Black Vinegar Cupcakes with Yoghurt Icing

Some time ago, I made Black Vinegar Cake with Sour Cream Icing from Adam Liaw's book, Two Asian Kitchens.  Unfortunately, at that time, I did not have black vinegar, so I substituted balsamic vinegar instead.

Having since acquired black vinegar, I was talking to Yvonne at Pilates about the black vinegar cake, and she said she'd like to try it.  Accordingly, I made the black vinegar cake again, just for Yvonne.  However, to mix it up and make it easier to bring her a taste, I made cupcakes instead of one large cake:

I also changed the icing by substituting sour cream for Greek yoghurt:

 

Here's a peek inside:

These cakes are dense and fruity and not overly sweet.  Although they are not your average cake, you would never know that they contained vinegar.

I am not entirely sure whether Yvonne liked her black vinegar cupcake or not, but they disappeared at work, so I am going to take that as a good sign.  I think this cake is an intriguing concept, and interesting to make if you have some dried fruit about the house that you have spare for baking.