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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apstan222's picture
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Very good cupcake recipe, very moist. Found it just a little buttery for my liking, so will reduce the amount ever-so-slightly to see if that works. Otherwise hubby said he loves them and that I "nailed it" - so that's great!

I did a third of the ingredients as I only had one egg, and it made 8 generous cupcakes (medium cases). I used plain chocolate instead of white for the icing and made chocolate frosting.

I think these might even taste better the next day - will see!

lilylee77's picture

Err, did no one have problems with the icing? I'm sure the measurments are wrong - shouldn't there be double the icing sugar to the butter? I followed the amounts shown and ended up with a sloppy mess, far too buttery. Had to add loads more icing sugar to even it out. End results were great though - cake lovely and moist. Just surprised no one else has commented on the icing!

annabarker's picture
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These are amazing, my Mum made them for my sister's wedding, they looked and tasted fantastic. Best cupcakes ever!

ihussain's picture
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Made it today and it was divine, my favourite cupcake recipe to date. Yum :-)

sio2401's picture

Yummy cakes!! dead easy to make....Very sweet! icing a bit too much for me and i have a really sweet tooth!!
simple buttercream or icing would mean i could eat more!

mandi1165's picture

Made these this week with gluten free SR flour and 2 tsp baking powder and they were absolutely gorgeous. Have just finsihed off the last one with a cup of coffee three days after making them and it was still beautifully moist. Making another batch to take to my friend at the weekend who is coeliac.

lilalou's picture
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A delicious cupcake truly light, delicate and not at all dry this combined with being a real treat to the eye. It’s great defiantly a six star recipe and one I am going to use for my family and friends special occasions in the future.

helenlj's picture
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Made this recipe as a big cake for a friend's birthday; it was delicious, and really moist. The cake kept brilliantly for two days before I iced it, and it went down a storm - the icing was particularly popular! Would definitely make again, and looking forward to trying the cupcake version...

lucy-deeming's picture
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I made these cupcakes for my engagement party, i did a mixture of white chocolate frosting and chocolate frosting. They disappeared very quickly. I love this recipe. The cupcakes are so moist and spongey. The whole thing is fairly easy to make. I'm pretty sure this is going to be my regular cupcake recipe.
For my photos and full review see my food blog: p://lucyeatingthedream.blogspot.com/2010/06/vanilla-cupcakes-with-chocolate.html

mmmabel's picture
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This recipe is fabulous, I have made these cakes so many times and everyone loves them. I made 5 dozen two weeks ago for a barbeque treble birthday celebration and put them all on a cup cake stand with a large celebration cake on top! I don't use the icing though as I find it a little sickly, I just use a simple butter icing. I also make them nut free by substituting more flour instead as suggested and equally as good.

nguttridge's picture
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Absolutely delicious, cake was light and fluffy (even three days later!) and icing really lovely. I made half of the icing with white choc and half with milk, as i'm not keen on white, and both were yummy. apart from that followed the recipe to the letter, and will be making again when we've run out of cakes :)

teemar's picture
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This is a really gorgeous recipe. Everyone who bites into these cupcakes say how moist and flavoursome they are, I think this is down to the almonds and natural yoghurt. Have done these many times and each batch is flawless. For my last batch I added a touch of pink food colouring to the icing- they looked very cute :) Might try them with a slightly different topping next time though, always good to experiment!

rockcakeswales's picture
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stunning cakes

bethocallaghan's picture
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Easy to make, taste great. Will defo make again.

sodeindea's picture

this is the first recipe I've tried from this site and I must say - yummmmmmmmm!!!!!!!!!!!!!!! Best cake I have ever had! I made a few and took them into work and they went down very well. I didn't do the roses though, I just sprinked some milk chocolate shavings and mini smarties on them. The calories are so worth it - just means I have to work harder at the gym :(

chustvedt's picture
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I love these... sooo easy to make and sooo tasty! Made them for my wedding and they were extremely popular!

annie0176's picture
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Gorgeous in every way. Really easy to make. I always use standard cake cases rather than the big muffin cases, and it makes 20 cakes. At Easter I put Cadburys mini eggs on top instead of the roses and they were highly praised by all who guzzled them!

zafiragirl's picture
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Such an easy, failsafe recipe to make, with delicious results.

I discovered (by accident, when I melted the butter in the microwave and then forgot to add it... :)), that the recipe still works (and is maybe even a little better) with NO butter in it at all!

Just think of all the calories I've just saved you! Very nearly makes them health-food cakes ;)

I'd also agree with the poster who suggested using muffin cases - you get 12 generous muffin size cakes from the quantities given.

My favourite sponge recipe!

flame_13's picture
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These were fab - so soft and look lovely. Went down a treat at a friends 90th birthday!

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