New Year’s cupcakes

  • 125 g sugar
  • 125 g unsalted butter, softened
  • 125 g flour
  • 1 tsp baking powder
  • 2 eggs
  • 2 tbsp milk

Heat the oven to 180C and line a 12-hole deep muffin tin with cases. Beat together all of the cake ingredients for a couple of minutes until you have a smooth batter. Divide between the muffin cases and bake for about 15 minutes, until risen and golden brown. Remove from the oven and cool on a rack.


Sugar icing

  • 250g icing sugar, sifted
  • food colouring

To make the icing, mix the icing sugar with 1-2 tbsp of hot water (add 1 first and then add the other if it’s needed) to make a smooth spreadable paste. Mix in food colouring as wanted. Slice off any peaks from the top of the cupcakes, to give a flattish surface, and then spoon over the icing. Leave for a couple of minutes and then decorate. Leave to set completely.

Buttercream icing

  • 230 g confectioner’s sugar
  • 75 g butter
  • 1 teaspoon vanilla extract
  • 1 to 2 tablespoons whipping cream
  • food colouring

Mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes. Add food colouring as wanted. Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency. Add food colouring as wanted.

For decorations you can use whatever you find, sparkling dust, pearls, stickers glued on a toothpick or cocktail decorations. Be creative and have fun. Use sugar paste, candies, marshmallows and sparkles. And if you do not have the time to bake, buy one or two boxes of cupcake/muffin mix and follow the instructions.



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