Recipe Chai & Raspberry Cupcakes
This ain’t your regular ol’ vanilla cupcake. These fluffy little delights are delicately spiced with chai and bursting with pockets of tart raspberry sweetness — simply irresistible!
You will need
Serves 12
Dry ingredients
- 2 cups self-raising flour or self-raising wholemeal flour
- 1 cup sugar or coconut sugar
- 1 teaspoon chai spices
- 1 teaspoon baking powder
- Pinch of salt
Wet ingredients
- 1 1/2 cup any plant-based milk, such as almond, soy or coconut
- 1/2 cup sunflower or olive oil
- 1 tablespoon apple cider vinegar or white vinegar
- 1 teaspoon vanilla extract
- 1 cup raspberries, fresh or frozen
Topping
- 1 cup thick coconut yoghurt
Recipe: Rainbow Nourishments
Directions
-
Step 1
Preheat the oven to 180°C.
-
Step 2
In a medium bowl, add all dry ingredients and whisk together until there are no lumps.
-
Step 3
Add all the wet ingredients (except the raspberries) and whisk until combined. Gently fold the raspberries into the batter.
-
Step 4
Scoop the batter into 12 lined cupcake moulds.
-
Step 5
Bake the cupcakes for 20–25 minutes or until a skewer can be inserted into a cupcake and there’s no wet batter on it. Note that the raspberries will remain wet.
-
Step 6
Turn the cupcakes onto a cooling rack and allow them to cool fully.
-
Step 7
Before serving, add a dollop of coconut yoghurt and a dusting of cinnamon on each cupcake.
Recipe: Rainbow Nourishments
More recipes like this
Directions
-
Step 1
Preheat the oven to 180°C.
-
Step 2
In a medium bowl, add all dry ingredients and whisk together until there are no lumps.
-
Step 3
Add all the wet ingredients (except the raspberries) and whisk until combined. Gently fold the raspberries into the batter.
-
Step 4
Scoop the batter into 12 lined cupcake moulds.
-
Step 5
Bake the cupcakes for 20–25 minutes or until a skewer can be inserted into a cupcake and there’s no wet batter on it. Note that the raspberries will remain wet.
-
Step 6
Turn the cupcakes onto a cooling rack and allow them to cool fully.
-
Step 7
Before serving, add a dollop of coconut yoghurt and a dusting of cinnamon on each cupcake.
You will need
Serves 12
Dry ingredients
- 2 cups self-raising flour or self-raising wholemeal flour
- 1 cup sugar or coconut sugar
- 1 teaspoon chai spices
- 1 teaspoon baking powder
- Pinch of salt
Wet ingredients
- 1 1/2 cup any plant-based milk, such as almond, soy or coconut
- 1/2 cup sunflower or olive oil
- 1 tablespoon apple cider vinegar or white vinegar
- 1 teaspoon vanilla extract
- 1 cup raspberries, fresh or frozen
Topping
- 1 cup thick coconut yoghurt