Cupcakes first rose to foodie fame when this previously underrated sweet treat was featured in an episode of hit sitcom 'Sex In The City'.

 It was after this 'Magnolia Bakery' moment that the world woke up to the potential of these miniature cakes and, in response to customer demand, designer cupcake shops sprung up everywhere, Tupperware launched its own special cupcake carrier, while countless cupcake themed blogs were launched into cyberspace.

According to an article in The New York Times this week, the cupcake craze has finally reached the Middle East, with branches of Sugar Daddy doing a roaring trade in the most exclusive neighborhoods of Dubai, Beirut and Amman.

 Israel isn't immune to cupcake fever either.

No less than three online cupcake shops have opened in Tel Aviv in recent months and, considering the locals' love of cakes and confectionary, I have no doubt that we can expect to see boutique cupcake emporiums opening in all of our major cities and malls.

Equally at home at the most stylish wedding as they are at kiddies' birthday parties, these culinary cuties are remarkably quick to make and can be dressed up with ease.

 I was at the forefront of food fashion when I served Double Chocolate Fudge Cupcakes in place of wedding cake when I catered my brother's wedding back in 2003, and these little darlings were the belle of the ball.

Drenched in a silky chocolate glaze and topped with a single, fresh raspberry, they were simple yet oh so very stylish and, most importantly, they tasted just as good as they looked.

Grab a mixing bowl - no heavy machinery necessary - and beat up a batch of these fashion classics today.

Double Chocolate Fudge Cupcakes

250 grams butter

1 cup water

½ cup cocoa

2 cups sugar

2 cups flour

Pinch of salt

½ cup plain yoghurt

2 eggs

1 teaspoon baking soda

1 teaspoon vanilla

1: Place butter, water and cocoa in a bowl and microwave till butter is melted.

2: Place flour, sugar and pinch of salt in a large bowl.

3: Mix cocoa mixture into dry ingredients by hand.

4: Add yoghurt, eggs, baking soda and vanilla and mix well.

5: Line cookie tins with paper cookie cups and spoon mixture into each to half-fill each cup.

6: Bake at 180 C for approximately 20 minutes or until a skewer comes out clean.

Chocolate Fudge Topping

1/3 cup cream

100 g dark chocolate

1: Melt chocolate and cream on the stove or in the microwave.

2: Stir till smooth then allow to cool before spooning over cupcakes.

3: Decorate with grated chocolate or a berry or cherry.

COOK'S NOTES: Cupcake mixture may also be used in a regular cake tin but then increase cooking time to approximately 30 minutes. Change this basic mixture by adding grated orange zest, nuts or chocolate chips. You can also make 'Surprise Cupcakes' by inserting a chunk of chocolate candy bar into each cupcake before baking. Don't over-fill cupcake cups or the mixture will rise over the sides. Cupcakes can be frozen very successfully

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