Makes 12 cupcakes
80g granulated sugar
1 1/2 teaspoon vanilla extract
150g soft brown sugar
120g vegetable oil
250g plain flour
1 1/2 teaspoon baking powder
1/2 teaspoon cardamom powder
Sesame seeds to sprinkle
Preheat the oven to 170c.
Line a non stick 12 cup muffin tin with cupcake case and set aside.
To make the syrup, in a small saucepan add water and granulated sugar, place the pan over medium heat and bring to a boil, simmer for 3 minutes then turn the heat off. Add vanilla extract or vanilla beans to the syrup, mix and set aside to cool.
In a mixing bowl weigh out the flour, baking powder and cardamom, mix and set aside.
In a measuring cup measure out the yoghurt and oil, mix and set aside.
In a large mixing bowl add eggs, brown sugar and cold syrup, beat using a hand whisk or an electric mixer until completely blended.
Add the yoghurt mixture and mix until the mix has combined. Turn the mixer off, add the flour mixture and mix on low speed or use a spatula, for one minute until well blended. Scoop the
batter into your cupcake case and sprinkle with sesame seeds, bake for 22-25 minutes. Leave to cool then serve.