Romantic rose cupcakes

Romantic rose cupcakes

By Jane Hornby
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(92 ratings)
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Prep: 10 mins Cook: 20 mins

Easy

Makes 12 deep cupcakes

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

Nutrition and extra info

  • Without icing
  • Easily doubled / halved
  • Vegetarian

Nutrition: per serving (without frosting)

  • kcal525
  • fat32g
  • saturates16g
  • carbs57g
  • sugars47g
  • fibre1g
  • protein6g
  • salt0.36g
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Ingredients

  • 150ml pot natural yogurt
  • 3 eggs, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1 tsp vanilla extract
  • 175g golden caster sugar
  • 140g self-raising flour
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 100g ground almond
  • 175g unsalted butter, melted

For the white chocolate frosting

  • 100g white chocolate
    White chocolate squares, stacked

    White chocolate

    why-t chok-lit

    To purists, this is not chocolate because it is made only from the fat or butter of the cacao…

  • 140g unsalted butter
  • 140g icing sugar

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 Tip

    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.

  • Recipe Tip

    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.

  • Recipe Tip

    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.'

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Comments, questions and tips

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beccaackrill94
11th May, 2017
5.05
I made these as the recipe suggested and they turned out beautifully. The were really light and moist.Instead of the sugared roses I put fresh raspberries on top and these worked really well with the white chocolate icing. Will defo be using this again!
Cat95
12th Jan, 2017
5.05
The yoghurt makes these really moist and delicious. I'll definitely make these again! Recipe made way too much icing for me though. Probably half or even less would have done the job.
clairesut57
29th Mar, 2015
Lovely cupcakes. Made 2/3 of the quantity of icing and found there was more than enough to spread on the cupcakes. Will make again.
parttimebaker
1st Feb, 2015
1.3
Tried making this after reading the amazing reviews and personally I thought they weren't nice at all. They looked fine and everything but I could taste the yoghurt! Not pleasant at all, waste of ingredients. :(
cake-life
4th Apr, 2014
5.05
These are now my go-to cakes. So easy to make, no need to beat the butter and sugar together, they freeze really well, the yoghurt and ground almonds keep them very moist, and the icing is perfect. I made these for a party along with a selection of others and these were the most popular by far. I have personally found they work better as cupcakes than a large cake, but still decent results. I'm going to try substituting the almonds for hazelnuts or coconut with a milk chocolate frosting.
mcwade100
28th Mar, 2014
These are the easiest most delicious cupcakes ever! Hardly any mixing and they're really light and fluffy. I'm going to use this recipe every time from now on.
lickandspoon
19th Feb, 2014
5.05
Easy to follow recipe. I made this as a layer cake, and replaced the yoghurt with buttermilk as that was what I had in the fridge. The sponge comes out as quite dense, but moist and flavoursome. The white chocolate icing is a dream to make and spread.
hannah_k89
16th Oct, 2013
Delicious light sponge - a great recipe, used natural fromage frais as no yoghurt.
677yujmn
31st Jul, 2013
The lightest cupcake ever and no beating, think THAT is the secret, mix as lightly and with as few strokes as needed, wow. used a vanilla flavoured yogurt as was all I had.
ebrit123321
6th Jun, 2013
These are the easiest cakes I have made. I do not like standard cupcakes as they are too filling so I cooked these in petit-four cases for 10-12 minutes. The cakes freeze well (I froze mine & then decorated when defrosted). I piped the icing onto the cakes & just sprinked with store bought toppers. They were a huge success.

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