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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28th Oct, 2011
I'm obsessed with cupcakes and dese look great!!! Going to try dem, deffo! Jessicaxx
23rd Oct, 2011
tasted delious,o.k a little heavy so i;ll reduce the butter by a fraction,but easy to make,topping was tasty too ,just as well i;m baking a hundred of them-me mums surprise 70th party.
27th Sep, 2011
I made this cakes for my kids and cousins and they loved it. Will be making them soon and will try the cream cheese topping as suggested by Anum.
6th Sep, 2011
made these cupcakes for a charity weekend at my local golf club they went down a storm everyone commented on how nice they tasted made the topping with chocolate buttercream topped with fresh raspberries will make them again :)
30th Aug, 2011
Very easy to make, with delicious results. I was particularly pleased with the cakes being moist and light! Very nice indeed.
31st Jul, 2011
Beautiful moist cupcakes which are extremely easy to make. These are a firm favourite in our house. I generally use a buttercream icing with vanilla piped on the cakes and decorations used accordingly to the occasion.
21st Jun, 2011
I made these for a social in the village and they went down a storm. I was asked for the recipe . Not a recipe I'd make too often due to the calorie count but delicious non the less. I made a full sized cake rather than the cupcakes and will experiment with the icing next time I think.
19th Jun, 2011
This has to be my favourite cake recipe, the tastiest and easiest of cake recipes, if you have not tried it you really must. I use this basic cake recipe very often although with different variations, different toppings, or add cocoa powder and have even added chocolate chips to the mixture.
14th Jun, 2011
I am going to enshrine this recipe! Made the cupcakes for my daughters 21st birthday - they were divine! Such a simple recipe and great fun making the roses. This was a beautiful centerpiece and better than any birthday cake I've made. So grateful to you Jane for this recipe. Thank you.
4th Jun, 2011
This makes wonderful cupcakes andI'd like to use this recipe for my nieces wedding cake. Can you tell me what the quantites would be for 30cm ,23cm and 15cm tins. Many thanks.


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