Lavender Roses:
½ cup (120 g) of room temperature fondant
1 drop Purple Food Coloring
1 tbsp (7 g) powdered sugar for hands

Preheat oven to 350F (175 C) degrees.

Line a 12-well muffin tin with cupcake papers.

In a large heat safe bowl, add the 1 oz of chocolate and the cocoa powder. Then our the hot water over the top to combine.

Add the sugar and oil, whisk to combine. Add the eggs and whisk until smooth. Add the vanilla. Set aside.

In a smaller bowl whisk together the flour, salt and baking soda. Add this flour mixture, to the chocolate mixture, in thirds, stirring gently with a wire whisk in a figure 8 pattern, just until combined.

Fill the cupcake wells ¾ of the way full. Bake 17 mins or until a toothpick comes out clean.

Allow cupcakes to cool completely before frosting.

To make the frosting combine cream cheese and powdered sugar in a bowl and with an electric mixer beat until combined. Add milk and vanilla and beat until smooth and creamy.

For the lavender roses, form the fondant into a ball. Then flatten. Place a drop of food coloring in the center. Fold in half. Place in a food safe plastic bag and knead making sure the food coloring is working into the fondant. Once worked in, remove from bag.

Continue to knead fondant until is well combined and uniform in color.

Rub powdered sugar on hands, to prevent fondant from sticking to hands. Break off a small piece of fondant, the size of a pea. Roll into a little ball. Then roll into a log. Flatten log and pinch, forming log into a little “taco”. Set aside.

Take another pea-sized piece of fondant. Roll into a ball, flatten into a disk. Attach disc to the base of the “taco” making sure the tops of each are at the same level. Mold at the base to adhere well. Set aside.

Take a third pea-sized piece of fondant, roll into a ball, flatten into disk, and attach to the opposite side of the “taco”. Now you will begin to see your rose forming.

Repeat the process for two more “disks” and attach them to the opposite sides of the “taco” to create a 4 petal flower.

Trim “tail” of the rose if kneaded with a sharp knife. Allow to rest for 20 mins or so to “dry out” a bit and harden before placing on top of the cupcakes.

To frost cupcakes, transfer frosting into a pastry bag fitted with a round tip (1/2”/13 mm) pipe a coil around the cupcake, creating a little coiled mound of frosting. Sprinkle with sugar pearls, and top with rose.

Refrigerate until ready to serve. Remove from fridge 20 mins before serving to allow frosting to come up to room temperature. Enjoy!

Hi! I’m Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn easy recipes elegant enough for entertaining but simple enough for a weeknight meal. So go ahead and have friends over! New Videos post every Saturday! SUBSCRIBE HERE! . Visit my website! VISIT MY WEBSITE:

View Comments (15)


  1. Reena sekhon (AtHomeWithReena)

    January 29, 2016 at 4:12 am

    Hey Beth! My husband made these last night and the frosting was too tangy.
    🙁 in the pumpkin cupcakes you used heavy cream instead of milk. Does that
    make the frosting better? I also used organic products from whole foods.
    Not sure if that contributed to the non sweetness of the frosting.

  2. Judie Lin

    January 29, 2016 at 4:12 am


  3. MK

    January 29, 2016 at 4:12 am

    Hi Beth, I’m making the cupcakes right now, and when I taste the batter its
    too salty, I even used unsalted butter instead of oil and use 3/4 teaspoon
    of salt because it says it in the instructions. It taste salty. I wanted to
    make sure if this is the correct amount. Thanks!

  4. Maico Acas

    January 29, 2016 at 4:12 am

    my mom said delicious and she loves it and love garden channel I followed
    every video and Beth love your cooking hope you have a great life bye

  5. Olivia Ferris

    January 29, 2016 at 4:12 am

    I love that u explained what each part means!!!

  6. Caterina Christakos

    January 29, 2016 at 4:12 am

    Congratulations. I just found this video and admire your dedication.

  7. Dodong Cj Dignos

    January 29, 2016 at 4:12 am

    Hi Beth , how come when I put vegetable oil on it it boils inside the oven
    and it burned and its not rising … Can you help me ? Pls. What will u do

  8. Lucy Sauceda

    January 29, 2016 at 4:12 am

    Do you think that this recipe would bake well as a cake? Please respond if
    you have the time. C:

  9. Nada Alzaabi

    January 29, 2016 at 4:12 am

    i am gonna name my account nadooy’s cooking time. i think so but i am gonna
    start it soon and please subscribe to me Beth or my best teacher in the
    world >< thanks. love ya ><

  10. Nada Alzaabi

    January 29, 2016 at 4:12 am

    your welcome and literally your are my best teacher and your the one who
    learned me how to cook and make simple sweets and deserts. i love you ,
    thanks for all your doing. and i am gonna make a cooking account that iam
    am gonna creaate a vedio saying your my best cooking teacher i ever sow and
    i am gonna say in my vedio ” dont forgfet to subscribe to entertainning
    with beth and i am gonna write the link in the description box bellow “. is
    that fine or not. >< love you

  11. T B

    January 29, 2016 at 4:12 am

    +Entertaining With Beth
    I’ m from Malta a very small island in the mediterranean

  12. Melanie L

    January 29, 2016 at 4:12 am

    Hi Beth!
    First of all, I love your channel! I wanted to make these cupcakes, but
    there are a couple of people in my family who are allergic to eggs. Do you
    have any suggestions for alternatives? Also what do I do if I wanted to
    make red velvet cupcakes?

  13. Joseph Draper

    January 29, 2016 at 4:12 am

    +entertaining with Beth almost 200k subscribers! Maybe a special recipe?

  14. Joseph Draper

    January 29, 2016 at 4:12 am

    Hi Beth!
    I just did this recipe for my mum and she loved them! I love cooking and it
    is one of my favourite hobbies. My favourite things to cook are deserts and
    cakes. Please could you do some more desert and cake videos? I would really
    appreciate it! :D

  15. Kris Milko

    January 29, 2016 at 4:12 am

    Oh my gosh, these are so perfect!!!! You never fail to impress and astonish
    me with your amazing recipes (especially on how to make those fondant
    roses!) Beth!

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