Romantic rose cupcakes

Romantic rose cupcakes

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(91 ratings)

Prep: 10 mins Cook: 20 mins


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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  • 150ml pot natural yogurt
  • 3 eggs, beaten



    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


  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.

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Comments, questions and tips

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21st May, 2013
absolutely brilliant cupcakes and soo tasty! Would definitely recommend!
2nd Nov, 2012
This cupcakes are absolutely delicious! Sponge is moist and soft. I added less sugar to the icing, as white chocolate is very sweet, and it was amazing. I will do them again.
26th Oct, 2012
these cakes are amazing!!!! so easy perfect for parties and gatherings. I'll definitely make these again.
11th Sep, 2012
amazing i must say i have had requests when am i going to make them again.
2nd Sep, 2012
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!
31st Aug, 2012
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.
18th Jun, 2012
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!
4th Apr, 2012
Made these cupcakes for my Mum's 60th Birthday and they went down a treat and looked fab on a pretty cupcake stand! Nice fluffy sponge and super rich and creamy icing.... yummy!
19th Mar, 2012
Very easy to make & kept beautifully moist.
16th Mar, 2012
These cup cakes are so simple, yet wonderfully moist. They are my 'go to' cup cake, for every occasion. Recently used them to accompany a mini mouse cake, the kids and adults alike loved them.


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