One cupcake, one glaze, many toppings.
What you need: makes 24 cupcakes
2-1/2 cups all purpose flour
2 cups sugar
4 eggs, at room temperature
2 sticks or 1 cup butter, at room temperature
1/2 cup yogurt
2 tsp vanilla essence
2 tsp baking powder
1/2 tsp salt
Chocolate glaze:
2 cups confectioner sugar
8 oz unsweetened chocolate
1/2 cup butter
2 to 3 Tbsp milk
A pinch of salt
Assorted toppings of fresh fruit, sprinkles and sweetened coconut flakes.
Sift the flour, salt and baking powder together, set aside. Preheat the oven to 350 degree F. Using a cake mixer, or electric beater, cream butter, sugar and yogurt until creamy.
Add the eggs and beat them together until combined. Add vanilla and beat for a few more seconds. Pour in the dry mixture little by little, until the mixture is combined.
Pour it into cupcake two baking trays (12-cupcake holders) with cupcake liners. Bake for 16-18 minutes, or until a skewer poked through comes out clean.
Remove the trays and let cakes rest in the tray for 2 minutes then remove them and set them on cooling racks until they cool entirely.
While they cool, prep your glaze.
In a saucepan on ow heat, add butter. When it is nearly melted, add in the chocolate, and stir with a whisk until it melts. Add confectioners sugar and salt. Whisk briskly;if it is too thick, add a few tbsp of milk. Continue to whisk until the glaze is shiny. Remove from heat and let it cool down to lukewarm.
Hold the cupcake in your hand, and dunk it face down into the glaze and give it a swirl to coat the crown of the crown of the cupcake entirely. Place them on a platter and sprinkle topping of your choice. Place fresh fruits when the icing has cooled. Enjoy!