Posted in 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!
Prep:
10 mins 
bake:
25 mins 
Totally Doable 
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.
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