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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
These Raspberry and Choc Chip Cupcakes are a delightful treat with bursts of chocolate and raspberry in every bite. The melted butter gives them a rich texture, while the freeze-dried raspberries add a tangy contrast to the sweetness. Perfect for a quick snack or a dreamy lunchbox filler, these cupcakes are easy to make and sure to be a hit.
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Add butter, caster sugar, eggs, and self raising flour to a bowl.
Mix well until combined.
Add chocolate chips and freeze-dried raspberries and fold gently.
Spoon mixture into cupcake cases.
Bake at 180C for 15 minutes until golden and a skewer inserted comes out clean.
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Dreamy lunchbox fillers.
Can I use fresh raspberries instead of freeze-dried?
Yes, but the texture and moisture content will change, so adjust baking time accordingly.
What can I substitute for self raising flour?
You can use plain flour with 1 tsp of baking powder per 120g of flour.
How do I know when the cupcakes are done?
They are done when golden and a skewer inserted into the center comes out clean.
Just a mum who loves to make homemade food for her family! And loves sharing my recipes with you!
