A little bit of frosting — okay, a lot of vanilla Swiss meringue buttercream — on a rich chocolate cupcake can make things feel better, right?
Valentine’s Rose Cupcakes
I’ve been sick — really sick. I spent all of last week at home with the flu and didn’t bake or blog at all. For someone used to constant movement, that was tough. My body simply wouldn’t cooperate and my baking hands had to rest.
After a week without baking, I wanted something cheerful, and cupcakes always lift my spirits. They have a way of making me smile, every time.
These cupcakes are a simple idea built from reliable elements: my favorite classic chocolate cupcake and a smooth vanilla Swiss meringue buttercream. The only change was shaping the frosting into roses to give them a Valentine’s feel.
I wish I had more time to set up the photos — the lighting in the first shot washed out some details, and I only had about ten minutes to photograph them that morning. The composition in the second shot isn’t ideal either, and the white background turned out a dingy gray. Not my best work, but the cupcakes still tasted great.
Valentine’s Rose Cupcakes
On to the baking.
Don’t be intimidated — rose cupcakes are easier than they look. I started by piping a white ruffled base using Wilton’s 2D tip, then flattened the top slightly with an offset spatula. After that I piped the rose using Wilton’s #104 tip. If you prefer a visual guide, Wilton offers a tutorial and I’ll post a video demonstration soon for those who like seeing the technique in action.
A few helpful notes:
- Use whatever frosting you prefer. I like Swiss meringue buttercream because it’s lighter in texture and less sweet than some frostings.
- For easier piping, flash-freeze the ruffled white base after piping. That helps prevent accidental nicks to the ruffled edge while you pipe the rose on top.
- To make the soft pink color, I used two drops of Americolor Electric Pink. Start with a tiny amount of coloring — it’s always easier to add more than to remove it.
Valentine’s Rose Cupcakes
Recipe adapted from Alice Medrich for Scharffen Berger Chocolate Maker
Makes 12 cupcakes | Preparation: Position a rack in the lower third of the oven and heat to 350°F.
Ingredients:
Cupcake:
- 1 cup (4.5 ounces) all-purpose flour
- 1 cup plus 2 tablespoons (7.3 ounces) sugar
- 1/3 cup plus 2 tablespoons (1.5 ounces) unsweetened natural cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, melted and warm
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup hot coffee
Vanilla Swiss Meringue Buttercream Frosting:
- 5 large egg whites
- 1 1/2 cups sugar
- 4 sticks unsalted butter, diced and softened
- 1/4 teaspoon salt
- 1 tablespoon vanilla
Instructions:
Cupcakes:
1. In a bowl, whisk together the flour, cocoa powder, sugar, baking soda, and salt until evenly combined. Add the melted warm butter, eggs, and vanilla, then beat on medium speed for one minute. Scrape the bowl, add the hot coffee, and beat for 20–30 seconds until the batter is smooth. The batter will be thin enough to pour. Divide it evenly among lined cupcake cups. Bake 18–22 minutes, or until a toothpick inserted into the center comes out clean. Cool the pan on a rack and frost the cupcakes only when completely cool. Store and serve at room temperature.
TIP: For light, tender cupcakes, spoon the flour and cocoa lightly into measuring cups rather than scooping; then level the measures without tapping or shaking them.
Vanilla Swiss Meringue Buttercream:
1. Combine the egg whites and sugar in a heatproof bowl set over simmering water. Whisk constantly until the mixture reaches 150°F.
2. Transfer the mixture to a stand mixer fitted with the whisk attachment and beat on medium speed until it cools and doubles in volume.
3. With the mixer running, add the softened butter a piece at a time, mixing to incorporate after each addition. The mixture may look curdled at times — this is normal. Continue mixing and it will smooth out. Add the salt and vanilla and mix until combined.