Friday, January 14, 2011

Romantic rose cupcakes recipe

Dessert Recipes: The home of delicious dessert recipes invites you to try ... recipe. Enjoy quick & easy desserts for every occasion and learn how to make Romantic rose cupcakes.

These decorative cupcakes make the perfect centrepiece for a wedding or christening, or a lovely gift

Makes 12 deep cupcakes
Prep 10 mins
Cook 20 mins
Without icing


150ml pot natural yogurt
3 eggs , beaten
1 tsp vanilla extract
175g golden caster sugar
140g self-raising flour
1 tsp baking powder
100g ground almonds
175g unsalted butter , melted


100g white chocolate
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.


Allergic to nuts?
If you would rather not cook with nuts, swap the ground almonds for 100g more plain flour. The end result will still taste great, but won't keep or freeze quite as well.

Make it a cake
If you want a cake to cut, make a batch of batter and bake in a lined, deep 20cm round cake tin at 190C/fan 170C/gas 5 for 40-45 mins. Serve on a pretty cake plate, topped with frosting and roses. The roses can be made up to a month ahead and coloured to match the wedding theme. Keep in a cool place away from moisture and light.

Jane says
'Having been the one 'doing the cake' many times, I know that making a sponge and having to ice it in the two days before a wedding only adds to the pressure! Once frosted, these cakes will keep happily in a cool place for up to 48 hours, and they freeze perfectly. As long as they're eaten within three days of baking or defrosting, you'll be fine.'
Per serving (without frosting)

525 kcalories, protein 6g, carbohydrate 57g, fat 32 g, saturated fat 16g, fibre 1g, sugar 47g, salt 0.36 g

Recipe from Good Food magazine, June 2007.

More Cupcake Recipes:

 Carrot & cream cheese cupcakes
Lemon & poppyseed cupcakes
Double-chocolate cupcakes
Christmas cupcakes with chocolate brandy buttercream
Basic cupcakes
Butterfly cupcakes

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