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.
cupcake cases, 12-hole muffin or tart tray, mixing bowl and kitchen blender
190°C, Fan 170°C, 375°F, Gas 5
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!
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!
10 Feb 2021
Love these, one of our favourites! We manage to make 8 or 9 muffins from mixture.