Vickys Lemon & Chia Seed Cupcakes, GF DF EF SF NF
Vickys Lemon & Chia Seed Cupcakes, GF DF EF SF NF

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, vickys lemon & chia seed cupcakes, gf df ef sf nf. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

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To get started with this recipe, we must prepare a few ingredients. You can cook vickys lemon & chia seed cupcakes, gf df ef sf nf using 12 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Vickys Lemon & Chia Seed Cupcakes, GF DF EF SF NF:
  1. Get 120 grams buckwheat flour (1 cup)
  2. Make ready 62 grams tapioca flour (1/2 cup)
  3. Prepare 42 grams potato starch (not flour, 1/4 cup)
  4. Prepare 1/2 tsp (scant) xanthan gum
  5. Prepare 1 1/4 tsp baking powder
  6. Make ready 1 zest and juice of 1 whole lemon
  7. Make ready 160 ml coconut milk
  8. Get 30 ml oil
  9. Take 1 tsp vanilla extract
  10. Prepare 100 grams granulated sugar
  11. Make ready 50 grams brown sugar (1/4 cup)
  12. Get 20 grams chia seeds (1/8 cup)

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Steps to make Vickys Lemon & Chia Seed Cupcakes, GF DF EF SF NF:
  1. Preheat the oven to gas 5 / 190C / 375°F and line a 12 hole muffin tin
  2. Mix all the dry ingredients together in a bowl
  3. Mix the lemon juice, zest, vanilla, oil, milk and sugars in another bowl, stirring until the sugars dissolve
  4. Stir the liquid mix into the dry mix until just combined
  5. Add the chia seeds and stir in until evenly distributed through the batter
  6. Fill the cases 3/4 full and bake for 25 minutes or until risen and cooked through. Insert a toothpick to test. If it comes out clean they're done

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