Fast and fabulous chocolate and raspberry cupcakes (dairy and egg free)

Ingredients

• 1 ½ cups self-raising flour

• 3 tbsp cocoa powder

• ½ cup caster sugar

• 1 cup water

• 1 tsp vanilla extract

• 1 tbsp white wine or apple cider vinegar

• ½ cup vegetable oil

• 1 cup frozen raspberries

Method

1. Preheat the oven to 180C (160C fan forced)

2. Spray a 12-hole muffin tray with oil or line with paper cup cake cases

3. Mix all the ingredients except for the raspberries and whisk until smooth - then stir in the raspberries.

4. Spoon the mixture into the muffin tray. You can also add a couple of extra frozen raspberries to the top of each cupcake for decoration.

5. Bake for 35 mins (check with a metal skewer after 25 - 30 mins)

6. Allow to cool and enjoy!