Buckwheat Raspberry and White Chocolate Cupcake Muffins

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

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

190°C, Fan 170°C, 375°F, Gas 5

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.