Romantic rose cupcakes

Romantic rose cupcakes

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

Difficulty and servings

Easy

Makes 12 deep cupcakes

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 20 mins

Freezable

Without icing

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.
Try

Allergic to nuts?

If you would rather not cook with nuts, swap the ground almonds for 100g more plain flour. The end result will still taste great, but won't keep or freeze quite as well.

Jane says

'Having been the one 'doing the cake' many times, I know that making a sponge and having to ice it in the two days before a wedding only adds to the pressure! Once frosted, these cakes will keep happily in a cool place for up to 48 hours, and they freeze perfectly. As long as they're eaten within three days of baking or defrosting, you'll be fine.'

Make it a cake

If you want a cake to cut, make a batch of batter and bake in a lined, deep 20cm round cake tin at 190C/fan 170C/gas 5 for 40-45 mins. Serve on a pretty cake plate, topped with frosting and roses. The roses can be made up to a month ahead and coloured to match the wedding theme. Keep in a cool place away from moisture and light.

Per serving (without frosting)

525 kcalories, protein 6g, carbohydrate 57g, fat 32 g, saturated fat 16g, fibre 1g, sugar 47g, salt 0.36 g

Recipe from Good Food magazine, June 2007.

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Latest comments and suggestions

Results 21-40

  • Binder photo Judith

    24 March 2009

    Judith commented on this recipe

    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.

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  • Binder photo Jayne

    28 March 2009

    Jayne rated and commented on this recipe

    5 stars

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

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  • Binder photo peacock

    28 March 2009

    peacock rated and commented on this recipe

    5 stars

    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.

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  • Binder photo KirstyMc

    14 April 2009

    KirstyMc commented on this recipe

    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!

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  • Binder photo little.ms.cookie

    17 April 2009

    little.ms.cookie rated and commented on this recipe

    5 stars

    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.

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  • Binder photo Lacuna

    21 April 2009

    Lacuna rated and commented on this recipe

    5 stars

    Amazing!

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  • Binder photo ditsydoris

    29 April 2009

    ditsydoris commented on this recipe

    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! ).

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  • Binder photo Cordelia

    17 May 2009

    Cordelia rated this recipe

    5 stars

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  • Binder photo little miss cupcake

    05 June 2009

    little miss cupcake rated and commented on this recipe

    5 stars

    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!!

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  • Binder photo jooles

    28 June 2009

    jooles commented on this recipe

    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!

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  • Binder photo sajona

    28 June 2009

    sajona rated and commented on this recipe

    5 stars

    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 :)

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  • Binder photo Gogo

    03 July 2009

    Gogo rated and commented on this recipe

    5 stars

    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!

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  • Binder photo Crazy Horse

    19 July 2009

    Crazy Horse commented on this recipe

    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!

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  • Binder photo Victoria

    30 July 2009

    Victoria rated and commented on this recipe

    5 stars

    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!

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  • Binder photo Ellen Scott

    20 August 2009

    Ellen Scott commented on this recipe

    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!!!

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  • Binder photo Laura

    24 August 2009

    Laura rated and commented on this recipe

    5 stars

    baked for a birthday and they went down a TREAT. the icing is lovely

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  • Binder photo Zoe

    24 August 2009

    Zoe rated and commented on this recipe

    5 stars

    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!

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  • Binder photo belinda bee

    16 September 2009

    belinda bee rated and commented on this recipe

    5 stars

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

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  • Binder photo zainab

    18 October 2009

    zainab commented on this recipe

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

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  • Binder photo jobo

    21 October 2009

    jobo rated and commented on this recipe

    5 stars

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

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Difficulty and servings

Easy

Makes 12 deep cupcakes

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 20 mins

Freezable

Without icing

Impressive and simple

Ingredients

FOR THE WHITE CHOCOLATE FROSTING

  • 100g white chocolate
  • 140g unsalted butter
  • 140g icing sugar
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Per serving (without frosting)

525 kcalories, protein 6g, carbohydrate 57g, fat 32 g, saturated fat 16g, fibre 1g, sugar 47g, salt 0.36 g

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