Cupcakes

How to Prepare Yummy Vickys Lemon & Chia Seed Cupcakes, GF DF EF SF NF

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

  1. Prepare 120 grams of buckwheat flour (1 cup).
  2. You need 62 grams of tapioca flour (1/2 cup).
  3. It’s 42 grams of potato starch (not flour, 1/4 cup).
  4. It’s 1/2 tsp of (scant) xanthan gum.
  5. It’s 1 1/4 tsp of baking powder.
  6. You need 1 of zest and juice of 1 whole lemon.
  7. Prepare 160 ml of coconut milk.
  8. Prepare 30 ml of oil.
  9. Prepare 1 tsp of vanilla extract.
  10. Prepare 100 grams of granulated sugar.
  11. It’s 50 grams of brown sugar (1/4 cup).
  12. It’s 20 grams of chia seeds (1/8 cup).

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

  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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