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.

Try 3 issues of Good Food magazine for £3 - subscribe now!

Latest comments and suggestions

Results 61-80

  • Binder photo siobhan

    27 August 2010

    siobhan commented on this recipe

    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!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo ihussain

    04 September 2010

    ihussain rated and commented on this recipe

    5 stars

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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo annabarker

    16 September 2010

    annabarker rated and commented on this recipe

    5 stars

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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Lisa

    20 September 2010

    Lisa commented on this recipe

    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!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo apstan22

    22 September 2010

    apstan22 rated and commented on this recipe

    4 stars

    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!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Janies

    29 September 2010

    Janies rated and commented on this recipe

    5 stars

    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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Roberta

    03 October 2010

    Roberta commented on this recipe

    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!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Dory6

    14 October 2010

    Dory6 rated and commented on this recipe

    5 stars

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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo George

    28 October 2010

    George rated and commented on this recipe

    5 stars

    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!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Sue

    19 November 2010

    Sue commented on this recipe

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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo George

    19 November 2010

    George commented on this recipe

    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.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo doody

    24 January 2011

    doody rated and commented on this recipe

    5 stars

    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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Kat1984

    31 January 2011

    Kat1984 commented on this recipe

    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!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Amanda

    02 February 2011

    Amanda rated and commented on this recipe

    5 stars

    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.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Amanda

    02 February 2011

    Amanda commented on this recipe

    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.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo izzy

    10 February 2011

    izzy rated and commented on this recipe

    5 stars

    OMG!!!!!!!! These look amazing!!!!!!!!!! Deffo gonna try them!!!!!!!!!!! yummy yummy in my tummy!!!!!!!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo anna banana

    25 February 2011

    anna banana rated and commented on this recipe

    5 stars

    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)

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo MissKx

    27 February 2011

    MissKx rated and commented on this recipe

    5 stars

    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.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo abbystar1

    07 March 2011

    abbystar1 rated and commented on this recipe

    5 stars

    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.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Frantic Flapjack

    10 March 2011

    Frantic Flapjack rated and commented on this recipe

    3 stars

    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.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

Leave a comment or suggestion

You must sign in or register to leave a comment.

Sign in / Register

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
Print this recipe
Add to your binder

Per serving (without frosting)

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

Advertisement

Your binder

Here are three other great reasons why to sign up:

  • You get an online binder, where you can store all your favourite recipes and create menus.
  • You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.

Follow Good Food

Advertisement

All about Good Food

Magazine

Good Food Magazine

Subscribe to Good Food magazine - enjoy 100+ triple-tested recipes delivered to your door, every month.

Order today, and receive your first 3 issues for just £3

On TV

Foodie TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk.

Good Food Apps

Good Food Apps

For Good Food on the go, download our apps to your phone or portable device.
Find out more here

Buy ingredients

With just one click, the full list of recipe ingredients will be put into a basket at your choice of provider. Choose from:

mySupermarket Compare prices and choose a retailer you wish to buy them from.

Ocado Let Ocado deliver all you need for this recipe, right to your door

Tesco Buy all the ingredients from our recipes through your Tesco online shop.

new

Asda Shop with Asda? You can now buy ingredients for our recipes via your Asda online shop.

In association with the above providers. Terms and conditions apply.

Close