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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1bonny
27th May, 2011
5.05
Absolutely gorgeous, I've made them twice, first time Ididn't have the almonds so I put dried cocunut in instead, delicious either way.
inverdon
26th May, 2011
Great cupcakes, didn't last a day...all gone too quickly. The icing was delicious too, although we prefer less on the cucakes, and I had enough left over to top off a bundt cake. No roses for us, just more grated chocolate ontop. Wonderful!
jhamilton
12th May, 2011
5.05
These are fab - really easy to do especially if you want to double the quantity. Didn't use the almonds as I don't like nuts but they were still really moist. ALso used butter icing as I find this easier to pipe. A real winner for Bake Sales!
debbiejo
14th Apr, 2011
5.05
Wow, am making my third batch of these now - so easy! Yes they are high in calories but there is no beating of butter & sugar which is a real pain for me usually so I love this recipe. These are so simple! I used soft brown sugar instead of the the golden caster sugar which made them taste a little less sweet. I've made the chocolate ones too which are delicious also! I haven't made the icing yet, I keep eating the cakes though so there may not be any left to ice.....
debbiejo
14th Apr, 2011
5.05
Wow, am making my third batch of these now - so easy! Yes they are high in calories but there is no beating of butter & sugar which is a real pain for me usually so I love this recipe. These are so simple! I used soft brown sugar instead of the the golden caster sugar which made them taste a little less sweet. I've made the chocolate ones too which are delicious also! I haven't made the icing yet, I keep eating the cakes though so there may not be any left to ice.....
beccachoules
4th Apr, 2011
5.05
I made these for a friend's birthday, but instead of putting sugar flowers on top i put half a strawberry (with the stalk & leaves still attached) instead. The fruit went really well with the white chocolate icing. I'd never made cakes this way before, and was a little dubious about the method and the appearance of the mixture in the bowl (quite runny!) but decided to bake them anyway and hope for the best! I needn't have worried, they were a complete success and all my friends said they were delicious and looked really pretty, too. The sponge was so light, which is what you want when you have rich buttercream icing. I used the same recipe again for Valentine's day, but made chocolate sponge by replacing some of the flour with cocoa powder, and using milk instead of white chocolate in the icing. The boyfriend was very pleased! I shall be baking these again very soon, this time for easter with mini eggs on top!
mitashrestha
3rd Apr, 2011
5.05
Great recipe, everyone loved it. Made it in a tin as I didn't have any cupcake holders. Very easy to make. The chocolate icing didn't turn out so good unfortunately. I think next time I will use a cream cheese icing instead.
elsacraig
21st Mar, 2011
5.05
Wow these are delicious, out of this world. I followed the recipe exactly. I am 47 and I have never baked since I was 16 and I couldn't believe how easy this recipe is to produce such beautiful cakes. Everyone loves them and yes they are high on calories but there are never enough left for you to have more than one!
rosie_b
12th Mar, 2011
5.05
I love this cupcake recipe! I have tried quite a few other cupcake recipes and none match up to this lovely moist little cake. It never fails, simple to make no need to whisk etc..............Love it!!! I also love the butter cream topping, I always pipe it for a more effective look the amount of chocolate in it is just right and it holds its shape so nicely. I have baked this recipe many times, a little expensive with the ground almonds but lovely for a special occasion. I have been asked for this recipe many times. Thank you good food team for all the lovely recipes. I always feel comfortable trying your recipes knowing that they are tried and tested! Rosie
Frantic Flapjack
10th Mar, 2011
3.05
I doubled the recipe and ended up with 36! I would recommend not filling too much if you want to ice them as some of mine came over the top of the cases. Also the ones on the top shelf cooked much better and stayed in shape while the ones on the lower shelves spilled over the top - no idea why that would be?! Also the batter is extremely sweet. I made them for a 50th birthday and piped buttercream on.

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