Sometimes the best recipes result from crazy cupboards!

These amazing cupcakes were the result of a happy lack of milk in my kitchen.

Comments about them have been all positive - even by non-cupcake lovers. I'm sharing this recipe for all you foodie fans at the Australian School of Meditation and Yoga to bake, and enjoy!

The ricotta can be substituted for milk, either plain, soya or rice milk (in which case they would be vegan).

The main thing to remember is prepare your cupcake cases first, preheat oven, and whip cupcakes into the oven as soon as the ingredients are combined.  Once you combine your wet and dry ingredients they begin reacting, and to make the most of it, you want them in the oven at that point.

Some cookie doughs can be frozen, unbaked - unfortunately cake batters aren't like that!

Go ahead, try the recipe, and then feel free to experiment with your own variations. You could add white chocolate chips, use lemon instead of orange, add poppyseeds, nuts, raisins or cranberries.

Happy Baking, from the gourmet food lovers at Australian School of Meditation and Yoga.You can find more recipes at www.asm.org.au/lifestyle/recipes/