Servings: 18

200g self-raising flour 200g self-raising flour
1tsp bicarbonate of soda 1tsp bicarbonate of soda
75g golden caster sugar 75g golden caster sugar
25g cocoa powder 25g cocoa powder
100g raspberries 100g raspberries
2 large eggs 2 large eggs
150ml low-fat natural yoghurt 150ml low-fat natural yoghurt
2tbsp semi-skimmed milk 2tbsp semi-skimmed milk
1tsp vanilla extract 1tsp vanilla extract
50ml sunflower oil. 50ml sunflower oil.

Sift the flour, bicarb of soda, sugar, and cocoa powder into a bowl.
In a separate jug, whisk the eggs, and then mix in the yoghurt, milk, vanilla, and oil.
Add the wet ingredients and raspberries to the flour mixture and stir until combined.
I separated the mixture into 18 cupcake cases, but it depends how big your cases are.
Then I baked them for about 12 minutes on fan oven 180 degrees Celsius, turning them half way through.

Check they're completely baked by tapping the tops (they should be springy) and pricking them with a cocktail stick- if it comes out clean then they're done.  Check they're completely baked by tapping the tops (they should be springy) and pricking them with a cocktail stick- if it comes out clean then they're done.