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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
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!
By Sandiepod
22 Feb 2021
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!
By Jan
10 Feb 2021
Love these, one of our favourites! We manage to make 8 or 9 muffins from mixture.
By David
07 Feb 2021

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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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