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 41-60

  • Binder photo Flame

    01 November 2009

    Flame rated and commented on this recipe

    5 stars

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

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  • Binder photo Frances

    11 November 2009

    Frances rated and commented on this recipe

    5 stars

    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!

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  • Binder photo Sophie100

    02 February 2010

    Sophie100 rated this recipe

    3 stars

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  • Binder photo dorijke

    24 February 2010

    dorijke rated this recipe

    5 stars

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  • Binder photo Kerry

    24 March 2010

    Kerry rated this recipe

    5 stars

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  • Binder photo Photocake

    26 March 2010

    Photocake rated this recipe

    5 stars

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  • Binder photo Annie

    08 April 2010

    Annie rated and commented on this recipe

    5 stars

    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!

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  • Binder photo Norsey

    28 April 2010

    Norsey rated and commented on this recipe

    5 stars

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

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  • Binder photo lovefood

    11 May 2010

    lovefood commented on this recipe

    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 :(

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  • Binder photo Beth

    04 June 2010

    Beth rated and commented on this recipe

    5 stars

    Easy to make, taste great. Will defo make again.

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  • Binder photo rockcakeswales

    08 June 2010

    rockcakeswales rated and commented on this recipe

    5 stars

    stunning cakes

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  • Binder photo tanyam

    10 June 2010

    tanyam rated and commented on this recipe

    5 stars

    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!

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  • Binder photo Nicky

    14 June 2010

    Nicky rated and commented on this recipe

    5 stars

    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 :)

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  • Binder photo Elaine McLaren

    02 July 2010

    Elaine McLaren rated this recipe

    4 stars

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  • Binder photo hiwaarco

    14 July 2010

    hiwaarco commented on this recipe

    easy to make. thanks http://www.hiwaar.com/

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  • Binder photo Andrea

    26 July 2010

    Andrea rated and commented on this recipe

    5 stars

    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.

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  • Binder photo Lucy

    27 July 2010

    Lucy rated and commented on this recipe

    5 stars

    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

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  • Binder photo Helen LJ

    13 August 2010

    Helen LJ rated and commented on this recipe

    5 stars

    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...

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  • Binder photo Lilalou

    17 August 2010

    Lilalou rated and commented on this recipe

    5 stars

    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.

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  • Binder photo Mandi1165

    27 August 2010

    Mandi1165 commented on this recipe

    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.

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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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