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Flower cupcake with pink swirly icing so it looks like a rose.

Flower cupcakes

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2.968 stars based on 33 ratings

These adorable almond cupcakes are simple to make and look really pretty decorated with a delicate rose piped using buttercream, perfect for a birthday party or mother’s day gift.

Key Information

  • Prep:
  • Bake:
  • Serves:12
  • Skill level:easy

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Ingredients

For the cupcake

  • 115g 4⅛ oz White caster sugar (we use Silver Spoon) White caster sugar
  • 115g 4⅛ oz Stork (from the tub)
  • 2 2 Egg(s) (free range) medium
  • 140g 5 oz Self-raising white flour (we use Allinson) Self-raising white flour
  • ½tsp .5tsp Baking powder
  • 25g 1 oz Almonds (ground)
  • 1tsp 1tsp Almond extract Almond extract

For the buttercream

  • 85g 3 oz Stork (from the tub)
  • 225g 8 oz Icing sugar (we use Silver Spoon) Icing sugar
  • 1tbsp 1tbsp Milk (whole)
  • Pink food colouring a few drops

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 180°C (160°C fan, gas mark 4). Line a cup cake tin with 12 paper cupcake cases.

  2. Classic mode Step 2

    Place the stork and sugar in a mixing bowl and beat with a wooden spoon or electric mixer until light and fluffy.

    Ingredients for this step

    • 85g 3 oz Stork (from the tub)
    • 115g 4⅛ oz White caster sugar (we use Silver Spoon) White caster sugar
  3. Classic mode Step 3

    Now gradually beat in the eggs a little at a time until smooth, adding a little flour if the mixture curdles.

  4. Classic mode Step 4

    Stir in the flour, baking powder, almond extract and ground almonds and mix until smooth.

    Ingredients for this step

  5. Classic mode Step 5

    Place heaped tablespoons of the mix in 12 cupcake cases. Bake in centre of the oven for 20-25 minutes. Cool on wire tray.

  6. Classic mode Step 6

    While the cakes are cooling, mix the icing ingredients together adding enough colouring to achieve your favourite shade of pink. You can divide the icing and have two shades of pink for a pretty effect.

    Ingredients for this step

    • 85g 3 oz Stork (from the tub)
    • 225g 8 oz Icing sugar (we use Silver Spoon) Icing sugar
    • 1tbsp 1tbsp Milk (whole)
    • Pink food colouring a few drops
  7. Classic mode Step 7

    Using a large spoon, place one of shades of icing down one side of a piping bag fitted with a 124 petal nozzle. Spoon the other shade of icing down the other side of the bag.

  8. Classic mode Step 8

    Start in the middle with the thick edge of the pipe to the base and pipe a bud shape. Continue piping petals gradually making them slightly larger as you get to the edge. Place into individual cupcake boxes to give as gifts.