To celebrate #NationalCupcakeWeek trending on twitter, we thought we would jump in on the fun with this creation! … Continue Reading >#NationalCupcakeWeek – Barnsgate’s Chocolate Buttercream Rose Cupcakes

Our star-baker this week has put together these vanilla cupcakes for #NationalCupcakeWeek. They are topped with a chocolate buttercream rose sprinkled with edible gold glitter at our very own Barnsgate Bake-off. The recipe is adaptable to have any flavourings or colours that you would like to feature. Here is our recipe:

Makes 24
Preparation: 20 minutes
Baking time: 20-25 minutes


  • 200g (7oz) plain flour, sifted
  • 2 tsp baking powder
  • 200g (7oz) caster sugar
  • ½ tsp salt
  • 100g (3½ oz) unsalted butter, softened
  • 3 eggs
  • 150ml (5fl oz) milk
  • 1 tsp vanilla extract

For the icing:

  • 200g (7oz) icing sugar
  • 1 tsp vanilla extract
  • 100g (3½ oz) unsalted butter, softened
  • 2 tbsps Cocoa Powder


  1. Preheat the oven to 180°C (350 °F/ Gas 4).
    Place the first 5 ingredients into a bowl.
  2. Mix together with your fingertips until it resembles
    fine breadcrumbs.
  3. In another bowl, whisk the eggs, milk and vanilla extract
    together until well blended.
  4. Slowly pour the egg mixture into the dry ingredients,
    whisking all the time.
  5. Whisk gently until smooth, being careful not to over-mix.
    Too much beating toughens cakes.
  6. Pour all the cake batter into a jug to make it easier to
  7. Place the cupcake paper cases into the holes in the
    cupcake trays.
  8. Carefully pour the cake mixture into the papers,
    filling each one only half full.
  9. Bake in the preheated oven for 20-25 minutes
    until springy to the touch.
  10. Leave the cupcakes for a few minutes, then
    transfer them to a wire rack to cool completely.

To make the icing

  1. Combine the icing sugar, vanilla extract, butter
    and cocoa powder in a bowl.
  2. Beat with a whisk until very light and fluffy.
  3. Check the cakes have completely cooled, or they
    will melt the frosting.
  4. Transfer your icing mixture into a piping bag.
  5. Pipe onto the cupcakes by holding the cupcake in
    one hand and squeezing the bag with the other.
  6. Pipe from the centre to the outer edge carefully.
  7. (optional) Sprinkle with edible gold glitter

    The cakes will keep in an airtight container for 3 days.     

We Recommend this piping bag kit to decorate your cakes with. It contains plenty of different nozzles for you to experiment with and make your creation your own! Available with next day delivery on prime.

Cake Decorating Set, Invool 32 Stainless Steel Piping Icing Nozzles Tips Kit with 2 Reusable Piping Bags,2 Coupler,2 Flower Nails and Storage Case for Cakes Cupcakes Cookies Pastry (38 Piece)


Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.