For the cakes

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

For the buttercream

  • 225g lightly salted butter, softened
  • 500g icing sugar
  • Few drops rose water
  • Few drops pink food colouring
  • 2tsp milk


  1. 1

    Preheat the oven to 190ºC, 170ºC fan, Gas 5.  Line a 12 hole cupcake tin with 12 cupcake paper cases.

  2. 2

    Beat the butter and sugar until very soft and fluffy, beat in the eggs, with the flour, baking powder and cocoa powder.

  3. 3

    Stir in the chocolate chips. Spoon the cake mixture between the 12 cupcake cases.

  4. 4

    Bake for 20-25 minutes or until the cakes spring back to the touch. Remove from the oven and cool on a wire rack.

  5. 5

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


  6. 6

    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 with quite a strong pressure over the surface, to create a rose shape. 

Recipe by Sally Mansfield for Sainsbury's

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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