Romantic rose cupcakes

Romantic rose cupcakes

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(91 ratings)

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
  • 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.

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Comments, questions and tips

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graceelizabeth
6th Feb, 2012
5.05
http://www.cutoutandkeep.net/projects/rose-cupcakes here's a photo!
graceelizabeth
6th Feb, 2012
5.05
this recipe was the BOMB with my boyfriend's mum on mother's day! (my mum passed away) extra brownie points for me hehe. and my aunty loved them aswell, and she's quite the chef! the roses were so damn cute aswell! took ages to make them though :( wish you could post photos on here!
cocojo
24th Dec, 2011
5.05
Easy and delicious!
pinkydooo
11th Dec, 2011
I think it is a lovely idea. Where did you get the recipe? or where you just experimenting in the kitchen? The roses are really pretty. And every bit is so easy! I love them.
mspollo
20th Nov, 2011
5.05
I substituted the almonds for desiccated coconut and kept the icing simple by just melting white chocolate for the topping. It was lovely.
harrisonka
13th Nov, 2011
I made these for a cake club at work and they went down a storm, they freese very well and last for about three or four days. very easy to make and delicious!
emmanancy
12th Nov, 2011
5.05
These cupcakes are amazing! I made them for a 25th wedding anniversary & they went down a treat. The icing is to die for, I have used it as a replacement for regular buttercream in a Victoria sponge which made it super luxurious & yummy!
leemccourt
12th Nov, 2011
lovely recipe, but can I ask what ever happened to making buns? when did they become cupcakes? seems rather silly to me or am I just old fashioned? I remember making buns with my gran as a little boy and I will always call them buns. but what ever you call them they still tasted good.
totallytennis
8th Nov, 2011
5.05
This recipe is nothing short of amazing!!! I have been searching for a good Fairy cake recipe for ages and now at last I have one. The sponge is beautifully moist and you can,t really taste the almonds so don't let that put you off if you don't like almonds. I used a basic butter cream icing and yuuuummmmmmyyyy!! I will always use this recipe now.
totallytennis
8th Nov, 2011
5.05
This recipe is nothing short of amazing!!! I have been searching for a good Fairy cake recipe for ages and now at last I have one. The sponge is beautifully moist and you can,t really taste the almonds so don't let that put you off if you don't like almonds. I used a basic butter cream icing and yuuuummmmmmyyyy!! I will always use this recipe now.

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