Valentines Rose Cupcakes

Valentines Rose Cupcakes

This fabulous Valentines Rose Cupcakes Tutorial comes with a yummy recipe and help piping your awesome rose on top! A huge thanks to our guest blogger Victorious Cupcakes for contributing.


  • Makes: 12
  • Prep Time: 35 mins
  • Cooking Time: 30 mins
  • Total Time: 1 hour 5 mins
  • Skill Level: Easy Peasy
  • Cost: Cheap as Chips!

There’s nothing more romantic then a bunch of red roses – so why not make these special rich chocolate cupcakes topped with romantic flowers to show someone you care this Valentine’s Day?


  • 110g butter
  • 110g 48% dark chocolate
  • 10g coffee granules
  • 60g self raising flour
  • 60g plain flour
  • 10g cornflour
  • 25g cocoa powder
  • ⅓ tsp bicarbonate of soda
  • 240g caster sugar
  • 2 eggs, lightly beaten
  • 3½ tsp vegetable oil or olive oil (not virgin oil)
  • 50ml buttermilk
  • 80ml of water

For the icing:

  • 110g butter
  • 400g icing sugar
  • 2 tbls milk
  • 1 tsp vanilla extract
  • 1/2 tsp of Red Extra Sugarflair

For the leaves:

  • 50g flower paste
  • Green colouring
  • 1 small rose leaf cutter

You will also need:

  • Muffin trays
  • 12 Red Cases
  • Flower Piping Tip
  • Large piping bag
  • Household sponge

See our Valentines Rose Cupcakes Collection to get everything you need to create this cute Valentines Rose Cupcakes.

Step 1:

To make the leaves: Colour the flower paste with the holly-green colouring. Roll thinly, 1/8th of an inch thick, cut 12 leaves and place on a sponge to dry.

Step 2:

To make the cakes: Preheat the oven to 160°C/320°F/Gas Mark 3 and line a 12-hole muffin tray with cupcake cases.

Step 3:

Place butter, chopped chocolate, coffee granules and water in a large bowl over a pan of boiling water, stir gently until melted then remove from the heat and allow to cool.

Step 4:

Sift the flour, cocoa and bicarbonate of soda into a large bowl. Stir in the sugar and make a well in the centre. Add the beaten eggs, oil and buttermilk and the chocolate mixture, stirring with a large spoon until completely combined.

Step 5:

Fill cupcake cases to 2/3 full and bake for 30 minutes. Remove and cool in the tins for 10 minutes before cooling on a wire rack ready for icing.

Step 6:

To make the icing: Add butter, icing sugar and vanilla extract to a large mixing bowl, then beat for about 5 minutes with an electric whisk until smooth. Add the red colouring and beat again.

Top Tip: Pour the milk gradually, if you need to loosen the mixture.


Step 7:

Pipe roses onto your cupcakes. See this video tutorial below to learn how.


  1. Have you weighed 1/2 a teaspoon of Red Extra, 2g is the recomened amout for 1kg of Red Extra colour. I can’t acheive red just using that amount?

    1. Sorry we haven’t actually weighed it out. Don’t forget though that the colour will deepen as it sets. If you want a darker red you can always add a very small amount of black to the mix which will give you a deeper shade than red extra alone.

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