdy friends! How’s your December going so far? With 3 kidlets, the giant man-baby, friends and family, it’s safe to say December here has been utter madness!
December is such a busy month isn’t it? I mean we spend most of December (and the months before) prepping for Christmas. And still, there never seems to be enough time, and of course you remember all the forgotten ideas right at the very last minute.
Then when Christmas is over and done with, there’s so little time to prep for the New Year ahead. *head spin*
This year I decided to finally organise my butt, team up with the Cake Decorating Store and prep for New Years with these New Years Eve themed cupcakes, and a giveaway from the Cake Decorating Store, too.
The cupcakes definitely suit the New Year celebrations. They’re glitzy and glam, just like you will be on New Years Eve! 🙂
Not only that, but the Cake Decorating Store will be giving away everything you need to create your own New Years cupcakes to show off to your friends. Earn some brownie points with your mates before you hit the alcohol, or save them for the Big Ben chime, and light your sparklers on the countdown.
Just remember not to set your house on fire if you’ve had one too many when lighting those sparklers though. I take no responsibility for that! 😉
New Years Eve Cupcakes
Yield: 16 cupcakes
Prep Time:1 hour 30 minutes
Cook Time:15 minutes
Celebrate New Years in style with these New Years Cupcakes. A mix of count down cupcakes, sparkler cupcakes, and 2015 cupcakes, made with a deliciously light and fluffy vanilla cupcake recipe.
- 225g unsalted butter, softened
- 225 caster sugar
- 1½ tsp vanilla extract
- 4 medium eggs
- 225g self-raising flour, sifted
- 60ml water
- 60g caster sugar
- ½ tsp vanilla extract
Vanilla Cream Cheese Frosting
- 250g full-fat cream cheese, softened
- 250g unsalted butter, softened
- 1½ tsp vanilla extract
- 625g icing sugar, sifted
The day before making the cupcakes, make the decorations as follows:
- Using the sugarpaste provided with the giveaway, break off just under ¼ and colour black using the provided black paste food colouring. Keep kneading until the paste colour is even. Don't worry if it looks like a very dark grey at this point, the colour deepens more over a period of time.
- Once you have coloured the sugarpaste, add a pinch of tylo (cmc) powder or gum tragacanth and knead well.
- Immediately roll out the black sugarpaste quite thinly, but not too thin it becomes unworkable, then using the mini number cutouts, cutout the year ensuring you cutout a few sets extra in case of breakages.
- Next, break off around half of the remaining white sugarpaste and again add around 2 large pinches of tylo powder and knead well. Immediately roll out and using a 58/60mm circle or scalloped cutter, cut as many circles as needed for the cupcakes you will be topping. Allow both the year and the circle cutouts to dry thoroughly, preferably overnight, before moving on to the next step.
- Once your sugarpaste decorations are thoroughly dry, using a little water, attach the year onto your circles, and if desired, paint a very small amount of water onto your year decorations by either using a new unused paintbrush, or using a piece of damp kitchen paper and dab on. Then sprinkle some of the edible glitter on top. Once dry, shake the excess glitter off onto a piece of paper and funnel back in to the glitter container.
- For the clock decorations, use the provided double-ended edible ink pen and draw on your clock face. Allow to dry.
- Preheat the oven to 175°C/350°F/Gas mark 4, and line two muffin trays with the star cupcake cases.
- Cream the butter, caster sugar and vanilla until light and fluffy.
- Lightly beat the eggs in a jug, then slowly add to the butter mixture beating quickly. If the mixture starts to curdle, stop beating immediately and add 2-3 tablespoons of flour to rebind, and repeat.
- Once all of the eggs have been incorporated, fold in the flour until just combined - don't overwork the mixture!
- Spoon the mixture into the cupcake cases until two-thirds full. I managed to get around 16/18 cupcakes. Remove any unfilled cupcake cases.
- Bake for 15-20 minutes, or until a skewer inserted comes out clean.
- Once baked, remove from the oven and allow to cool in the tray for a few minutes before transferring to a wire rack.
- Meanwhile, for the vanilla syrup, add the caster sugar and water to a small saucepan and heat until just boiling. Stir until all the sugar crystals have dissolved then remove from the heat. Allow to cool for a few minutes then add the vanilla extract.
- Using a pastry brush, brush the top of the cupcakes whilst still warm with the vanilla syrup.
- The vanilla syrup is completely optional, but amps up that wonderful vanilla flavour and will make your cupcakes so moist yet still light and fluffy too. I highly recommend brushing the tops with this syrup.
- Allow the cupcakes to cool completely.
Vanilla Cream Cheese Frosting
- Beat the cream cheese until smooth and creamy, then in another bowl, add the butter, vanilla extract and one-third of the icing sugar and beat until pale and fluffy, then repeat adding a little icing sugar on slow speed until no lumps remain.
- Finally, slowly add the cream cheese to the butter mixture on slow speed and mix until combined.
- If the frosting seems too runny to pipe, chill in the fridge until the correct consistency is achieved.
- Pipe the vanilla frosting onto the cupcakes using a round tip, or if preferred an open star tip.
- Immediately after pipping affix the decorations to the cupcakes, or sprinkle with edible glitter and push a sparkler through the frosting until is reaches the cupcake (the frosting will hold the sparkler in place).
You will receive this big cake decorating bundle above which includes all of the following products…
- 60 pack of PME Stars cupcake cases
- Fox Run Mini Number Cutouts
- Rainbow Dust double-ended edible ink food colouring pen
- 500g white sugarpaste
- Rainbow Dust edible glitter in silver
- Rainbow Dust edible glitter in gold
- Mini indoor sparklers in gold
- PME black paste food colouring
- Wilton Candy Melts in black
- Wilton Candy Melts in red
- Wilton Candy Melts in yellow
- Wilton Candy Melts in orange
- This giveaway is open to UK residents only.
- When entering, ensure to use a VALID email address in the email fields so I am able to contact you should you win. If using Facebook, again please ensure your Facebook primary email address is one I am able to contact you on.
- Ensure that the ‘leave a blog post comment’ email address matches the email address used for entering this giveaway so I am able to verify your comment.
- If you already follow Sweet 2 Eat Baking via email, Facebook, Twitter, Pinterest, etc. you can still enter, and the entries will count (entries will be checked validated).
Enter the giveaway:
This giveaway closes at midnight on 22nd December, and is a flash giveaway (running for a short period of time, which may give you more opportunity to win).
However, please note that due to Christmas, the Cake Decorating Store will be closing on 24th December at 11am, so please ensure that, if you win, you are able to send your address details onto me on or before the 23rd of December. Otherwise, you will not receive your prize until after the New Year has passed.
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Disclaimer: I was not compensated for this post, all opinions are my own. I generously received the above products from the Cake Decorating Store to inspire you to create your own New Years themed cupcakes.