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Rosemary wreath cupcakes

Rosemary wreath cupcakes


These sweet cupcakes have a delicate herby flavour with festive decoration – they would make a great Christmas gift

  • Feeds 12 Feeds 12
  • Ready in 1 hour 15 minutes

Each serving contains

  • Energy
    1797kj 430kcal
  • Fat
    High 34%
  • Saturates
    High 65%
  • Sugar
    High 48%
  • Salt
    Low 4%

% of adult’s reference intake | Carbohydrates per serving : 50g

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Big Bag Option


  • 175g Co-op unsalted butter, softened
  • 175g Fairtrade caster sugar
  • 3 Co-op British free range eggs, beaten
  • 125g Co-op self raising flour
  • ½ tsp baking powder
  • 50g Co-op ground almonds
  • Zest of 1 small orange, plus juice if needed
  • ½ x 25g pack rosemary, chopped, or 1 tsp dried
  • 110g Co-op unsalted butter, softened
  • 225g Fairtrade icing sugar, sifted
  • 1 tsp orange zest
  • 1 Co-op British free range egg white
  • About 225g Co-op red grapes
  • 75g Fairtrade caster sugar
  • ½ x 25g pack rosemary (optional)


  1. Preheat the oven to 180°C/fan 160°C/Gas 4
  2. Line a 12-hole muffin tray with cases
  3. Using an electric whisk, beat the butter and caster sugar together until creamy
  4. Gradually whisk in the beaten egg, adding a little of the flour if needed to stop it curdling
  5. Sift in the flour and baking powder, add the ground almonds, orange zest and rosemary, then gently fold in until smooth
  6. Pour into the muffin cases. Bake for 20-22 mins, until risen and golden
  7. Leave to cool

For the icing:

  1. Beat the butter until smooth, then add the sugar in stages, whisking slowly until incorporated
  2. Add the zest and whisk until fluffy — if it’s too stiff, add a little orange juice

For the decoration:

  1. Whisk the egg white until frothy, then brush on the grapes, using a pastry brush
  2. Transfer to a plate lined with greaseproof paper
  3. Sprinkle with caster sugar, then roll around to coat. Set aside for 2 hours to dry

To assemble:

  1. Pipe the icing on the cupcakes. Top with frosted grapes, then arrange the rosemary, if using, to look like a wreath.

To store: the iced cakes will keep for up to 3 days in an airtight tin.

To freeze: when cool, keeping them in a single layer, double wrap the un-iced cakes in cling film, then freeze overnight. Next day, put them in a freezer bag and label. They’ll keep for up to 1 month. To defrost, leave at room temperature until thawed. For the icing, store in a sealed, labelled freezer bag for up to 1 month. To defrost, leave at room temperature until spreadable.

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