Count down to the new year with twelve cupcakes, each with a designated hour, arranged to suggest a clock. The hands of the clock are made from a clip-art design easily copied onto paper and cut out (see page 340). This clock has a timeless look thanks to the Roman numerals, but you can alter the style of the numbers as you please. You may also want to try your hand at piping a different letter of “Happy New Year” on another dozen cupcakes (or simply frost and serve alongside); in this case, you will need to make a full batch of buttercream.

　　

Ingredients

makes 12

　　12 cupcakes, such as Yellow Buttermilk (page 26) or One-Bowl Chocolate (page 152)

　　1/2 recipe Swiss Meringue Buttercream (page 304)

　　2 ounces bittersweet chocolate, melted and cooled (see page 323)

　　

Step 1

Using an offset spatula, spread a generous layer of buttercream over each cupcake, then smooth around the edge and flatten the tops.

　　

Step 2

Place melted bittersweet chocolate in a paper cornet (see page 298), and pipe a different Roman numeral on each cupcake. (You may want to practice piping the numbers on a piece of parchment paper before decorating the cupcakes. Return the chocolate to the cornet when you are finished.) Refrigerate 30 minutes to allow frosting and chocolate to set. Cupcakes can be refrigerated up to 3 days in airtight containers; bring to room temperature before serving.

　　

Step 3

To serve, arrange cupcakes on a large tray or platter (lined with parchment or other paper, as desired) to resemble a clock, and place clip-art paper hands in the center.

　　Martha Stewart's Cupcakes