Romantic rose cupcakes

Romantic rose cupcakes

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(87 ratings)

Prep: 10 mins Cook: 20 mins


Makes 12 deep cupcakes

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

Nutrition and extra info

  • Without icing
  • Easily doubled / halved
  • Vegetarian

Nutrition: per serving (without frosting)

  • kcal525
  • fat32g
  • saturates16g
  • carbs57g
  • sugars47g
  • fibre1g
  • protein6g
  • salt0.36g
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  • 150ml pot natural yogurt
  • 3 egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1 tsp vanilla extract
  • 175g golden caster sugar
  • 140g self-raising flour
  • 1 tsp baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 100g ground almond
  • 175g unsalted butter, melted

For the white chocolate frosting

  • 100g white chocolate
  • 140g unsalted butter
  • 140g icing sugar


  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.

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Comments (120)

cocojo's picture

Easy and delicious!

pinkydooo's picture

I think it is a lovely idea.
Where did you get the recipe? or where you just experimenting in the kitchen?

The roses are really pretty.

And every bit is so easy!
I love them.

mspollo's picture

I substituted the almonds for desiccated coconut and kept the icing simple by just melting white chocolate for the topping. It was lovely.

harrisonka's picture

I made these for a cake club at work and they went down a storm, they freese very well and last for about three or four days.
very easy to make and delicious!

emmanancy's picture

These cupcakes are amazing! I made them for a 25th wedding anniversary & they went down a treat. The icing is to die for, I have used it as a replacement for regular buttercream in a Victoria sponge which made it super luxurious & yummy!

leemccourt's picture

lovely recipe, but can I ask what ever happened to making buns? when did they become cupcakes? seems rather silly to me or am I just old fashioned? I remember making buns with my gran as a little boy and I will always call them buns.
but what ever you call them they still tasted good.

totallytennis's picture

This recipe is nothing short of amazing!!!
I have been searching for a good Fairy cake recipe for ages and now at last I have one. The sponge is beautifully moist and you can,t really taste the almonds so don't let that put you off if you don't like almonds. I used a basic butter cream icing and yuuuummmmmmyyyy!! I will always use this recipe now.

totallytennis's picture

This recipe is nothing short of amazing!!!
I have been searching for a good Fairy cake recipe for ages and now at last I have one. The sponge is beautifully moist and you can,t really taste the almonds so don't let that put you off if you don't like almonds. I used a basic butter cream icing and yuuuummmmmmyyyy!! I will always use this recipe now.

cupcakegodess's picture

I'm obsessed with cupcakes and dese look great!!! Going to try dem, deffo! Jessicaxx

jqj07e's picture

tasted delious,o.k a little heavy so i;ll reduce the butter by a fraction,but easy to make,topping was tasty too ,just as well i;m baking a hundred of them-me mums surprise 70th party.

sunnyowo's picture

I made this cakes for my kids and cousins and they loved it. Will be making them soon and will try the cream cheese topping as suggested by Anum.

shoony's picture

made these cupcakes for a charity weekend at my local golf club
they went down a storm
everyone commented on how nice they tasted made the topping with chocolate buttercream topped with fresh raspberries
will make them again :)

tc1980's picture

Very easy to make, with delicious results. I was particularly pleased with the cakes being moist and light! Very nice indeed.

rowena911's picture

Beautiful moist cupcakes which are extremely easy to make. These are a firm favourite in our house. I generally use a buttercream icing with vanilla piped on the cakes and decorations used accordingly to the occasion.

goosegirl123's picture

I made these for a social in the village and they went down a storm. I was asked for the recipe . Not a recipe I'd make too often due to the calorie count but delicious non the less. I made a full sized cake rather than the cupcakes and will experiment with the icing next time I think.

l1ttlejaz's picture

This has to be my favourite cake recipe, the tastiest and easiest of cake recipes, if you have not tried it you really must.

I use this basic cake recipe very often although with different variations, different toppings, or add cocoa powder and have even added chocolate chips to the mixture.

mhalpin1's picture

I am going to enshrine this recipe! Made the cupcakes for my daughters 21st birthday - they were divine! Such a simple recipe and great fun making the roses. This was a beautiful centerpiece and better than any birthday cake I've made. So grateful to you Jane for this recipe. Thank you.

johnrachel's picture

This makes wonderful cupcakes andI'd like to use this recipe for my nieces wedding cake. Can you tell me what the quantites would be for 30cm ,23cm and 15cm tins. Many thanks.

1bonny's picture

Absolutely gorgeous, I've made them twice, first time Ididn't have the almonds so I put dried cocunut in instead, delicious either way.

inverdon's picture

Great cupcakes, didn't last a day...all gone too quickly.
The icing was delicious too, although we prefer less on the cucakes, and I had enough left over to top off a bundt cake.
No roses for us, just more grated chocolate ontop. Wonderful!


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