Victoria Threader’s New Year cupcakes Recipe

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15 min


20 min

Nutrition per portion

Calories Array kCal 0%
Fat Arrayg 0%
  -  Saturates Arrayg 0%

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


  • To make this cupcake recipe, preheat the oven to 180/160oC for a fan oven. Line the tray with your cupcake cases.

  • 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.

  • Place two thirds of the mixture into the cases and rest 1 truffle in the centre of each case.

  • Top up the cases with the rest of the mixture Bake for 18-20 minute.

  • 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.

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Top Tip

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.'