Piped Rose Cupcakes
Chocolate Cupcakes decorated with a piping bag to create a beautiful, pink and cream rose out of tasty buttercream icing.
This is the result of another Sunday morning of baking while my husband is still working on the house!
I’ve been wanting to make these for ages because they just go so well with all kinds of occasions! They’re good for birthdays, Valentine’s Day, mother’s day… you could do a yellow version and use them for Easter even!
And I think most people underestimate how quick they are to decorate! Literally, you can have the icing ingredients measured out, mixed, packed in the piping bag and a whole batch decorated in less than 10 minutes, and yet they look like you’ve spent hours on them!
You can also make any kind of cupcake with this icing as it is just buttercream so goes with pretty much anything. I’ve chosen to make chocolate cupcakes just because they are the most popular in my house!
You can always add some flavouring to the mix if you want the icing to go with any particular cupcake that you want to make as an alternative (e.g lemon, orange etc).
- I recommend using food colouring gel to colour your buttercream icing instead of liquid, as the liquid can make the icing a little too thin.
- You can use any colour you like for these Piped Rose Cupcakes, it doesn’t have to be pink.
- This recipe makes 12 cupcakes.
- These cupcakes should be stored in an airtight tin.
- They will last for around 5 days (if not eat beforehand) if stored correctly.
- As mentioned above, you can flavour the cupcakes however you like.
- You don’t have to use the edible spray if you’d prefer a less shiny/glittery finish.
Here’s how I made my Piped Rose Cupcakes
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Ingredients (makes 12)
- 5oz caster sugar
- 5oz margarine
- 3 eggs
- 5oz Self raising flour
- 2 tablespoons cocoa powder (opt)
- 14 oz icing sugar
- 7 oz butter
- pink food colouring gel (I use dr oetkers which I have linked in the “what you’ll need” section below.
- Pink pearl edible spray (I use lustre edible spray in rose gold which I have linked in the “what you’ll need” section below.
What you’ll need to make these Piped Rose Cupcakes
Wire Cooling Rack
Large Drop Flower Nozzle
Method (makes 12)
To prepare, preheat the oven to 180C and place 12 cupcake cases in a bun tin.
- Firstly, place the butter/margarine and sugar in a mixing bowl and beat with electric whisk or in food processor until light and fluffy.
- Secondly, add the eggs and continue to mix until combined.
- Add flour and continue to mix until combined.
- Add cocoa powder and continue to mix until combined.
- Divide the mixture evenly between the 12 bun cases, and place the tin on the middle shell of the oven.
- Bake for approximately 20 minutes. (Avoid opening the oven door until they are ready to take out. Check through the glass window In the oven.)
Tip – when you think they are ready, you can open the oven door and press on the middle of the top of the cupcakes with your finger. If it leaves a dent in the cake, you must shut the door again swiftly and bake for longer. If it springs back up then the cupcakes are ready to be taken out of the oven.
- Beat icing sugar and butter in a mixing bowl until it is completely mixed together and forming a smooth paste.
- Take out 1/3 of the mixture and place in a separate dish.
- Add a few drops of pink food colouring gel to the dish containing 1/3 of the mixture, and stir in with a spoon. Keep adding a few drops at a time and stirring until you get the depth of the colour you like.
- Tear off a large square of cling film and place flat on the worktop. Add your mixture to the centre in a line of about 2 inch thickness, from one end of the film to the other, and roll it up in the cling film. This will leave you with a tube-like roll of icing with a hole at either end. At one end, tightly twist the cling film to close the hole, twisting up to as far as meets the icing. At the other end, Loosely twist the cling film.
- Loose end first, place the cling film icing roll into a piping bag with a large drop flower nozzle.
- From the top of the piping bag, squeeze the icing down towards the nozzle. Test on a piece of greaseproof paper.
- Applying pressure downwards on the piping bag, ice the cupcake starting in the centre, making a tight swirl from the inside out.
- When you have completed your icing swirl, stop applying pressure and taper it off against the side.
- Finally, spray the edges of the icing with the edible spray to give it a sheen and leave to dry.
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If you liked this Piped Rose Cupcakes recipe, you may also like my Lotus Biscoff Cupcakes recipe. Click here to read it.