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Five cupcakes decorated with pink and red roses and tied with a pink bow ribbon Tried & Tested

Ribbon rose cupcakes

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3.167 stars based on 6 ratings

These lovely ribbon rose cupcakes look stunning and are easy to make, decorated with buttercream and ribbon roses made using sugar paste icing.

Key Information

  • Prep:
    Bake:

    Total time:

  • Calories:
    Fat:
  • Serves:12
  • Skill level:medium

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Ingredients

For the cupcakes

For the buttercream

  • 500g 17⅝ oz Icing sugar (we like Silver Spoon) Icing sugar
  • 250g 8⅞ oz Butter (unsalted) softened
  • 1tsp 1tsp Vanilla extract (we like Nielsen-Massey) Vanilla extract

For the ribbon roses

  • 250g 8⅞ oz Sugar paste icing white
  • 250g 8⅞ oz Sugar paste icing red

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 180°C (160°C, gas mark 4) and line a 12 hole cupcake tin with cupcake cases.

  2. Classic mode Step 2

    Cream together the butter and sugar until pale and fluffy, then add the beaten eggs one by one and the vanilla extract, mixing well between each one to ensure the mixture doesn’t curdle.

    Ingredients for this step

    • 250g 8⅞ oz Butter (unsalted) softened
    • 250g 8⅞ oz Unrefined golden caster sugar (we like Billington's) Unrefined golden caster sugar
    • 4 4 Egg(s) (free range) medium
    • 1tsp 1tsp Vanilla extract (we like Nielsen-Massey) Vanilla extract
  3. Classic mode Step 3

    Sift in the flour and carefully fold in until just incorporated, do not over mix.

    Ingredients for this step

  4. Classic mode Step 4

    Spoon into the cupcake cases until they are 2/3 full then place in the oven for 25 minutes or until a skewer comes out clean and the cakes are golden brown.

  5. Classic mode Step 5

    Remove from the oven, leave to cool then transfer to a cooling wire to cool completely.

  6. Classic mode Step 6

    Whilst the cakes are cooling you can make the ribbon roses.  Knead the red and white icings and to make pink, add some red to the white and knead until the colour is uniform, repeat until you have the desired shade of pink. Next take small pieces of the icing and roll into a thin sausage, then using a small rolling pin roll this out until it’s flat and quite thin. Fold in half lengthways then begin to roll the short end over quite tightly until you’ve made a small rose bud. You may need to cut off the excess icing from the base. Put to one side to set whilst you make the rest.

    Ingredients for this step

    • 250g 8⅞ oz Sugar paste icing red
    • 250g 8⅞ oz Sugar paste icing red
  7. Classic mode Step 7

    To make the buttercream, place the butter and icing sugar in a large bowl with the vanilla extract and start to beat together slowly to start with then increase the speed and beat until the buttercream is light and fluffy. You can add a few drops of food colour here if you wish. Then spoon into a piping bag with a star nozzle fitted.

    Ingredients for this step

    • 250g 8⅞ oz Butter (unsalted) softened
    • 500g 17⅝ oz Icing sugar (we like Silver Spoon) Icing sugar
    • 1tsp 1tsp Vanilla extract (we like Nielsen-Massey) Vanilla extract
  8. Classic mode Step 8

    Pipe swirls of buttercream onto the top of each cake then place the roses on top.