Zesty chia cup cakes

Zesty chia cup cakes

By
From
Superfoods
Makes
10-12
Cooking time
40 mins
Photographer
Victoria Wall Harris

Ingredients

Quantity Ingredient
125g plain flour
1/2 teaspoon baking powder
A pinch salt
210g unsalted butter, softened
100g caster sugar
2 large eggs, lightly beaten
1 lemon, finely grated zested
1 lemon, juiced
1 1/2 tablespoons chia seeds
150g icing sugar
1 tablespoon soya milk
1/2 tablespoon matcha powder

Method

  1. Preheat the oven to 180°C and line a 12-hole cupcake tin with paper cases. Stir together the flour, baking powder and salt. Set aside. Beat together 125g butter and the caster sugar until pale and fluffy. Gradually beat in the eggs, then add the lemon zest and chia seeds. Stir the flour mixture into the butter mixture, alternating with the lemon juice, until combined. Spoon into the paper cases and bake for 20 minutes, or until springy to touch. Leave to cool on a wire rack. Beat the remaining butter until light and fluffy, then add in the icing sugar, milk and matcha powder. Top the cooled cupcakes with butter cream.

Contains

  • Vitamin C, flavonoids, protein, iron, magnesium, calcium, omega-3 fatty acids, manganese, phosphorous, fibre

Potential benefits

  • protects against cancer, rheumatoid arthritis

    cardiovascular disease & cell damage

    supports bone health & the immune system

    anti-inflammatory
Tags:
healthy
diet
clean eating
good for you
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