Raspberry & peach yogurt cupcakes...

Yes, yet another cupcake - my Husband has a funny way of calling them "a personal cakes" (and I guess he's not the only one!) You might not be a fan of cupcakes, but it just makes my life, and that of those two little people living with me, so much more delightful, when we can bake something together, and cupcakes are perfect for that! 

I found this recipe (originally for a cake) in Ballymaloe Cookery Course cookbook (only slightly changed by me - dairy and eggs swapped for their vegan alternatives). I seem to bake/cook a lot from it recently, but it's hardly surprising, as the book is full of information, advise and all the recipes I made up to date are literally fool proof. 

I wanted to use plain yogurt, but then thought why not make it more "exciting", why not add another flavour. I found delicious soy raspberry and peach yogurt sitting on my fridge shelf and went for that. Some frozen raspberries (which are always in my freezer - just in case), sprinkled on the top, worked perfectly and gave my little cupcakes a great colour too!

How to make it...

- 1 small carton of yogurt (use the yogurt cartoon as a measure)
- 1 carton caster sugar
- 1 carton sunflower oil
- 3 cartons plain white flour
- 4 flax or chia eggs (4 tablespoon ground flax/chia seeds with 180 ml water, whisked together until thick and foamy)
- 2 teaspoons baking powder


- Preheat your oven to 180 C. 
- Whisk all the ingredients wet ingredients together, 
- Add wet mixture to dry ingredients.
- Whisk everything together either by hand with a balloon whisk or in a food processor. 
- Pour into a lined and greased cake tin (20 cm round tin) or lined cupcake baking tray. I sprinkled my cupcakes with some frozen raspberries, just before putting them into the oven. 
- Bake the cupcakes for about 20 min, until well risen, golden on top and springy to touch. 
- Cool on a wire rack.


You may also like:


Have you made any of my recipes? Tag @anulaskitchen on Instagram and hashtag it #anulaskitchen