Recipe Chai & Raspberry Cupcakes
Gluten-free option
Soy-free option
Budget friendly
Easy peasy
One-pot recipe
Kid-friendly
Baking
Comfort food
Holidays
Entertaining
Desserts
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 (gluten-free if required)
- 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 gluten-free options
Chai & Raspberry Cupcakes
Directions
10 mins to prep
25 mins to bake
-
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 (gluten-free if required)
- 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