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

We’ve removed the eggs and dairy but not the yummy! No delicate handling of this cupcake mixture required (thank goodness!) just throw in the ingredients and whisk.

November 7, 2024

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!

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