Whether you're looking for a dessert for a New Year's Eve party or just something to make your celebration at home special, these desserts are sure to impress. And if you don't have that much confidence in your baking skills, that's not a bad thing! Some of these recipes are no-bake desserts that can be prepared in no time. However, if you're looking for something a little more elaborate, we also have a few real showstoppers in the mix. So as you get ready for 2023, pop your champagne bottles and celebrate in a sweet way with these desserts! Here you will find delicious recipes for a dessert for New Year's Eve.
Preparing a simple dessert for New Year's Eve - champagne cupcakes
These delicious champagne cupcakes are the perfect New Year's Eve dessert to ring inthe new year in a delicious waya!
Ingredients (for 24 cupcakes):
For the cupcakes:
- 1 pack of baking mix
- 3 large egg whites
- 80 ml vegetable oil
- 300 ml sparkling wine
- 1 teaspoon bitter almond flavoring
For the icing:
- 120g butter, softened
- 500g powdered sugar
- 6 tablespoons sparkling wine
For the decorations:
- White or gold edible sprinkle decorations (e.g. white sugar pearls, etc.)
Preparation:
- Preheat the oven to 180°C and line the muffin tin.
- In an electric mixer, combine cake mix and champagne. Add oil, eggs and bitter almond flavoring. Beat on low speed for 30 seconds and then on medium speed for 1 to 2 minutes until well combined.
- Fill each muffin tin 2/3 full with the batter. Bake for 18-20 minutes until the top is lightly golden (do the chopstick test - if the chopstick is clean, the cupcakes are done).
- For the buttercream, beat the soft butter until light and fluffy.
- Add the icing sugar, 100g at a time, stirring in after each addition. Add the champagne and beat on medium speed until light and frothy, 2 minutes. If you want a stiffer frosting, add more powdered sugar. If you want a fluffy pour, add more champagne.
- Cover the cooled cupcakes with the buttercream and decorate with edible sprinkles.
Recipe for New Year's Eve dessert in a jar without baking
New Year's Eve is just around the corner and the year is going to end with a bang. Because these funny ice cream muffins in a glass arepacked with all the delightsthat you need at the end of the year. If you start eating right on January 1st, why not start eating right on December 29th or 30thprepare a dessert? This is clearly logical.
Ingredients (for 6 servings):
- 6 vanilla or chocolate muffins (store-bought or homemade)
- 1900 ml vanilla ice cream
- 150g milk chocolate chips
- 1 ½ tablespoons Coconut beer
- 6 chocolate truffles
- Various sweets (cotton candy, popcorn, chocolates, etc.)
Preparation:
- Top the muffins with a large scoop of ice cream. Place in the freezer.
- In a microwave-safe bowl, heat the chocolate chips and coconut oil in 30-second bursts, stirring in between, until smooth.
- Drizzle over ice cream on each muffin. Press some chocolate into the top. Place back in the freezer.
- Just before serving, place a tartlet in a champagne or ice cream sundae cup. Arrange the candies around the tarts.
- Place a sparkler on top. Light just before serving. Enjoy within 15 to 20 minutes to prevent the ice cream from melting.
Idea for a special New Year’s Eve dessert in a glass – delicious parfaits
This special oneRecipe actually speaks for itself: It's almost time to celebrate a new year and enjoy life! The coming year holds the potential for change, growth, renewal, new opportunities and new perspectives for each of us.
Ingredients (serves 4 in wine glasses):
- 150 g natural raspberry jam
- 200 g frozen raspberries, thawed
- 200 g whipped cream, cold
- 2 tablespoons sugar
- 4 tablespoons of raspberry liqueur
- 360 g sponge cake (pound cake, marble cake, etc.) cut into very small cubes
- 60 ml orange liqueur
- 4 cocktail cherries with stems, laid out on a paper towel to drain the liquid
- Edible silver confetti sprinkles for garnish
Preparation:
- In a small bowl, mix the raspberry jam with the thawed raspberries - stir gently with a fork and mash lightly until the whole raspberries have broken down a little but are still slightly chunky. Set aside.
- Make the whipped cream by placing the cold whipped cream in the bowl of a mixer fitted with a whisk attachment and beating on medium speed until slightly thickened. Then sprinkle in the sugar and continue beating. When the cream has already been whipped until stiff, stir in the raspberry liqueur and turn off the mixer. Place the whipped cream in a sealable bag, cut the corner of the bag to create a small/medium opening for piping, and place the bag on a plate and refrigerate for a moment.
- To assemble the parfaits, line up the glasses in front of you. Place about 90g of diced cake in the bottom of each glass. Next, drizzle the cake with about 1 ½ teaspoons of orange liqueur, as evenly as possible.
- Then pour about 3 heaping teaspoons of the raspberry mixture over the cake, pouring it over the center of the cake and letting it run down the sides.
- Pour about 3-4 tablespoons of whipped cream over the raspberry mixture, piping around the edges and toward the center of the glass. Then repeat the layers again, starting with the cake, then adding the orange liqueur, followed by the raspberry mixture and then the whipped cream.
- To garnish, place a cocktail cherry on top and sprinkle with some silver confetti sprinkles. Store the parfaits in the refrigerator until ready to serve, up to 4 hours in advance.
