I must thank Nikhita Lalwani  who just turned 14…of tenerife for sending in her lovely cupcake picture. She made these chocolate cupcakes from my recipe but created her own unique frosting out of white chocolate. I have always found white chocolate a little difficult to work with where frosting is concerned.  i tried many brands of white chocolate but always found it to be unsmooth and difficult to frost cakes or cupcakes with. Well thank you so much Visha, you have really given us a fool proof solution with your recipe !
FOR THE CUPCAKES (this has been taken from my recipe )
INGREDIENTS:
125 grams of white yogurt
3/4 cup of sugar
75grams of dark chocolate bar (70% cocoa) melted with 2 tablespoons of milk in the microwave
1/2 cup of ordinary cooking oil
1/4 teaspoon of salt
1.5 cups of white flour , sifted
1.75 teaspoons of baking powder
3/4 teaspoons of soda bicarb
4-5 tablespoons of milk if needed
METHOD:
Preheat the oven to 200 degrees. Mix the room temperature yogurt with the sugar and meanwhile melt the chocolate bar with the milk and add to the yogurt. Mix well and then add the baking powder and baking soda and let it get frothy (will take about a minute) . Add the sifted flour slowly alternating with the oil and then lastly add the salt and the milk if the batter is too thick. Lower the oven to 180 degrees and put the batter in a greased tin and bake till done. It should take about 30-40 minutes. Cool and then slice!!!
She just filled the mixture into cupcake cases and then baked them in a cupcake tin for about 10-15 minutes till done and then cooled them.
FOR THE WHITE CHOCOLATE N STRAWBERRY FROSTING
2 x 75 grams of white chcolate bar
1/2 cup of whole milk
1 few drops of strawberry essence
a few drops of pink food color or red food color
METHOD:
Break the white chocolate into pieces and melt it in the microwave for about 1 minute. Stir it and add 4-5 tablespoons of whole milk and put it back in the microwave and melt for another 30 seconds and check is the mixture is smooth. Mix well and if not smooth microwave again for another 30 seconds till smooth. Mix it well and add another 4 tablespoons of milk to the melted white chocolate and mix well .Add the essence and color and mix well. . Let it cool and thicken for about half an hour. With a spatula apply it on the cooled chocolate cupcakes.

Nikhita used a few drops of lemon essence instead of vanilla..the result was amazing
What white chocolate did she use?
Nitu Chugani