Rose Cupcakes {Take Two}

Happy Valentine’s, lovely friends. I realize it’s a celebratory type of day. Let’s do this. Rose cupcakes. Kinda fancy, huh? It’s easy to make, so don’t be intimidated. And if you were here last year, then you know I mentioned there would be a short clip on how to pipe these buttercream roses. Well it’s finally complete  . . . what’s a year between friends?

Although in my defense, truly and honestly I did make a video last year.  But I couldn’t bring myself to post it because I hate the sound of my voice. This time around I used Vine—no voice. Trust me, I spared you. To view it you’ll have to go  to my Twitter feed, if you are not on Vine. If you are on Vine , my handle is @bakersroyale.

Now who was here yesterday? Holy mama, I was a downer slap me next time. My friend, Greg, certainly did. He seldom comments, but he did yesterday out of annoyance.

Guess what I edited your comment, Greg. But to his point, it was “shut-up”. Sometimes just a quick slap of common sense does the trick because pity parties suck.

So see, today is already a better day. Thanks for all the kind emails of concern and the kinds words in the comments. You guys are awesome. I wish I could make each of you one of these rose cupcakes.

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Rose Cupcakes

Yield: 12 cupcakes



  • 1 cup (4.5 ounces) all purpose flour
  • 1 cup plus 2 tablespoons (7.3 ounces) sugar
  • 1/3 cup plus 2 tablespoons (1.5 ounces) SCHARFFEN BERGER Unsweetened Natural Cocoa Powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted and warm
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup hot coffee

Vanilla Swiss Meringue Buttercream Frosting:

  • 5 large egg whites
  • 11/2 cup sugar
  • 4 sticks unsalted butter, diced and softened
  • 1/4 teaspoon salt
  • 1 tablespoon vanilla


Preparation: Position a rack in the lower third of the oven. Heat the oven to 350 degrees.

To make cupcake:

  1. Add flour, cocoa powder, sugar, baking soda, and salt in a blow and mix thoroughly to combine. Add the butter, eggs, and vanilla and beat on medium speed for one minute. Add the butter and egg mixture and beat for 20 seconds. Scrape the sides of the bowl and add the hot coffee. Beat for 20-30 seconds until the batter is smooth. The batter will be thin enough to pour.
  2. Divide it evenly among the lined cups. Bake 18-22 minutes just until a toothpick inserted into a few of the cupcakes comes out clean. Set the pan on a rack to cool. Frost the cupcakes when they are completely cool. Store and serve at room temperature.

TIP: For light tender cupcakes, spoon flour and cocoa lightly into measuring cups (instead of dipping the cups into the flour or cocoa) and then sweep the measures level without tapping or shaking them.

To make vanilla swiss  meringue  frosting:

  1. Combine egg whites and sugar in a bowl placed over simmering water. Bring mixture to 160 degrees F while whisking constantly.
  2. Transfer mixture to stand mixer bowl fitted with a whisk attachment and beat on medium speed until mixture becomes foamy, then increase speed to high and beat until it cools and doubles in volume.
  3. Add butter in one piece at a time, mixing to incorporate after each addition. The mixture may appear clumpy and almost curdled looking-this is normal. Keep mixing and it will become even and smooth again. Add salt and vanilla and mix to combine.
  4. Portion out a 1/3 of the frosting tint for the roses.

A few notes:

  • Click here for the first post that goes through the written instructions and helpful hints  for piping these buttercream roses.
  • For a detailed how-to for making Swiss Meringue Buttercream, click here.
  • To create the  pink I used 4 drops of Americolor’s Electric Pink. Remember – it’s always easier to add color than to take it away, so start slow with adding it.

Cupcake recipe adapted from Alice Medrich for Scharffen Berger Chocolate Maker

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30 Responses to “Rose Cupcakes {Take Two}”

  1. #
    Sarah — February 14, 2013 @ 11:14 pm

    Glad you have a friend who knows how to get through! And thanks for the tutorial, this is a great technique.


  2. #
    Katrina @ Warm Vanilla Sugar — February 14, 2013 @ 11:16 pm

    These are so pretty!! I love this idea!


  3. #
    Laura (Tutti Dolci) — February 14, 2013 @ 11:24 pm

    Absolute beauties!


  4. #
    Averie @ Averie Cooks — February 14, 2013 @ 11:45 pm

    Im horrible with a piping bag. I need all the help I can get! Your roses are beauties!


  5. #
    Valerie — February 14, 2013 @ 11:47 pm

    I’m a frosting fiend- but I would almost hate to bite into these beauties. Almost. ;) Gorgeous.


  6. #
    Kathy - Panini Happy — February 15, 2013 @ 12:20 am

    Well, aren’t these just perfectly beautiful?! If I grill sandwiches for your family, can I come up to the OC and have you teach me how to decorate pretty cakes?? :-)


  7. #
    Natasha — February 15, 2013 @ 12:49 am

    Holy moly, these are beautiful!! I have been having a mad love affair with swiss buttercream lately, so perhaps I shall turn it into roses with your help. Just gorgeous!


  8. #
    JulieD — February 15, 2013 @ 1:42 am

    I loved the Vine you did and I love love these!! So pretty!!


  9. #
    Monica — February 15, 2013 @ 4:14 am

    I’ve seen a lot of rose cupcakes but these are really unusual and striking. Very, very beautiful work! : ) Happy Valentine’s Day!


  10. #
    Rebecca @ Pavlova's Dog — February 15, 2013 @ 8:15 am

    I am so glad you’re feeling better! We all have bad days. These roses are beautiful, they’d be able to cheer me up at a low point! The vine video is actually perfect – didn’t know I could learn that much in 6 seconds!


  11. #
    Siobhan — February 15, 2013 @ 9:25 am

    Oh this is great… am so in need of a tutorial to ice my fairy cakes. I always picture how my cakes should look in my head but alas the icing is never really a success. This will definitely help for my Easter cakes.. Thank you :)


  12. #
    Megan — February 15, 2013 @ 2:37 pm

    These are stunning! Sure to impress any date!


  13. #
    Annie @ Annie's Noms — February 15, 2013 @ 6:23 pm

    These are beautiful and I totally understand about hating the sound of your own voice, I hate mine too, think I sound like a man!!! I’m going to have to download the vine app, seen so many people talking about it recently! :)


  14. #
    Debi Majo — February 15, 2013 @ 6:47 pm

    I made gluten free chocolate cup cakes yesterday but used this frosting… It was AMAZING!


    • Naomi replied: — February 15th, 2013 @ 10:21 pm

      Debi-Yay, so glad you liked it!!


  15. #
    Margot C — February 15, 2013 @ 6:54 pm

    Gosh! Those are beautiful; and I could do that (I could!)

    Your ‘subscribe button on the upper right doesn’t function though :(. Let me know when it is up and running.

    annazed10 [at] yahoo [dot] com


    • Naomi replied: — February 15th, 2013 @ 10:21 pm

      Margot- I know I’m sorry. The site is being re-designed and will have a functional subscribe button.


  16. #
    Rachel @ Baked by Rachel — February 15, 2013 @ 8:14 pm

    Stunning! And now I want to go pipe mountains with beautiful flowers. I think it’ll take some practice though.


  17. #
    Diane {Created by Diane} — February 15, 2013 @ 9:15 pm

    BEAUTIFUL!!! I just love them the colors are perfect and they look so pretty and delicate, wonderful work Naomi :)


  18. #
    vanillasugarblog — February 15, 2013 @ 11:18 pm

    do you know i have started practicing piping using margarine (the gross stuff)–even added some food coloring to it for design.
    not quite the same thing but it works, as long as you freeze it a bit.


  19. #
    Maryam Saffarini — February 16, 2013 @ 5:56 am

    those look gorgeous! i love how the frosting holds up!
    may i ask what does the frosting tastes like? is it too buttery like butter cream?


  20. #
    Kiran @ — February 17, 2013 @ 5:05 am

    Utterly beautiful!!!!


  21. #
    Amanda — February 17, 2013 @ 1:46 pm

    Your site is being re-designed?? Fun! Glad you are feeling better… hope you know how much you are loved and appreciated! :)


  22. #
    Rosie @ Blueberry Kitchen — February 17, 2013 @ 3:12 pm

    The cakes look so beautiful, I love the rose idea. Sorry you’ve been going through a hard time, hope things are getting better for you.


  23. #
    Anna @ Crunchy Creamy Sweet — February 17, 2013 @ 6:11 pm

    I find it so tricky to make roses with this technique! Thank you for the tutorial, Naomi! Soooo helpful!


  24. #
    Faye — February 20, 2013 @ 9:52 am

    These are great cupcakes to share at a bridal or baby shower. Very cute and lovely.


  25. #
    Emma — September 24, 2013 @ 8:15 am

    Ooh how lovely they are!! I will have to try to do this! Not sure about the result thoughe… =)


  26. #
    Kristy — October 20, 2013 @ 11:41 am

    These are beautiful! Would love to view the video tutorial, but can’t figure out how to watch it. I don’t use Twitter or Vine. Any help would be appreciated, as I am making some cupcakes for an upcoming baby shower!


  27. #
    Kristy — October 20, 2013 @ 11:45 am

    BTW, I did go to the Twitter feed and found it, but it just took me back to this page. Thanks for your help!


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