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Buckwheat Raspberry and White Chocolate Cupcake Muffins

Makes 6 muffins or 12 cupcakes

Raspberries and white chocolate are the winning combination in these deliciously succulent cupcake muffins.

Free from Soya, Nuts
Vegetarian, Wholemeal

Ingredients

Change Quantities:
  • 75g white chocolate
  • 125g Doves Farm Organic Buckwheat Flour
  • 3 tsp baking powder
  • 100g caster sugar
  • 1 egg
  • 50ml oil
  • 4 tbsp water
  • 1 tsp vanilla extract
  • 100g raspberries
  • icing sugar to dust
  1. Pre-heat the oven.
  2. Stand 6 cupcake cases in the holes of a muffin or tart tray.
  3. Break the white chocolate into chunks.
  4. Measure the flour and baking powder into a bowl and stir to combine.
  5. Stir in the sugar.
  6. Break the egg into a bowl or kitchen blender, add the oil, water and vanilla extract and pulse until smooth.
  7. Mix in the prepared flour and sugar.
  8. Stir in the white chocolate and raspberries.
  9. Divide the mixture between the cupcake cases.
  10. Bake for 25-30 minutes.
  11. Sieve a little icing sugar over the cold cupcake muffins.

Equipment

cupcake cases, 12-hole muffin or tart tray, mixing bowl and kitchen blender

Temperature

190°C, Fan 170°C, 375°F, Gas 5

Cooking time

25-30 minutes

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Ingredients

Change Quantities:
  • 75g white chocolate
  • 125g Doves Farm Organic Buckwheat Flour
  • 3 tsp baking powder
  • 100g caster sugar
  • 1 egg
  • 50ml oil
  • 4 tbsp water
  • 1 tsp vanilla extract
  • 100g raspberries
  • icing sugar to dust

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