New Years Eve Cupcakes have never looked more delicious and festive. Make these cupcakes for your next New Years Party and add some flair to your dessert table.
When we celebrate New Years, we love celebrating in Tonga. They’re right on the International Dateline so they’re the first ones to count down and celebrate the new year. I wanted to make something that would be a fun New Year’s Eve dessert so I made these New Years Eve Cupcakes.
Supplies and Ingredients for your New Year Cupcakes
- A dozen of your favorite cupcakes (cooked and cooled)
- Rolling Pin
- Piping Bag
- Star Tip Ateco #9
- Round Biscuit Cutter
- White Fondant
- Black Gel Food Coloring
- Edible Marker
- Silver Dragees
Begin by cutting your rolled fondant into circles. Use a biscuit cutter to cut a circle just smaller than your cupcake top.
Use your edible marker to draw your roman numerals on the 3, 6, 9, and 12 areas and then place silver dragees in between. I used two dragees in-between each roman numeral.
How to make Grey Buttercream
To make grey buttercream you need to start with a standard American buttercream recipe. Mix your room temperature butter until it’s nice and fluffy and then add your sifted icing sugar. You want to sift your powdered sugar to avoid lumps in your buttercream. Add a splash of milk to loosen up the buttercream and then add about 1/2 teaspoon of black gel food coloring to get your perfect grey buttercream.
The longer your icing sits, the darker it becomes so just keep that in mind when you’re adding in your black gel food coloring.
Put your grey buttercream in a piping bag fitted with a star tip, Ateco #9 is perfect to get a good rosette.
I like to place my piping bag in a cup, fold over the top onto the rim and then add my frosting so that I avoid getting the top of the piping bag dirty.
Place your clock toppers on your New Years Eve Cupcakes and serve. I’ve said before that I don’t like the taste of pure fondant so this decoration is a perfect size for people just to lift off and set it aside.
New Years Eve Cupcakes – Easy and Adorable
- 12 of your favorite chocolate cupcakes
- 1 stick butter softened
- 2 cups icing sugar
- 2-3 tbsp milk
- Black gel food coloring
- 4-5 oz. White Fondant
- Black Edible Marker
- Silver Dragees
- Cool your cupcakes on a wire rack. In a medium sized bowl, beat butter, icing sugar and milk using an electric mixer. Beat on medium and gradually increase to high.
- Once the ingredients start combining, add a small amount of black gel food coloring. Continue beating until completely tinted.
- Scoop your buttercream into a frosting bag and frost each cupcake.
- Roll out your white fondant so that it’s about ¼ of an inch thick. With a small, circular cookie cutter (about 1 ½ inches in size), cut out 12 fondant circles.
- Start decorating your fondant clock: add silver sprinkles where the 12, 3, 6, and 9 should be. Draw out two lines in between each silver sprinkle with your food black marker. Use decorating frosting to draw out the clock’s “hands.”
- Place one fondant clock on each cupcake and serve.
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