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

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, vickys lemon & chia seed cupcakes, gf df ef sf nf. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Vickys Lemon & Chia Seed Cupcakes, GF DF EF SF NF is one of the most favored of recent trending foods on earth. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Vickys Lemon & Chia Seed Cupcakes, GF DF EF SF NF is something that I have loved my whole life. They’re fine and they look fantastic.

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

The first time I made them they were a smash hit, and they've continued to be so every time since. They are modeled after the classic.

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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