Directions:

• 1Preheat the oven to 180°C.
• 2In a medium bowl, add all dry ingredients and whisk together until there are no lumps.
• 3Add all the wet ingredients (except the raspberries) and whisk until combined. Gently fold the raspberries into the batter.
• 4Scoop the batter into 12 lined cupcake moulds.
• 5Bake 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.
• 6Turn the cupcakes onto a cooling rack and allow them to cool fully.
• 7Before serving, add a dollop of coconut yoghurt and a dusting of cinnamon on each cupcake.

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Nah not my cup of tea