Ingredients
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1 ½ cups self-raising flour
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3 tbsp cocoa powder
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½ cup caster sugar
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1 cup water
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1 tsp vanilla extract
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1 tbsp white wine or apple cider vinegar
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½ cup vegetable oil
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1 cup frozen raspberries
Method
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Preheat the oven to 180C (160C fan forced)
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Spray a 12-hole muffin tray with oil or line with paper cup cake cases
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Mix all the ingredients except for the raspberries and whisk until smooth - then stir in the raspberries.
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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.
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Bake for 35 mins (check with a metal skewer after 25 - 30 mins)
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Allow to cool and enjoy!