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Vickys Lemon & Chia Seed Cupcakes, GF DF EF SF NF
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Chef :
Vicky@Jacks Free-From CookbookVickys Lemon & Chia Seed Cupcakes, GF DF EF SF NF
A slight change from the usual lemon & poppy seed cake, this tastes exactly the same but with the added benefits from chia seeds instead. Frost with buttercream or a powdered sugar glaze
Ingredient
Food ration :
12 servingsCooking time :
35 mins
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
(scant) xanthan gum
1 1/4 tsp
baking powder
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)
Cooking instructions
* 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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