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New Year’s Eve Clock Cupcakes


Ingredients

Scale

For the cupcakes

  • 200g self-raising flour
  • 4 tbsp cocoa powder
  • 1 tsp baking powder
  • 150g caster sugar
  • 3 eggs, beaten
  • 150ml sunflower oil
  • 150ml low fat milk
  • 2 tbsp golden syrup

 

For the buttercream and decorations

  • 80g Truly Grass Fed salted butter, at room temperature
  • 250g Icing sugar
  • a couple of drops of vanilla extract
  • 1 pack Oreo cookies
  • black tube of writing icing
  • confetti sprinkles, optional

Instructions

  1. Line a 2 x 12 hole muffin tray with baking cases
  2. Pre-heat the oven to 180c/350f.
  3. Sieve the flour, cocoa powder, baking powder and sugar together into a large bowl. Whisk together the eggs, sunflower oil, milk and golden syrup.
  4. Make a well in the centre of the dry ingredients, pour in the wet ingredients and whisk gently to combine.
  5. Pour even amounts into the baking cases and bake for 25-30 mins until risen and cooked in the centre.
  6. Allow to cool in the tin for 20 minutes then remove from the tin and place onto a wire cooling rack.

 

For the buttercream and assembly

  1. In a bowl soften the butter with an electric whisk, beat in the icing sugar until creamy, add the vanilla and mix through.
  2. Split the Oreo cookies, onto the cream filling, pipe a clock face showing midnight.
  3. Pipe or spoon the buttercream onto the top of each cupcake, top with an Oreo clock and decorate with some confetti sprinkles, if using.