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

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

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

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

  1. Prepare 120 grams of buckwheat flour (1 cup).
  2. Prepare 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. Prepare 100 grams of granulated sugar.
  11. It’s 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.
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