Red rose cupcakes recipe

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makes: 12
Skill: easy
Cost: cheap
Prep: 35 min
Cooking: 30 min

Nutrition per portion

Calories 483 kCal 24%
Fat 20.6g 29%
  -  Saturates 11.8g 59%
Carbohydrates 71.4g 24%
  -  of which Sugars 63.1g 70%
Protein 3.4g 7%
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  • These romantic red rose cupcakes are an ideal treat to make for Valentine’s Day. Flavour these cupcakes with rich dark chocolate and coffee. 

    With a luxurious chocolate sponge and vibrant red buttercream, these rose cupcakes not only look the part but taste delicious too. Just like our Valentine’s cupcakes, these rose cupcakes are perfect as a food gift for Valentine’s Day. This recipe makes 12 rose topped chocolate cupcakes.


    • 110g butter
    • 110g 48% dark chocolate
    • 10g coffee granules
    • 60g self raising flour
    • 60g plain flour
    • 10g cornflour
    • 25g cocoa powder
    • ⅓ tsp bicarbonate of soda
    • 240g caster sugar
    • 2 eggs, lightly beaten
    • 3½ tsp vegetable oil or olive oil (not virgin oil)
    • 50ml buttermilk
    • 80ml of water
    • For the icing:
    • 110g butter
    • 400g icing sugar
    • 2 tbls milk
    • 1 tsp vanilla extract
    • ½ tsp poppy red colouring
    • ½ tsp ruby red colouring
    • For the leaves:
    • 50g flower paste
    • Green colouring
    • 1 small rose leaf cutter
    • You will also need:
    • Muffin trays
    • 12 cases
    • Wilton 1B tip
    • Large piping bag
    • Household sponge


    • To make the leaves: Colour the flower paste with the holly-green colouring. Roll thinly, 1/8th of an inch thick, cut 12 leaves and place on a sponge to dry.

    • To make the cakes: Preheat the oven to 160°C/320°F/Gas Mark 3 and line a 12-hole muffin tray with cupcake cases.

    • Place butter, chopped chocolate, coffee granules and water in a large bowl over a pan of boiling water, stir gently until melted then remove from the heat and allow to cool.

    • Sift the flour, cocoa and bicarbonate of soda into a large bowl. Stir in the sugar and make a well in the centre. Add the beaten eggs, oil and buttermilk and the chocolate mixture, stirring with a large spoon until completely combined.

    • Fill cupcake cases to 2/3 full and bake for 30 minutes. Remove and cool in the tins for 10 minutes before cooling on a wire rack ready for icing.

    • To make the icing: Add butter, icing sugar and vanilla extract to a large mixing bowl, then beat for about 5 minutes with an electric whisk until smooth. Add the red colouring and beat again. Pour the milk gradually, if you need to loosen the mixture. Pipe roses onto your cakes.

    Top tips for making rose cupcakes

    You can easily adapt this rose cupcakes recipe to suit other special occasions too. Leave out the red food colouring and pipe white buttercream roses for a wedding. Choose blue or pink food colouring for a baby shower. Find out everything you need to know about how to ice cupcakes including how to perfect the art of piping roses with our ultimate guide.

    You might also like…
    Basic cupcake recipe
    Cupcake bouquet
    Flower cupcakes

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