25-30 minutes
6 muffins or 12 cupcakes
Nuts
Vegetarian,Wholemeal
Buckwheat Raspberry and White Chocolate Cupcake Muffins
25-30 minutes
6 muffins or 12 cupcakes
Nuts
Vegetarian,Wholemeal
About this recipe:
Raspberries and white chocolate are the winning combination in these deliciously succulent cupcake muffins.
Equipment:
cupcake cases, 12-hole muffin or tart tray, mixing bowl and kitchen blender
Ingredients:
75g white chocolate
125g Doves Farm Organic Wholemeal Buckwheat Flour
3 tsp Doves Farm Baking Powder
100g caster sugar
1 egg
50ml oil
4 tbsp water
1 tsp vanilla extract
100g raspberries
icing sugar to dust
Method:
190°C, Fan 170°C, 375°F, Gas 5
- Pre-heat the oven.
- Stand 6 cupcake cases in the holes of a muffin or tart tray.
- Break the white chocolate into chunks.
- Measure the flour and baking powder into a bowl and stir to combine.
- Stir in the sugar.
- Break the egg into a bowl or kitchen blender, add the oil, water and vanilla extract and pulse until smooth.
- Mix in the prepared flour and sugar.
- Stir in the white chocolate and raspberries.
- Divide the mixture between the cupcake cases.
- Bake for 25-30 minutes.
- Sieve a little icing sugar over the cold cupcake muffins.
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Maryla
I made this recipe with dark instead of white chocolate so it was dairy free. Great recipe but I cut the sugar by 1/3 and it was still sweet so you could probably halve it, especially if using white chocolate. Also this recipe would be fine with less chocolate than recommended as the quantity in the recipe makes it really rich. I used frozen raspberries and you could definitely use different fruits and leave out the chocolate as I have in the past.
Reviewing: Buckwheat Raspberry and White Chocolate Cupcake Muffins
Sandiepod
A fabulous recipe. I made 6 huge muffin size cupcakes which we halve to eat! I used frozen raspberries and it worked really well too. Delicious and easy to bake - 100% recommended!
Reviewing: Buckwheat Raspberry and White Chocolate Cupcake Muffins
Jan
Everything I’ve made with this Buckwheat flour has been great and I’ve been using it for years. I swapped the raspberries in this recipe for blueberries and the white chocolate for a mashed banana and halved the sugar due to the sweetness of the fruit. They turned out delicious and a little bit more healthy too!
Reviewing: Buckwheat Raspberry and White Chocolate Cupcake Muffins
David
Love these, one of our favourites! We manage to make 8 or 9 muffins from mixture.
Reviewing: Buckwheat Raspberry and White Chocolate Cupcake Muffins