Romantic rose cupcakes
- Jane Hornby
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Makes 12 deep cupcakes
Easy
Prep: 10 mins
Cook: 20 mins
A star rating of 4.8 out of 5.102 ratingsRate
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These decorative cupcakes make the perfect centrepiece for a wedding or christening, or a lovely gift
Easily doubled
Easily halved
Freezable (un-iced)
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
150ml pot natural yogurt
-
3 eggs
beaten
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1 tsp vanilla extract
-
175g golden caster sugar
-
140g self-raising flour
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1 tsp baking powder
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100g ground almond
-
175g unsalted butter
melted
For the white chocolate frosting
- 100g white chocolate
- 140g unsalted butter
- 140g icing sugar
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Nutrition: per serving (without frosting)
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kcal525
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fat32g
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saturates16g
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carbs57g
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sugars47g
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fibre1g
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protein6g
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salt0.36g
low
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Method
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step 1
Line a 12-hole muffin tin with paper cases and heat oven to 190C/fan 170C/gas 5. In a jug, mix the yogurt, eggs and vanilla extract. Put the dry ingredients, plus a pinch of salt, into a large bowl and make a well in the middle.
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step 2
Add the yogurty mix and melted butter, and quickly fold in with a spatula or metal spoon – don’t overwork it. Spoon into the cases (they will be quite full) and bake for 18-20 mins or until golden, risen and springy to the touch. Cool for a few mins, then lift the cakes onto a wire rack to cool completely. Keep in an airtight container for up to 3 days or freeze as soon as possible.
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step 3
White chocolate frosting: Melt the chocolate in the microwave on High for 1½ mins, stirring halfway. Leave to cool. Beat the butter and icing sugar in a large bowl until creamy. Beat in the chocolate. Cover and chill for up to one month.
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step 4
Up to 48 hrs before serving (or the day before if it’s really hot), bring the frosting back to room temperature, then spread over the cakes. Put the ribbon around the cakes now if you like, tying or glueing in place. Keep cool, out of direct sunlight.
RECIPE TIPS
MAKE IT A CAKE
If you want a cake to cut, make a batch of batter and bake in a lined, deep 20cm round cake tin at 190C/fan 170C/gas 5 for 40-45 mins. Serve on a pretty cake plate, topped with frosting and roses. The roses can be made up to a month ahead and coloured to match the wedding theme. Keep in a cool place away from moisture and light.
ALLERGIC TO NUTS?
If you would rather not cook with nuts, swap the ground almonds for 100g more plain flour. The end result will still taste great, but won’t keep or freeze quite as well.
JANE SAYS
'Having been the one 'doing the cake' many times, I know that making a sponge and having to ice it in the two days before a wedding only adds to the pressure! Once frosted, these cakes will keep happily in a cool place for up to 48 hours, and they freeze perfectly. As long as they're eaten within three days of baking or defrosting, you'll be fine.'
Recipe from Good Food magazine, June 2007
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A star rating of 4.8 out of 5.102 ratings
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