Romantic rose cupcakes

Romantic rose cupcakes

These decorative cupcakes make the perfect centrepiece for a wedding or christening, or a lovely gift

Difficulty and servings

Easy

Makes 12 deep cupcakes

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 20 mins

Freezable

Without icing

Method

  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.
  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.
  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.
  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.
Try

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.'

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.

Per serving (without frosting)

525 kcalories, protein 6g, carbohydrate 57g, fat 32 g, saturated fat 16g, fibre 1g, sugar 47g, salt 0.36 g

Recipe from Good Food magazine, June 2007.

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Latest comments and suggestions

Results 1-20

  • Binder photo Jessica Open

    08 November 2007

    Jessica Open commented on this recipe

    This reciepe was very easy and tastes fantastic. The roses are alittle fiddly but worth it and the icing is to die for.

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  • Binder photo rosiesscram

    22 November 2007

    rosiesscram rated and commented on this recipe

    5 stars

    I made this recepie with my children and we thoroughly enjoyed them. They are a very generous size and utterly delicious!!!

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  • Binder photo net curtains

    09 December 2007

    net curtains commented on this recipe

    these cakes are very good but i changed some of it when i made them, i was making them for my children at halloween so i made orange icing and instead of roses i put black spiders on, but other wise they are really good!!!!

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  • Binder photo chefperson

    13 December 2007

    chefperson commented on this recipe

    is the icing suitable for piping out? or do i need to add more sugar so it will be more stiff or something?

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  • Binder photo Julie S

    29 January 2008

    Julie S commented on this recipe

    This is one of the best cupcake recipes around. The cakes keep better than most and the icing is so worth the calories!!!

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  • Binder photo Julie S

    29 January 2008

    Julie S rated this recipe

    5 stars

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  • Binder photo polly_pod

    20 February 2008

    polly_pod commented on this recipe

    is it really that many calories per cup cake??? i'm amazed!! still going to have them though :o)

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  • Binder photo Glenys

    21 February 2008

    Glenys rated and commented on this recipe

    5 stars

    As a first attempt at cup cakes - these were fab. Really delicious and a bit hit with the grown ups.

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  • Binder photo My Recipes

    09 April 2008

    My Recipes rated and commented on this recipe

    5 stars

    These are fabulous. Sometimes we just top with melted white chocolate, sometimes we add white chocolate chips to the batter. Adults and kids love them.

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  • Binder photo k122y

    26 May 2008

    k122y rated and commented on this recipe

    5 stars

    You have to chill the icing and bring it back to room temperature before using. This helps is to set and means you don't need to add any more icing sugar. These cakes are so cute!

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  • Binder photo lois

    30 May 2008

    lois commented on this recipe

    excellent cake for gluten free cupcakes. Just swop the ordinary flour for gluten free flour and double the baking powder. This gets a good balance between the heaviness you can get with all almond flour cakes and the powdery mouth feel of the gluten free flour cakes (made solely with gluten free four cakes can be quite repellent - I actually gave the birds my gluten free banana cake and I normally find banana cake hard to resist) I am testing recipes as I am running a large family party (about fifty people) and my neice has coeliac disease. I want the entire party to be gluten free and I want those who dont think of such things not to notice that it is a 'diet' party.

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  • Binder photo Robyn

    24 June 2008

    Robyn rated and commented on this recipe

    5 stars

    Brilliant cupcakes, everyone who has tried them has said they are delicious. The frosting has had mixed (but all good) reviews- ranging from ammmaaaazing to good. I don't think I'll be making normal sponge cakes ever again, as this is so easy and comes out so moist. :-D hurrah!

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  • Binder photo LuluFaye

    26 June 2008

    LuluFaye rated and commented on this recipe

    4 stars

    Very easy cupcakes made muffin style. They went down a treat! Personally I'd reduce the sugar a bit, but thats just because my tooth is not as sweet as it used to be, but delicious nonetheless, and I think they would be beautiful with the grated rind of a lemon or two in, and a little juice, which for me, would cut through the richness and give a nice tang. Would make again.

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  • Binder photo Bev

    09 July 2008

    Bev rated and commented on this recipe

    5 stars

    these are gorgeous!!!!! this is the nicest sponge i have tasted and the icing was yummy. will definately make again coz they dont last long..

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  • Binder photo CherryCupcake

    30 August 2008

    CherryCupcake rated and commented on this recipe

    4 stars

    hmmmm....these cupcakes looked gorgeous but they are very heavy and far too buttery. The icing was lovely but the sponge was just heavy and wet.

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  • Binder photo Robyn

    02 September 2008

    Robyn commented on this recipe

    If only i could rate again *****- i've made a couple of times now and they are just brilliant! No fail, no fuss and easy. Yum!! I would suggest putting in muffin cases rather than cupcake cases as these look a lot better when iced and are obv less likely to spill over!

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  • Binder photo Bean

    19 October 2008

    Bean rated and commented on this recipe

    5 stars

    Excellent. Really easy to make. I swapped the white chocolate for a mixture of dark and milk, they were delicious, everyone loved them and I have been asked the for the recipe several times.

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  • Binder photo mich_mkp

    27 January 2009

    mich_mkp rated and commented on this recipe

    5 stars

    Love these! Made them for a friend's 30th birthday present last year, and again later in the year. This is definitely one I'd use again and again. Maybe one day I'll get to do them if I get married...

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  • Binder photo Emma

    10 February 2009

    Emma rated and commented on this recipe

    3 stars

    These cakes are really easy to make; you don't need to cream together butter and sugar (which is a job I hate doing even with an electric whisk!), and because the batter is quite wet it is easy to spoon/pour into the cake cases without wasting any (unfortunately for my kids who would have liked to lick the bowl clean). However the finished cakes are a little on the heavy side(as cherrycupcake commented) - not light and fluffy . I didn't find them too buttery though in fact the flavour is very nice and the almonds really add to this. The texture of the icing is nice, but I personally found it slightly too sweet and would have preferred a normal butter icing recipe (with salted butter), without the chocolate which surprised me because I had been looking forward to it! I would make them again, because the flavour is good and they're a great size!

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  • Binder photo Anum

    28 February 2009

    Anum commented on this recipe

    These cupcakes are amazing! Instead of the icing on this recipe I tried a cream cheese topping: xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx You will need 200g cream cheese, softened 140g icing sugar, sieved 1.25 tsp lemon juice 3/4 tsp vanilla extract Slowly beat the cream cheese and icing sugar in a large bowl with an electric whisk until creamy and soft. Add the lemon juice and vanilla and beat briskly until combined. xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx These taste amazing! I'll def. make them again..

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Difficulty and servings

Easy

Makes 12 deep cupcakes

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 20 mins

Freezable

Without icing

Impressive and simple

Ingredients

FOR THE WHITE CHOCOLATE FROSTING

  • 100g white chocolate
  • 140g unsalted butter
  • 140g icing sugar
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Per serving (without frosting)

525 kcalories, protein 6g, carbohydrate 57g, fat 32 g, saturated fat 16g, fibre 1g, sugar 47g, salt 0.36 g

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