Valentine’s Rose Cupcakes

A little bit of frosting, okay-a lot of vanilla Swiss meringue buttercream frosting and a rich chocolate cupcake will make all things okay again, right?

Valentine's Rose Cupcakes

I’ve been sick, real sick. I was down for all of last week with the flu. I stayed home from work and didn’t do one bit of blogging. Now for a person who is use to constant movement that was hard. But my body fought against me and just wouldn’t allow my baking hands any exercise.

So of course coming out of a week-long baking absence, I wanted to make something cheerful. Cupcakes always do the trick for me. I’m not quite sure what it is, but they always make me smile.

This is a simple cupcake idea using some of my favorite basic elements like my go-to classic chocolate cupcake and my go-to vanilla frosting. The only thing I did different was to carve the frosting into some roses for a Valentine’s cupcake theme.

I wish I had set-up the shot better so you could see how simple the piping is from the side, but the bad lighting in that first shot washes everything out. Truth be told,  I had 10 minutes to photograph this morning. It shows—not my best work. And as you can tell I couldn’t settle on any one style for the shot. The composition in this second shot is all wrong and the bright white background I had intended is a dingy grey.

Valentine's Rose Cupcakes

Ah well. . .moving on.

Don’t be intimidated making these.  Rose cupcakes are so much easier than you may think. I started by creating a white base of ruffles with Wilton’s 2D tip and then using an offset spatula to flatten the top. After that I used Wilton’s #104 tip  to create a rose. Here’s is Wilton’s tutorial. I will be posting a video next week, since I’m assuming I can’t be the only one who likes seeing instructions in action.

A few notes:

  • Feel free to use your favorite go-to frosting. I’m personally a fan of SMB since it’s lighter in texture and not as sweet.
  • For ease of piping, I did a flash freeze of the ruffled white base after it was piped. This will help to prevent any accidental nicks to the ruffled edge if your hand slips while piping the rose on top.
  • To create the soft pink I used 2 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.

Valentine’s Rose Cupcakes

Recipe adapted from Alice Medrich for Scharffen Berger Chocolate Maker

Makes 12 cupcakes | Preparation: Position a rack in the lower third of the oven. Heat the oven to 350 degrees.

Ingredients:

Cupcake:

  • 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

Instructions:

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. 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.

Vanilla Swiss Meringue Frosting:

1. Combine egg whites and sugar in a bowl placed over simmering water. Bring mixture to 150 degrees F while whisking constantly.
2. Transfer mixture to stand mixer bowl, fitted with a whisk attachment and beat on medium speed until mixture 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.

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46 Responses to “Valentine’s Rose Cupcakes”

  1. #
    1
    Maria — January 17, 2012 @ 7:33 pm

    Gorgeous!!

    Reply

  2. #
    2
    MikeVFMK — January 17, 2012 @ 7:42 pm

    Really beautiful, Naomi! I’m glad you’re finally feeling better. Sounds like you had the same thing I did. Welcome back.

    Reply

  3. #
    3
    Becca — January 17, 2012 @ 7:53 pm

    These are so beautiful. I’m glad to hear you are feeling better.

    Reply

  4. #
    4
    Amy — January 17, 2012 @ 7:55 pm

    These are gorgeous! And I bet taste as wonderful as they look.

    Reply

  5. #
    5
    Food Frenzy — January 17, 2012 @ 8:05 pm

    We have enjoyed visiting your site and seeing all of the beautiful treats you have made. Such talent. :)

    We invite you to share this post and your other wonderful food posts at Food Frenzy. Please check out our site to learn more about our community.

    Reply

  6. #
    6
    Annie @ Annie's Cooking Lab — January 17, 2012 @ 9:34 pm

    Those are so beautiful! I love the frosting technique!

    Reply

  7. #
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    Averie @ Love Veggies and Yoga — January 17, 2012 @ 10:05 pm

    These are too pretty to eat! Well, almost :)

    I love buttercream frosting and don’t need to pipe it to eat it– I can go to town quite nicely straight outta the mixing bowl. ha!

    Reply

  8. #
    8
    beti — January 17, 2012 @ 10:19 pm

    that frosting is really beautiful! they look so adorable

    Reply

  9. #
    9
    Katrina @ Warm Vanilla Sugar — January 17, 2012 @ 10:33 pm

    These are so pretty! So glad to hear you’re feeling better again too. Being sick is the worst!

    Reply

  10. #
    10
    Ann P. — January 17, 2012 @ 10:56 pm

    Well, your pictures look beautiful and amazing to me! I love the minimalistic but romantic vibe to these cupcakes. the SMB and chocolate cake sound sooooo yummy right now! craaaving :)

    Reply

  11. #
    11
    notyet100 — January 17, 2012 @ 11:18 pm

    Frosting looks so good,..:) perfect cupcakes,..

    Reply

  12. #
    12
    Jennifer — January 18, 2012 @ 1:08 am

    I love how romantic these look.

    Reply

  13. #
    13
    Carole Resnick — January 18, 2012 @ 1:39 am

    I cought whatever you had. Will do your cupcakes for Valentine’s Day. May tint the butter cream pink.

    Reply

    • Naomi replied: — January 18th, 2012 @ 6:42 am

      Carole-Oh no! Get better soon. It is no fun!

      Reply

  14. #
    14
    Brian — January 18, 2012 @ 4:27 am

    I’m so sorry you got sick! That’s not fun!

    And that’s a load of poop… That first shot is beautiful. Makes me wish I had such skill with piping!

    Reply

  15. #
    15
    Stephke — January 18, 2012 @ 2:15 pm

    Glad you’re feeling better! Your roses cupcakes are so gorgeous! Take care!

    Reply

  16. #
    16
    Diane — January 18, 2012 @ 4:46 pm

    I think both photos look great. Those cupcakes are beautiful!

    Reply

  17. #
    17
    Karyn — January 18, 2012 @ 5:43 pm

    Stunning! Glad to hear you are better. Nothing worse than being sick!

    Reply

  18. #
    18
    sweetsugarbelle — January 18, 2012 @ 6:50 pm

    Pretty is not even the word, I love every single thing about these gorgeous cupcakes, Naomi!!!

    Reply

  19. #
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    sarah @ two tarts — January 18, 2012 @ 7:38 pm

    gorgeous! love the super light pink of the rose. I want someone to make me this for my birthday!! :)

    Reply

  20. #
    20
    Brooke (Baking with Basil) — January 18, 2012 @ 8:01 pm

    Gorgeous! Absolutely gorgeous!!! Looking forward to the tutorial!

    Reply

  21. #
    21
    Brooke (Baking with Basil) — January 18, 2012 @ 8:01 pm

    ps….Glad to hear you are feeling better and back in the kitchen. :)

    Reply

  22. #
    22
    alyce@culinarythymes — January 18, 2012 @ 10:32 pm

    oh these look amazing. so pretty and delicate.

    Reply

  23. #
    23
    anh@anhsfoodblog.com — January 18, 2012 @ 11:01 pm

    absolutely beautiful!

    Reply

  24. #
    24
    Elena — January 19, 2012 @ 12:07 am

    These are so pretty! I’m glad you’re feeling better.

    Reply

  25. #
    25
    Shumaila — January 19, 2012 @ 3:32 am

    These look so pretty!

    Reply

  26. #
    26
    Kathy — January 19, 2012 @ 3:57 am

    It’s great that you’re better! :]
    The photos aren’t bad either, and the cupcakes look scrumptious!

    Reply

  27. #
    27
    Amrita — January 19, 2012 @ 10:42 am

    These cupcakes are absolutely gorgeous and so are your pictures! Stunning!

    Reply

  28. #
    28
    nicole {sweet peony} — January 19, 2012 @ 5:53 pm

    these are absolutely gorgeous!! i love the roses & i’m really looking forward to your video tutorial. really glad to hear that you’re feeling better!!

    Reply

  29. #
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    Leah — January 19, 2012 @ 6:22 pm

    You really have a talent for making absolutely gorgeous baked goods. These are perfect for valentines day – also would be great for a wedding!

    Reply

  30. #
    30
    Kristine Bizzelle — January 19, 2012 @ 10:38 pm

    very very pretty. i just wanted to point out that you said you used a 12 tip to make the roses, but didnt mention anything about the 104 tip…just thought i would let you know i noticed that.

    Reply

    • Naomi replied: — January 19th, 2012 @ 10:54 pm

      Kristine-Thank goodness you pointed that out. Tip 12 is a round tip and I didn’t use that at all. I have my tips mixed-up. It is indeed tip number 104 that I used. Thank you for letting me know. I’ve fixed it in the post. I REALLY APPRERCIATE you pointing that out.

      Reply

  31. #
    31
    ELK — January 20, 2012 @ 1:54 am

    These are just stunning, the prettiest cupcake decorations I’ve ever seen!

    Reply

  32. #
    32
    Sylvie @ Gourmande in the Kitchen — January 20, 2012 @ 9:07 am

    How pretty and feminine, I’m impressed by your piping skills.

    Reply

  33. #
    33
    Brandon @ Kitchen Konfidence — January 24, 2012 @ 10:21 pm

    So beautiful! I’ll be looking forward to that video! I’m not very good at decorating cakes and cupcakes :P

    Reply

  34. #
    34
    lester@cupcakeideasforyou.com — January 25, 2012 @ 1:55 pm

    A perfect cupcake for a perfect valentines date. This cupcake are exceptionally gorgeous.

    Reply

  35. #
    35
    Eliana — January 27, 2012 @ 4:37 pm

    Love your cake to frosting ratio here. Absolutely perfect!

    Reply

  36. #
    36
    Janelle King — April 5, 2012 @ 8:40 pm

    I would love to see the tutorial on the rose!

    Reply

  37. #
    37
    Shanna@ pineapple and coconut — January 15, 2013 @ 7:53 pm

    Gorgeous! Vanilla SMBC is my go-to frosting as well. Its so so good!!

    Reply

  38. #
    38
    Liv B — February 5, 2013 @ 9:50 am

    Hi Lovely! Can I ask what tip you used to get the ruffled icing? I’m trying to get something similar myself but can’t seem to do it. Is it whipping the frosting for ages? Is it a large tip or small? I’ve been trying & buying but still no luck.

    Reply

  39. #
    39
    Aine — February 17, 2013 @ 10:01 am

    Made these yesterday, to great acclaim. Delicious chocolate flavour. Haven’t tried the buttercream though, didn’t have enough eggs left after the cupcakes.

    Reply

  40. #
    40
    Andrea — May 17, 2013 @ 12:54 pm

    Could you please tell us more about the frosting technique?
    I would love to make something this pretty!

    Reply

  41. #
    41
    Lerosedimari — July 12, 2013 @ 3:56 am

    Bellissimo sito, complimenti.
    Ecco il mio lerosedimari.blogspot.com

    Reply

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