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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7th Mar, 2011
Made these cakes as a 'trial' cake for my daughters christening, and they won!! So simple to make and they taste lovely. I froze them in batches ready for the day and I must admit they tasted even better after they had been frozen!! Lovely and moist.
27th Feb, 2011
I made these as a surprise for my boyfriend on Valentines Day. He LOVED them. They are lovely and light and the icing is not sickly sweet like other recipes you find.
25th Feb, 2011
Once again top trumps.....fab recipe my third time making them this evening, what a doddle.....didn't use the icing as recommended instead used Anum's (reviewer on this page) cream cheese topping...scrummy. Not many left on the plate. Have made in smaller cases, not as moist but still very tasty. Winner all the time ;0)
10th Feb, 2011
OMG!!!!!!!! These look amazing!!!!!!!!!! Deffo gonna try them!!!!!!!!!!! yummy yummy in my tummy!!!!!!!
2nd Feb, 2011
Love this recipe so much I made them for my wedding day... everyone wanted the recipe and said how good they were, I have also made them for my Grandaughters Birthday with pink icing and chocolate fudge icing, very nice.
2nd Feb, 2011
Love this recipe so much I made them for my wedding day... everyone wanted the recipe and said how good they were, I have also made them for my Grandaughters Birthday with pink icing and chocolate fudge icing, very nice.
31st Jan, 2011
these were sooo tasty - the white chocolate frosting is a surprisingly fabulous taste and the yoghurt in the mix i think makes the cake more moist! I gave them to my friends and they thought they were shop-bought!
24th Jan, 2011
I made these fairycakes for my son's birthday part and everyone commented that this was the nicest spongecake they had ever tasted. The white choc topping was gorgeous too. They should be made for EVERY occasion and add your own decorations
19th Nov, 2010
Hi Sue - just read your comment! this just means that the buttercream will keep in the fridge for up to one month if you don't use it all in one go i've kept some left over in the fridge and it still tasted divine about 3 weeks later.
19th Nov, 2010
the 3rd instruction... which means we need to make the white chocolate frosting a month ahead before slapping it onto the cupcakes?


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