Romantic rose cupcakes

Romantic rose cupcakes

  • 1
  • 2
  • 3
  • 4
  • 5
(85 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 10 mins Cook: 20 mins

Skill level

Easy

Servings

Makes 12 deep cupcakes

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

Nutrition and extra info

Additional info

  • Without icing
  • Easily doubled / halved
  • Vegetarian
Nutrition info

Nutrition per serving (without frosting)

kcalories
525
protein
6g
carbs
57g
fat
32g
saturates
16g
fibre
1g
sugar
47g
salt
0.36g

Ingredients

  • 150ml pot natural yogurt
  • 3 eggs, beaten
  • 1 tsp vanilla extract
  • 175g golden caster sugar
  • 140g self-raising flour
  • 1 tsp baking powder
  • 100g ground almonds
  • 175g unsalted butter, melted

For the white chocolate frosting

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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.

Recipe from Good Food magazine, June 2007

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
mspollo's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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

rowena911's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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!

jhamilton's picture
  • 1
  • 2
  • 3
  • 4
  • 5

These are fab - really easy to do especially if you want to double the quantity. Didn't use the almonds as I don't like nuts but they were still really moist. ALso used butter icing as I find this easier to pipe. A real winner for Bake Sales!

debbiejo's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Wow, am making my third batch of these now - so easy! Yes they are high in calories but there is no beating of butter & sugar which is a real pain for me usually so I love this recipe. These are so simple! I used soft brown sugar instead of the the golden caster sugar which made them taste a little less sweet. I've made the chocolate ones too which are delicious also! I haven't made the icing yet, I keep eating the cakes though so there may not be any left to ice.....

Pages

Questions

Tips