Victoria Threader's New Year cupcakes

(6 ratings)

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Victoria Threader's New Year cupcakes
Victoria Threader's New Year cupcakes
  • Makes: 12

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Mid-price

goodtoknow user Victoria Threader has been busy in the kitchen again making these amazing New Year cupcakes - filled with delicious champagne truffles. The perfect addition to any New Year celebration – these cupcakes look really impressive on the table, and they taste great.


  • 125g of self raising flour
  • 25g of cornflour
  • 150g of butter
  • 150g of caster sugar
  • 3 eggs
  • 1 teaspoon of good quality vanilla extract
  • 2 tablespoons of milk
  • 12 Champagne truffles of your choice, I used dark chocolate truffles
For the topping:
  • 150g of black shop bought fondant icing
Vanilla buttercream:
  • 60g of unsalted butter at room temperature
  • 375g of icing sugar sifted
  • 120 ml of milk
  • ½ teaspoon of vanilla extract
  • 12 black or gold muffin cases

Victoria says: 'Be sure to eat one while it’s warm (not too hot though) as the truffle oozes out of the centre when you bite into it, leave the rest to cool.'


  1. To make this cupcake recipe, preheat the oven to 180/160oC for a fan oven. Line the tray with your cupcake cases.
  2. Cream the butter , sugar , vanilla extract and milk until light and fluffy. Add one egg with a third of the flour. Beat until just mixed and repeat until all the eggs and flour are incorporated.
  3. Place two thirds of the mixture into the cases and rest 1 truffle in the centre of each case.
  4. Top up the cases with the rest of the mixture Bake for 18-20 minute.
  5. Decorate by cutting 6 circles of the black icing the same size as the cake and placing on top of 6 of the cakes, then stick the topper to the black icing and smooth down. Decorate the other 6 with the vanilla buttercream.
Victoria says: 'The cocktail decoration, champagne bottle and glasses were bought in a local celebration shop and I got the toppers from here.'

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