To end your meal, serve your guests one of these delicious New Year’s cupcakes! They are as delicious as they are easy to make.
2019 was a very intense year to me, full of new experiences and also some happy milestones for my little online adventure.
The year that is agoing to end was also the year when I opened my blog (which in fact is about to celebrate its first birthday!). The year I launched my very first recipe , in which this little family has reached its frist ten thousand subscribers and where the disappointments have often made the small successes even more brilliant.
With this post my year ends, bright but also with a little bit of melancholy. I want to say goodbye to the year that goes by and offer you my best and most sincere wishes for happy days by sharing with you the recipe for these delicious New Year’s cupcakes in the hope that, if you will bake them as well, I will be able to keep you company on the table set for the last of the year. Think of this as my virtual hug!
You will need:
For the base of our New Year’s cupcakes
- 1 egg
- 100g of sugar
- 140g of gluten free all purpose flour
- 40g of vegetable oil
- 80ml of milk
- 8g of baking powder
- A tsp of vanilla extract
For the frosting
- 30g of cocoa powder
- 40g of sugar
- 30g of potato starch or cornstarch
- 125ml of milk
Start by preparing the base of the cupcakes. Shell the egg in a bowl and also pour the oil and milk. Stir until you get a smooth mixture.
Add the sifted flour together with the baking powder, then add the sugar and vanillin. Stir with a whisk until all lumps are removed.
Transfer the mixture to a muffin pan lined with muffin cups (you will get seven of them) and bake in a preheated oven at 180°C for about 20 minutes.
In the meantime, prepare the frosting. Mix the sugar, cocoa and potato starch. Bring the milk on the stove over medium heat and when it is hot pour all the powders. Stir constantly until the cream has thickened well. If you don’t get a thick consistency you can add potato starch if necessary, but only a teaspoon at a time. Transfer the cream to a container and cover with clingfilm. Wait until it is completely cold before proceeding.
Transfer the cream to a piping bag with the star nozzle and decorate the surface of your cupcakes, then complete with coarsely grated chocolate. For a golden and crunchy touch you can crumble some corn flakes . Finally, to make New Year’s cupcakes even more delicious, you can pour just a little melted chocolate just before serving them.
Bring to the table your delicious sweet treats marked with a golden and shiny decoration. I simply wrapped one of those golden bows that are used to decorate Christmas trees around a toothpick.