Romantic Rose Cupcakes

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

• Cooking Time Prep 10 mins
  Cook 20 mins
• Skill Level Easy
• Servings Makes 12 deep cupcakes

Nutrition per serving

• Kcalories

  525

• Protein

  6g

• Carbs

  57g

• Fat

  32g

• Saturates

  16g

• Fibre

  1g

• Sugar

  47g

• Salt

  0.36g

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 almonds
• 175g unsalted butter, melted
• For the white chocolate frosting
• 100g white chocolate
• 140g unsalted butter
• 140g icing sugar

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. 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.

Categories: Cakes & Baking