Simple sugar roses
These pretty roses can be used on cakes and cupcakes to give a romantic and sophisticated finish
Romantic rose cupcakes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 12 deep cupcakes
Skip to ingredients
- 150ml pot natural yogurt
- 3 eggsbeaten
- 1 tsp vanilla extract
- 175g golden caster sugar
- 140g self-raising flour
- 1 tsp baking powder
- 100g ground almond
- 175g unsalted buttermelted
For the white chocolate frosting
- 100g white chocolate
- 140g unsalted butter
- 140g icing sugar
Nutrition: per serving (without frosting)
- kcal525
- fat32g
- saturates16g
- carbs57g
- sugars47g
- fibre1g
- protein6g
- salt0.36glow
Method
step 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.
step 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.
step 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.
step 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.
