Romantic rose cupcakes
By Jane Hornby
Cooking time
Prep: 10 mins Cook: 20 minsSkill level
EasyServings
Makes 12 deep cupcakesThese 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 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
- 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.
- 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.
- 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.
- 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, questions and tips
Comments
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.
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.
Made 110 of these for my wedding and I was so pleased. I made the cakes a month ahead and froze them. I added some lemon rind and a little juice. For ease nearer to the day I got a friend to decorate with fondant icing stuck on with lemon curd rather than the chocolate. They looked amazing and tasted yummy!
Fantastic recipe, have tried several as I'm making some wedding cupcakes, and these are the most moist and last 2-3 days. I added 50g less ground almonds and substituted with 50g extra SF flour and that seems to work.
I also used Caramac in the icing and the flavour doesn't take over the icing but somehow makes it taste less sugary than butter icing.
I've tried these twice now to account for any error. I followed the recipe and they were so soggy/heavy, I felt they were inedible. I am not new to baking/cooking & am stunned by the reviews. I keep thinking I must have gone wrong somewhere but given the two attempts cannot face another..... Completely in contrast to the gorgeous lemon & poppyseed cupcakes also on this site. I've made them numerous times, love them & had many requests for the recipe!
http://www.cutoutandkeep.net/projects/rose-cupcakes here's a photo!