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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