Lactose-FREE Cupcakes

Cranberry, Banana & Cocnut Cupcakes anyone? These yummy cupcakes are a mix of goodness and lactose-free ingredients! Try them out.

Yields 12


200 grams plain flour
35 grams coconut
1 ripe mashed banana
50 grams cranberries and extra for decorating
a few dried banana chips for decorating
1 1/2 tsp baking powder
½ tsp bicarbonate of soda
180 ml of soya vanilla yoghurt
120 ml oil
1 egg
150 grams sugar



Into a big mixing bowl, pass through a sieve the flour, baking powder and bicarb of soda. Add the sugar, desiccated coconut and cranberries. Mix and set aside.

In another bowl, mix the yoghurt, egg, oil and mashed banana. Pour into the flour mixture, fold in until evenly combined then transfer into a lined cake tin or into a  cupcake tin (individually lined with cupcake holders).

Bake in a hot oven until done. About 25-30 minutes for the cupcakes and 40 to 45 minutes for the cake. However check cake and bake for another few minutes if needed.

Cool on wire rack, then brush with a mix of apricot jam and water (boiled in a small pot), sprinkle with coconut, add a few cranberries and a banana chip on top.