How to Make Tasty Vickys Lemon & Chia Seed Cupcakes, GF DF EF SF NF

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

You can have Vickys Lemon & Chia Seed Cupcakes, GF DF EF SF NF using 12 ingredients and 6 steps. Here is how you achieve it.

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. Prepare 1/2 tsp of (scant) xanthan gum.
5. Prepare 1 1/4 tsp of baking powder.
6. It's 1 of zest and juice of 1 whole lemon.
7. It's 160 ml of coconut milk.
8. It's 30 ml of oil.
9. Prepare 1 tsp of vanilla extract.
10. Prepare 100 grams of granulated sugar.
11. You need 50 grams of brown sugar (1/4 cup).
12. You need 20 grams of chia seeds (1/8 cup).

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.