Buckwheat Flour Blackcurrant Cupcakes

Yummy in My Tummy!

These cupcakes are totally improvised, the dough is too thick, the dough is not sweet enough, in the making process the most asked question in my head was What to Do. What could I possible add from the fridge to make those cupcakes not a waste of time.
I don’t want to brag about myself, but heck yeah, those cupcakes turned out to be DELICIOUS.


  • 4 eggs
  • 200 g Farmers cheese / kohupiim (in Estonian)
  • 2 tablespoons of sugar (I used coconut sugar)
  • 100 g butter, melted
  • 1 teaspoon baking powder
  • 200 g buckwheat flour
  • Soy milk
  • Halva
  • Blackcurrants

For glaze:

  • Farmers cheese paste / kohupiimapasta (in Estonian)
  • Peanut butter
  • Honey
  • Blackcurrants
  • Freshly squeezed lime juice


  • Preheat oven to 350 F/ 180 C and set ready the muffin pin 
  • Mix up eggs, farmers cheese and sugar. Then add the melted butter.
  • Combine buckwheat flour and baking powder in a different bowl.
  • Add the flour mixture to the egg mixture.
  • Chop in some halva
  • If it’s too thick, add some milk ( I used soy milk)
  • Scoop dough into a muffin tin and put some blackcurrants into each cupcake.
  • Bake for 20 minutes
  • Meanwhile time for cleaning aka snack time . Some for me
    … and some for the doggie
  • Once 20 minutes have passed, check the cupcakes with a toothpick. If it comes out clean, they’re ready 🙂
  • Cool cupcakes completely

For the glaze:

  • Mix up the farmers cheese paste, peanut butter, honey, blackcurrants and squeeze in some lemon juice.

Once the muffins are cooled, just decorate with the glaze.
For decoration, I also added some cinnamon and chia seeds.


Have you ever baked anything with buckwheat flour? If so, what did you make?