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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jo_bo_83's picture
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Made this for my nephew's christening but sprinkled caramel curls on top instead of the roses. everyone seemed to love them

hafiza_2010's picture

it say's romantic rose "cupcakes" why do we have to line a muffin tin??(i only have a cupcake tin)
thanks

belindabeebop's picture
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This is sooooo yummy and easy to do on your own or with the children!! love it!

yippie's picture
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These cakes are fantastic - i'm a complete novice when it comes to baking but i found these so easy to make and they were stunning! Made them the first time for my sisters birthday and everybody come back for seconds. Have tried the frosting both with white choc and milk and it's delicious both ways!

lauracatherinehill's picture
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baked for a birthday and they went down a TREAT. the icing is lovely

ellenscott's picture

I really loved these! Given the comments and the fact that many people thought they were heavy, I made them in bun cases and the mixture gave me a dozen and a half. Lovely simple receipe that turned out perfectly. I put two flowers on each and they looked so pretty. Will definately make again and again and again!!!

vickpole's picture
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Easy as pie, very light, moist and tasty and that was without any icing! 10 out of 10 and baking is not my strongest skill!

crazyhorse's picture

These are fabulous and really easy to make! I changed them slightly as not a fan of almond flavour... used 100g plain flour instead of ground almonds and added grated rind of lemon plus some juice. Also I didn't have time to faff about making icing roses so just used some sugar flowers and pink sparkly bits from waitrose...they looked just as nice. Will try making again using milk chocolate buttercream and perhaps grated orange and juice in batter-delicious!

emilyplatts's picture
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I love these cupcakes and so does everyone who has tried them! The texture is perfect - moist and very light. The yoghurt makes them taste very creamy. Brilliant recipe!

sajona's picture
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Have made these many times and they always disappear very rapidly! Really delicious - and yes they are on the moist, slightly heavy side - but that makes them more like american style cupcakes and not like British fairy cakes :)

joolesajulie's picture

This recipe is an absolute winner! I made 150 cupcakes in gold cases for my wedding-they looked fantastic and all were eaten with great praise. After making such a quantity, I said I'd not want to make them again....but they are now a signature dish and are often repeated for celebrations!.........needless to say the wedding dress has shrunk in hte wardrobe!

cwardingham's picture
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These cakes were a massive hit at my shared lunch at work!! they are lovely and moist and the icing is gorgeous! don't fill the cake cases too much like I did though, i had to cut round the edges for some as they overflowed!!

dorisdoodah's picture

I made a batch of 20 of these for the school fair a while ago and now have to make batches of 50 as they sell so quick! I think I have made a rod for my own back by making this great recipe! The summer fair comes round again soon and also my daughters Brownie pack are expecting some for their coffee morning. I am not a good cake maker but these are relatively easy and the roses make them look spectacular ( although mine never look like the one's in the photo! ).

lacuna's picture
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Amazing!

emersands's picture
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Fab cupcakes. They really are superb.
Just wondering, ido you think they could be 'tweaked' to be a little less fattening? Anyway, the recipe is fantasic. Another winner.Thanks GF.

kirstymca's picture

Fab recipe - I made about 100 of these for a Christening last year and they were very well received! Simple, foolproof recipe(although I did start making the roses a fortnight in advance..), and the cakes last for a few days as they're nice & moist.
Just be careful when melting white choc as one of my batches seized - nothing a good beating couldn't rectify though!

faypeacock's picture
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I made these for my husband's birthday last week and they were fantastic. Everyone loved them. The sponge was so moist and the icing was lovely. I'll make these again and again.

jayne3508's picture
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Absolutely lovely. So easy to make. They look really cute and taste fantastic with a cup of tea!

judithsinclair's picture

Fabulous tasting buns. Really easy to make too. I found making the roses very fiddly and resorted to one rose and two leaves on each bun which looked just as effective. I have to admit my boyfriend had to make them as he has more patience than me! Made them for Mother's day which was thoroughly enjoyed by all. They looked so dainty, used normal bun cases though and not muffin cases as mentioned in a previous review.

Ahi's picture

These cupcakes are amazing! Instead of the icing on this recipe I tried a cream cheese topping:
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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.

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These taste amazing! I'll def. make them again..

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