How to Cook Delicious Vickys Lemon & Chia Seed Cupcakes, GF DF EF SF NF

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Vickys Lemon & Chia Seed Cupcakes, GF DF EF SF NF. vicky sucking on a lemon look at her eye lmao lol. New century music and the best quality of sound. Hard rock, pop-rock, country, alternative, funk - elements of all these styles.

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

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

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

  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.