New Recipe: Rose and vanilla cupcakes recipe

We are not usually into overly girly things, but we are really into these…and they are very girly. Vanilla and rose, pink and cream… how perfect. You can use this recipe to make one large cake; just pour into a 20cm spring-form cake tin and bake for 30-40 minutes

Prep time: 30 minutes | Cooking time: 25 minutes




  • 200g unsalted butter, softened
  • 200g caster sugar
  • 1 vanilla pod, split in half and seeds scraped out
  • 4 eggs, beaten
  • 80g natural yogurt
  • 200g self-raising flour, sifted
  • 1 tsp baking powder
  • Dried rose petals or freeze-dried raspberry powder, to decorate

For the icing

  • 100g icing sugar, sifted
  • 100g natural yogurt
  • 2 tsp rose water
  • Few drops of pink food colouring


  1. Preheat the oven to 180C/160C fan/gas mark 4 and line a 12-hole muffin tin with paper cases.
  2. Beat together the butter, caster sugar and vanilla seeds. Gradually add the beaten eggs, then the yogurt, and mix until combined. Gently fold in the sifted flour and baking powder.
  3. Spoon the cake mix into the muffin cases and bake for 20-25 minutes, or until golden and bouncy to touch. Transfer to a wire rack to cool.
  4. Mix together the icing sugar, yogurt and rose water to make the icing.
  5. Add a drop of pink food colouring and mix in; you are looking for a delicate pale pink. Spoon the icing over the cupcakes and decorate with dried rose petals or freeze-dried raspberry powder.

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