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Romantic rose cupcakes

 


Method 1



Ingredients


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 almond

175g unsalted butter

melted

For the white chocolate frosting

100g white chocolate

140g unsalted butter

140g icing sugar


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.


RECIPE TIPS

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.


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.



Method 2


Ingredients:

- 1 cup unsalted butter, softened

- 1 1/2 cups sugar

- 2 teaspoons rose water

- 2 1/4 cups all-purpose flour

- 2 teaspoons baking powder

- 1/2 teaspoon salt

- 4 large eggs

- 2/3 cup milk

- Pink food coloring (optional)

- Edible rose petals for garnish (optional)


Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

2. In a mixing bowl, cream the butter and sugar together until light and fluffy.

3. Add the rose water and mix well.

4. In a separate bowl, combine the flour, baking powder, and salt.

5. Gradually add the dry ingredients to the wet ingredients, mixing until well combined.

6. In another bowl, whisk together the eggs and milk.

7. Slowly add the egg mixture to the batter, mixing until smooth.

8. If desired, add a few drops of pink food coloring to achieve a romantic rose color.

9. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.

10. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.

11. Allow the cupcakes to cool completely before decorating with edible rose petals, frosting, or any other desired toppings.



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