Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, vickys lemon & chia seed cupcakes, gf df ef sf nf. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
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To get started with this recipe, we must first prepare a few components. You can have 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:
- Make ready 120 grams buckwheat flour (1 cup)
- Take 62 grams tapioca flour (1/2 cup)
- Prepare 42 grams potato starch (not flour, 1/4 cup)
- Take 1/2 tsp (scant) xanthan gum
- Take 1 1/4 tsp baking powder
- Make ready 1 zest and juice of 1 whole lemon
- Make ready 160 ml coconut milk
- Prepare 30 ml oil
- Prepare 1 tsp vanilla extract
- Get 100 grams granulated sugar
- Get 50 grams brown sugar (1/4 cup)
- Make ready 20 grams chia seeds (1/8 cup)
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Instructions to make Vickys Lemon & Chia Seed Cupcakes, GF DF EF SF NF:
- Preheat the oven to gas 5 / 190C / 375°F and line a 12 hole muffin tin
- Mix all the dry ingredients together in a bowl
- Mix the lemon juice, zest, vanilla, oil, milk and sugars in another bowl, stirring until the sugars dissolve
- Stir the liquid mix into the dry mix until just combined
- Add the chia seeds and stir in until evenly distributed through the batter
- 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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