Juicy Yogurt Poppy Seed Cupcake with White Chocolate Icing

When preparing the ingredients, it is best to first pour the yogurt from the cup into a bowl, wash out the cup and then use it as a measure for the following ingredients.

First measure the dry ingredients (flour, poppy seeds, sugar), then the oil.

Preheat the oven to 180 °C (top and bottom heat).

Beat the sugar, vanilla sugar, eggs and oil in a bowl with a mixer until fluffy. Then stir in the remaining ingredients.

Pour the batter into a loaf pan and bake in the oven for about 35 to 45 minutes (it’s best to do the needle test). Remove the cake from the pan to cool.

When the cake has cooled, you can prepare the glaze: To do this, melt the couverture in a water bath.

Remove the pan from the heat and stir in the yogurt. Important: The yogurt should be at room temperature (not directly from the refrigerator), otherwise the glaze will be too solid. If the glaze still becomes too solid, simply place it again briefly in the water bath and add 1 tsp of water.

Then cover the cake with the glaze.

Note: The yogurt in the couverture does not make the glaze completely solid, but it remains thick to a certain degree. However, it tastes really great due to the fresh yogurt note.

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