1 cup sugar
3oz/100 g butter at room temperature
1 1/2 cups flour
1 tablespoon baking powder
1/2 cup unsweetened cocoa powder
7oz/200 g plain yogurt (I used honey flavored)
1/2 teaspoon vanilla
1 dash salt
1. Pre-heat oven to 400°F/200°C. Line a muffin pan with paper or foil liners.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the other ingredients alternately with the yogurt; beat well.
1 cup confectioner's sugar
1 tablespoon milk
1 teaspoon orange or lime juice
Stir the liquid into the sugar, adding a few drops at a time, as needed. Pour into a small plastic sandwich bag. Cut off one small corner of the bag and use as a pastry bag to drizzle the glaze over the top of the cupcakes.