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Vickys Lemon Chia Cupcakes, Gluten, Dairy, Egg & Soy-free Recipe

Vickys Lemon Chia Cupcakes, Gluten, Dairy, Egg & Soy-Free Recipe
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Cooking Time : 35 minutes
Serving : 12
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Prepare the ingredients before making Vickys Lemon Chia Cupcakes, Gluten, Dairy, Egg & Soy-Free in your home. Then, follow these steps below to serve Vickys Lemon Chia Cupcakes, Gluten, Dairy, Egg & Soy-Free for your family or friends.

Ingredients: Vickys Lemon Chia Cupcakes, Gluten, Dairy, Egg & Soy-Free

  • 120 grams buckwheat flour (1 cup)
  • 62 grams tapioca flour (1/2 cup)
  • 42 grams potato starch (not flour, 1/4 cup)
  • 1/2 tsp xanthan gum
  • 1 1/4 tsp baking powder
  • 1 zest and juice of 1 whole lemon
  • 160 ml coconut milk
  • 30 ml oil
  • 1 tsp vanilla extract
  • 100 grams granulated sugar
  • 50 grams brown sugar (1/4 cup)
  • 20 grams chia seeds (1/8 cup)

How to Make Vickys Lemon Chia Cupcakes, Gluten, Dairy, Egg & Soy-Free

If you have prepared the ingredients needed, now time to start cooking. There are 6 steps you must follow to make Vickys Lemon Chia Cupcakes, Gluten, Dairy, Egg & Soy-Free in your home by yourself.

    Step 1
  • Preheat the oven to gas 5 / 190C / 375°F and line a 12 hole muffin tin
  • Step 2
  • Mix all the dry ingredients together in a bowl
  • Step 3
  • Mix the lemon juice, zest, vanilla, oil, milk and sugars in another bowl, stirring until the sugars dissolve
  • Step 4
  • Stir the liquid mix into the dry mix until just combined
  • Step 5
  • Add the chia seeds and stir in until evenly distributed through the batter
  • Step 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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