French Yoghurt cupcakes with glazed icing

If someone said, 'bake me a cake as fast as you can,' then these lil darlings will save your day. It was all done in under half an hour, not to mention the use of very few cooking vessels making cleaning up easy as well. Soft and spongy and melt in your mouth, they taste delicious even the next day. These cakes also act as a great base for upside down cakes as well..you get a very pudding like consistency which I love.

There was something to celebrate in our lives today and since I wanted to do something special, other thank popping open a bottle of bubbly, these cupcakes which took very lil time was the perfect end to a glorious meal.

Makes 6 large cupcakes

Granulated sugar- 1/2 cup

Eggs- 2 small

Vanilla extract- 1/4 tsp

Plain yoghurt- 1/4 cup

All purpose flour- 1/2 cup

Baking powder- 1 tsp

Salt- a pinch

Flavourless oil- 1/4 cup

In a mixing bowl whisk together the sugar, eggs, vanilla extract and yoghurt till well combined and a pale yellow..approx 3 to 4 minutes.

Add the dry ingredients and mix well to combine.

Add the oil and fold in lightly, don't have to whisk vigorously.

Arrange 6 muffin liners on to a muffin tray and pour the batter 3/4th full.

Place in a pre-heated oven (175C) and bake for 20 to 22 minutes.

Take them out and leave to cool completely on a cooling rack.

While the cake is baking, make the glaze

Icing sugar- 1/2 cup

Milk- 1 tbsp

Red food colour- a tiny drop

Mix all the ingredients together in a bowl and keep stirring over a water bath (boiling water) until smooth and the coats the back of your spoon.

Once the cakes have cooled down, pour the glaze over the cupcakes.

I used very little since i don't like it too sweet.