HOW TO MAKE MINI ROSEBUD CUPCAKES - BEST MINI ROSEBUD ...
These rose-topped chocolate cupcakes are the ultimate Valentine's Day treat.
Provided by Woman's Day Kitchen
Categories Valentine's Day dessert
Total Time 0S
Prep Time 0S
Cook Time 0S
Yield 1
Number Of Ingredients 5
Steps:
- Make a batch of your favorite cupcakes. Let cool. Make frosting. Begin to tightly roll a red sour strap into a rosebud, then loosely twist it while continuing to wrap it around the bud to form the petals. Tuck the end underneath the rose and secure with one end of a toothpick; stick the other end into top of cupcake.
ROMANTIC ROSE CUPCAKES RECIPE | BBC GOOD FOOD
These decorative cupcakes make the perfect centrepiece for a wedding or christening, or a lovely gift
Provided by Jane Hornby
Categories Treat
Total Time 30 minutes
Cook Time 20 minutes
Yield Makes 12 deep cupcakes
Number Of Ingredients 11
Steps:
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 525 calories, FatContent 32 grams fat, SaturatedFatContent 16 grams saturated fat, CarbohydrateContent 57 grams carbohydrates, SugarContent 47 grams sugar, FiberContent 1 grams fiber, ProteinContent 6 grams protein, SodiumContent 0.36 milligram of sodium
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From womansworld.com
From womansworld.com
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From rosebudcbd.com
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From diaryofamadhausfrau.com
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From nordicware.com
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From pinterest.com
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From pinterest.com
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From pinterest.com
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On medium speed, beat butter 2 min. or until fluffy. On low speed, gradually beat in sugar, then vanilla until blended. On medium-high speed, beat until frosting is light and fluffy.
From womansworld.com
From womansworld.com
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From diaryofamadhausfrau.com
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From evilcakelady.blogspot.com
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From pinterest.com
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From azideliciouscupcakes.com.au
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From pinterest.com
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From pinterest.com
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From pinterest.co.uk
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RASPBERRY ROSE CAKES - NORDIC WARE
Mar 24, 2018 · Directions. Heat oven to 325 degrees. Grease and flour pan. In large mixing bowl, combine sugar and butter; mix well. Add eggs, one at a time, mixing well after each addition. Add remaining ingredients, except raspberry jam; mix well. Spoon into individual cups until they’re 2/3 full. Spoon dollops of 1/2 raspberry jam on top of batter ...
From nordicware.com
From nordicware.com
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HOW TO MAKE AN ICING ROSEBUD | RECIPE | CUPCAKE CAKES ...
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From pinterest.ca
From pinterest.ca
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From nordicware.com
From nordicware.com
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From thecrumbykitchen.com
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From janinehuldie.com
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