Romantic rose cupcakes

Romantic rose cupcakes

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(85 ratings)

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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

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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

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Comments

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debbiejo's picture
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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.....

beccachoules's picture
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I made these for a friend's birthday, but instead of putting sugar flowers on top i put half a strawberry (with the stalk & leaves still attached) instead. The fruit went really well with the white chocolate icing.

I'd never made cakes this way before, and was a little dubious about the method and the appearance of the mixture in the bowl (quite runny!) but decided to bake them anyway and hope for the best! I needn't have worried, they were a complete success and all my friends said they were delicious and looked really pretty, too. The sponge was so light, which is what you want when you have rich buttercream icing.

I used the same recipe again for Valentine's day, but made chocolate sponge by replacing some of the flour with cocoa powder, and using milk instead of white chocolate in the icing. The boyfriend was very pleased!

I shall be baking these again very soon, this time for easter with mini eggs on top!

mitashrestha's picture
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Great recipe, everyone loved it. Made it in a tin as I didn't have any cupcake holders. Very easy to make. The chocolate icing didn't turn out so good unfortunately. I think next time I will use a cream cheese icing instead.

elsacraig's picture
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Wow these are delicious, out of this world. I followed the recipe exactly. I am 47 and I have never baked since I was 16 and I couldn't believe how easy this recipe is to produce such beautiful cakes. Everyone loves them and yes they are high on calories but there are never enough left for you to have more than one!

rosie_b's picture
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I love this cupcake recipe! I have tried quite a few other cupcake recipes and none match up to this lovely moist little cake. It never fails, simple to make no need to whisk etc..............Love it!!! I also love the butter cream topping, I always pipe it for a more effective look the amount of chocolate in it is just right and it holds its shape so nicely. I have baked this recipe many times, a little expensive with the ground almonds but lovely for a special occasion. I have been asked for this recipe many times.
Thank you good food team for all the lovely recipes. I always feel comfortable trying your recipes knowing that they are tried and tested!
Rosie

Frantic Flapjack's picture
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I doubled the recipe and ended up with 36! I would recommend not filling too much if you want to ice them as some of mine came over the top of the cases. Also the ones on the top shelf cooked much better and stayed in shape while the ones on the lower shelves spilled over the top - no idea why that would be?! Also the batter is extremely sweet. I made them for a 50th birthday and piped buttercream on.

abbystar1's picture
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Made these cakes as a 'trial' cake for my daughters christening, and they won!! So simple to make and they taste lovely. I froze them in batches ready for the day and I must admit they tasted even better after they had been frozen!! Lovely and moist.

misskx's picture
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I made these as a surprise for my boyfriend on Valentines Day. He LOVED them. They are lovely and light and the icing is not sickly sweet like other recipes you find.

annag11's picture
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Once again top trumps.....fab recipe my third time making them this evening, what a doddle.....didn't use the icing as recommended instead used Anum's (reviewer on this page) cream cheese topping...scrummy. Not many left on the plate. Have made in smaller cases, not as moist but still very tasty. Winner all the time ;0)

smileyme's picture
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OMG!!!!!!!! These look amazing!!!!!!!!!! Deffo gonna try them!!!!!!!!!!! yummy yummy in my tummy!!!!!!!

bandapibworth's picture
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Love this recipe so much I made them for my wedding day... everyone wanted the recipe and said how good they were, I have also made them for my Grandaughters Birthday with pink icing and chocolate fudge icing, very nice.

bandapibworth's picture
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Love this recipe so much I made them for my wedding day... everyone wanted the recipe and said how good they were, I have also made them for my Grandaughters Birthday with pink icing and chocolate fudge icing, very nice.

kat_atherton's picture

these were sooo tasty - the white chocolate frosting is a surprisingly fabulous taste and the yoghurt in the mix i think makes the cake more moist! I gave them to my friends and they thought they were shop-bought!

hudcrauf's picture
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I made these fairycakes for my son's birthday part and everyone commented that this was the nicest spongecake they had ever tasted. The white choc topping was gorgeous too. They should be made for EVERY occasion and add your own decorations

georgeb74's picture
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Hi Sue - just read your comment! this just means that the buttercream will keep in the fridge for up to one month if you don't use it all in one go i've kept some left over in the fridge and it still tasted divine about 3 weeks later.

sueqing's picture

the 3rd instruction... which means we need to make the white chocolate frosting a month ahead before slapping it onto the cupcakes?

georgeb74's picture
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Amazing! I made for my best friend's hen weekend and they went down so well that I've been asked to make 100 for her wedding day!! I've also got to make 20 for another hen weekend, so i'm going to be busy! Instead of spreading the buttercream on, I used a large piping nozzle to make swirls of buttercream and topped each with a rice paper photo of the bride to be!

dory61's picture
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Amazingly easy to turn out, never had a 'bad batch' and they go down a storm with everyone!

camrob79's picture

I did this in a form of a cake without the icing to reduce the calorie intake. It came out very good and was asked for the recipe as well. Very easy to do as well!

janiex's picture
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Made these for a Christening, they look and tasted amazing, so simple to make, I bought some sugar roses off the internet for the top, will certainly make these again

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