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Valentine’s Rose Cupcakes

January 17, 2012 By Naomi Robinson | Bakers Royale 43 Comments

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.

Filed Under: Cupcakes, Sweet

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Comments

  1. Maria says

    January 17, 2012 at 7:33 pm

    Gorgeous!!

  2. MikeVFMK says

    January 17, 2012 at 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.

  3. Becca says

    January 17, 2012 at 7:53 pm

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

  4. Amy says

    January 17, 2012 at 7:55 pm

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

  5. Food Frenzy says

    January 17, 2012 at 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.

  6. Annie @ Annie's Cooking Lab says

    January 17, 2012 at 9:34 pm

    Those are so beautiful! I love the frosting technique!

  7. beti says

    January 17, 2012 at 10:19 pm

    that frosting is really beautiful! they look so adorable

  8. Katrina @ Warm Vanilla Sugar says

    January 17, 2012 at 10:33 pm

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

  9. Ann P. says

    January 17, 2012 at 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 🙂

  10. notyet100 says

    January 17, 2012 at 11:18 pm

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

  11. Jennifer says

    January 18, 2012 at 1:08 am

    I love how romantic these look.

  12. Carole Resnick says

    January 18, 2012 at 1:39 am

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

  13. Averie @ Love Veggies and Yoga says

    January 17, 2012 at 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!

  14. Naomi says

    January 18, 2012 at 6:42 am

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

  15. Brian says

    January 18, 2012 at 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!

  16. Stephke says

    January 18, 2012 at 2:15 pm

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

  17. Diane says

    January 18, 2012 at 4:46 pm

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

  18. Karyn says

    January 18, 2012 at 5:43 pm

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

  19. sweetsugarbelle says

    January 18, 2012 at 6:50 pm

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

  20. sarah @ two tarts says

    January 18, 2012 at 7:38 pm

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

  21. Brooke (Baking with Basil) says

    January 18, 2012 at 8:01 pm

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

  22. Brooke (Baking with Basil) says

    January 18, 2012 at 8:01 pm

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

  23. alyce@culinarythymes says

    January 18, 2012 at 10:32 pm

    oh these look amazing. so pretty and delicate.

  24. anh@anhsfoodblog.com says

    January 18, 2012 at 11:01 pm

    absolutely beautiful!

  25. Elena says

    January 19, 2012 at 12:07 am

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

  26. Shumaila says

    January 19, 2012 at 3:32 am

    These look so pretty!

  27. Kathy says

    January 19, 2012 at 3:57 am

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

  28. Amrita says

    January 19, 2012 at 10:42 am

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

  29. nicole {sweet peony} says

    January 19, 2012 at 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!!

  30. Leah says

    January 19, 2012 at 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!

  31. Kristine Bizzelle says

    January 19, 2012 at 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.

  32. Naomi says

    January 19, 2012 at 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.

  33. ELK says

    January 20, 2012 at 1:54 am

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

  34. Sylvie @ Gourmande in the Kitchen says

    January 20, 2012 at 9:07 am

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

  35. Brandon @ Kitchen Konfidence says

    January 24, 2012 at 10:21 pm

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

  36. lester@cupcakeideasforyou.com says

    January 25, 2012 at 1:55 pm

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

  37. Eliana says

    January 27, 2012 at 4:37 pm

    Love your cake to frosting ratio here. Absolutely perfect!

  38. Janelle King says

    April 5, 2012 at 8:40 pm

    I would love to see the tutorial on the rose!

  39. Shanna@ pineapple and coconut says

    January 15, 2013 at 7:53 pm

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

  40. Liv B says

    February 5, 2013 at 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.

  41. Aine says

    February 17, 2013 at 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.

  42. Andrea says

    May 17, 2013 at 12:54 pm

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

  43. Lerosedimari says

    July 12, 2013 at 3:56 am

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

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About Naomi Robinson

Welcome to my cozy corner where baking meets random thoughts and musings. I’m a self-taught baker sharing all things sweet (and some savory—okay, and cocktails) with a whisk in one hand and a camera in the other.

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