Instructions

Cupcakes

Mix the cornstarch and the all-purpose flour and set aside
Pour the oil in a big bowl. Add sugar and salt and whisk well
Add in the yogurt and whisk thoroughly Add baking powder and baking soda

Whisk till the mixture looks light and fluffy Add the flour mixture in thirds
Fold the flour and don’t over mix
Place cupcake liners in a 12 cup muffin pan

Fill each cup with approximately 3 tablespoons of batter
The batter should fill approximately 2/3 of the cup
Carefully shake the pan to level the batter Bake at 350 degrees fahrenheit for 20 to 22 minutes (until you see very slight browning of the cupcakes)

A toothpick inserted in the centre should come out clean
Transfer the cupcakes to a wire rack and cool completely

Frosting

Melt the white chocolate in a microwave in 30 second increments

Mix till the chocolate is completely melted and smooth
Set this aside and cool to room temperature
Place the butter in a bowl

Cut the butter so it can be whisked easily Start whisking the butter and scrape the sides from time to time
Whisk till the batter looks light and fluffy Add approximately half a can of condensed milk
Whisk and combine thoroughly

Add the melted white chocolate
Whisk thoroughly
The frosting should be silky smooth

Fill a piping bag. I used a 1M tip for frosting
After the cupcakes cool down you can frost it in whatever design you like
I added as little sprinkle of gold and white sanding sugar that makes it look really pretty!

Notes

If you are not planning on frosting the cupcakes then add 1 cup of sugar instead of 3/4 cup
Make sure that the yoghurt is made from full fat milk (whole milk)
Also make sure that the yogurt is not too sour and it is at room temperature

You can make hung yogurt by hanging regular yogurt in a muslin cloth over a bowl for one hour
The butter for the frosting should be slightly soft
The sweetened condensed milk should be at room temperature

If the white chocolate is not mixed thoroughly it will form little bits when the frosting cools down
If you want to frost the cupcakes the next day you can store the frosting in the refrigerator and bring it back to room temperature before frosting

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