Jennifer BarckleyShare
Try this upgraded take on the classic vanilla cupcake. You can thank us later.
Cupcakes can taste good and do your body good. Need proof? Give this recipe a go. With this one baked wonder, the classic vanilla cupcake gets an upgrade with vitamin-rich raspberries and warming chai spices. Plus, you won’t have to wait for long. These sweet delights can go from bowl to bite in less than 40 minutes.
Ingredients
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 ½ cup any plant-based milk, such as almond, soy or coconut
- ½ 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 yogurt
Directions
- Preheat the oven to 180°C.
- In a medium bowl, add all dry ingredients and whisk together until there are no lumps.
- Add all the wet ingredients (except the raspberries) and whisk until combined. Gently fold the raspberries into the batter.
- Scoop the batter into 12 lined cupcake moulds.
- 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.
- Turn the cupcakes onto a cooling rack and allow them to cool fully.
- Before serving, add a dollop of coconut yoghurt and a dusting of cinnamon on each cupcake.
Source: Rainbow Nourishments & VegKit
