Recipe of Any-night-of-the-week Vickys Lemon & Chia Seed Cupcakes, GF DF EF SF NF

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We hope you got benefit from reading it, now let’s go back to vickys lemon & chia seed cupcakes, gf df ef sf nf recipe. To make vickys lemon & chia seed cupcakes, gf df ef sf nf you only need 12 ingredients and 6 steps. Here is how you do it.

The ingredients needed to prepare Vickys Lemon & Chia Seed Cupcakes, GF DF EF SF NF:

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

Instructions 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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