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

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The ingredients needed to make Vickys Lemon & Chia Seed Cupcakes, GF DF EF SF NF:

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

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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