Romantic Rose Cupcakes Recipe

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These decorative cupcakes make the perfect centerpiece for a valentine day, or a lovely gift
Prep time: 10 mins
Cook time: 20 mins

  • 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

Cooking Directions: 
  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.
  2. Put the dry ingredients, plus a pinch of salt, into a large bowl and make a well in the middle.
  3. Add the yogurt 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.
  4. Cool for a few mins, then lift the cakes onto a wire rack to cool completely.
  5. Keep in an airtight container for up to 3 days or freeze as soon as possible.
  6. White chocolate frosting:
  7. Melt the chocolate in the microwave on High for 1 1/2 mins, stirring halfway.
  8. Leave to cool. Beat the butter and icing sugar in a large bowl until creamy.
  9. Beat in the chocolate.
  10. Cover and chill for up to one month.
  11. 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.
  12. Put the ribbon around the cakes now if you like, tying or gluing in place.
  13. Keep cool, out of direct sunlight.

Nutrition Per Serving:
  • 525 kcalories
  • protein 6g
  • carbohydrate 57g
  • fat 32 g
  • saturated fat 16g
  • fibre 1g
  • sugar 47g
  • salt 0.36 g

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