For the cakes

  • 175g soft baking spread
  • 175g caster sugar
  • 3 large eggs
  • 125g self-raising flour, sieved
  • ½ tsp baking powder
  • 50g cocoa powder, sieved
  • 50g dark chocolate chips

For the buttercream

  • 225g lightly salted butter, softened
  • 500g icing sugar
  • 190ml rose water
  • 38ml pink food colouring
  • 2 tsp milk


  1. 1

    Preheat the oven to 190ºC/gas mark 5. Line a 12-hole cupcake tin with 12 cupcake paper cases.

  2. 2

    Beat the spread and sugar until very soft and fluffy. Beat in the eggs, then add the flour, baking powder and cocoa powder.

  3. 3

    Stir in the chocolate chips. Spoon the cake mixture between the 12 cupcake cases. Bake for 20-25 minutes, then removed from the oven and cool on a wire rack.

  4. 4

    Meanwhile, whisk the butter and icing sugar together until very soft and fluffy. Add 2 drops rose water, 3 drops food colouring and the milk and whisk again for a few minutes until very creamy.

  5. 5

    Fit a rose petal nozzle into a large piping bag. Fill the piping bag with the buttercream. Holding the nozzle directly over the centre of the cake, pipe the icing to create a rose shape.

Nutritional Details

Each serving provides
  • Energy 2278kj 544kcal 27%
  • Fat 29.5g 42%
  • Saturates 15.2g 76%
  • Sugars 61.6g 68%
  • Salt 0.8g 13%

% of the Reference Intakes

Typical values per 100g: Energy 1838kj/439kcal

Each serving provides

70.4g carbohydrate 11.0g fibre 3.9g protein

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