roses

These decorative cupcakes make the perfect centrepiece for a wedding or christening, or a lovely gift

Romantic rose cupcakes

yogurt

eggs

tsp vanilla extract

golden caster sugar

self-raising flour

tsp baking powder

ground almond

unsalted butter

white chocolate

icing sugar

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.

Apple roses are a very simple dessert recipe, that&#x27;s so pretty to look at. Impress a loved one with this simple sweet treat

Baked Apple Roses

water

lemon juice

apples (thinly sliced (I like pink lady

puff pastry (vegan, thawed (rectangular shape))

raspberry chia jam (or jam of choice)

Fill a mixing bowl with water lemon juice, and transfer sliced apples to bowl as you chop. (This will stop them from browning)

Bring a pot of water to boil and add sliced apples for 1-2 minutes. They should be slightly soft, but not breaking. Strain apples from water and place apple slices onto clean dish towel. Pat dry.

Roll out your puff pastry onto work station and cut into 8 thin strips, approx. 3 inches wide.

In a saucepan, combine fig jam and 1/2 cup water. Stir to combine until jam is thick but runny, and easy to spread.

Preheat oven to 375C/190F. Lightly oil muffin tray cavities. One at a time, spread a thin layer of jam onto the puff pastry strip. Arrange apple slices, overlapping each other at the middle point of each slice, along the top of the pastry strip. Make sure the skin side of the slices stick half-way out of the pastry strip.

Fold in the bottom half of the dough to seal in the apple wedges. Then, starting from one end, carefully roll the dough to make a flower. Seal the flower edge at the end by pressing with your finger, and place the apple flower in your muffin cavity.

Continue Step 5 and Step 6 for the rest of your puff pastry; adding jam, apple slices, and rolling the pastry into flower shapes. Until you&#x27;ve used all your puff pastry and apples. Bake for 40-45 minutes, or until golden and cooked.

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Romantic rose cupcakes

Baked Apple Roses

Top 2 roses recipes from across the web

The most viewed roses recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Romantic rose cupcakes

Baked Apple Roses

The most viewed roses recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine