Preheat the oven to 180c/170c fan gas mark 4-5
In a clean mixing bowl add the icing sugar and oil and beat together for 2 minutes until combined, mix the yoghurt and vinegar in a separate bowl then add this to the sugar, oil mixture, beat together for another 2 minutes.
Add the flour, baking powder and bicarbonate soda plus the salt to the mixture and beat until combined.
Place the baking cases in the cupcake baking tins and then fill each case 2/3 full and then sprinkle with a few oats before baking for 20 minutes or until they spring back when touched.
Leave to cool in the tin for 5 minutes before transferring to a wire cooling tray.
Once cooled enjoy!