Eggless Date and Walnut Green Tea Infused Cupcakes are delicious cupcakes, hitting all the right notes on health and taste. These Green Tea infused cupcakes are made with goodness of whole wheat flour, walnut and dates, and are 100 on 100. I have infused green tea flavour as well which compliments the cupcakes well.
I have grown up at a house, which boasted of the tallest Date palm in the city and served as landmark for people around. Even my school mates knew me more by the ‘girl who lives in that tall tree house.’
I am not really a tea-drinker and can be induced very rarely to drink tea. But when I started developing this recipe I was suddenly struck with smell and aroma of tea infused bake.
Why should we eat Dates? What are the benefits of Dates?
- Dates are an abundant source of dietary potassium and low in sodium which is highly beneficial for nervous system. It majorly comprises of sugar (80%), protein, fibre and small quantities of various minerals. Many of these lead to good bone health and reduce the occurrence of osteoporosis.
- They also serve as a good source of energy and boost energy levels within half an hour of consuming them.
- Dates also aid in several diseases or disorders like relieving constipation or diarrhoea leading to regulate digestive process, heart problems, sexual dysfunction, anaemia, abdominal cancer to name a few.
- They are commonly known as effective deterrent against night blindness when consumed orally.
- They are free from cholesterol and contain very low fat; making them ideal for muscle development and weight gain or even for health conscious people.
- They are excellent source of iron and very good for treating anaemia.
- They act as natural sweetener in many recipes and can help in skipping added sugar.
Dates are commonly available and should be consumed regularly to maintain natural intake of nutrients. Consume them regularly to stay healthy. You can partake them in various ways – as they are available in form of dry fruits or have them after soaking them overnight in water or add its paste to curd.
I did not actually know the exact flavour I could smell but I was hooked on the idea of infusing tea in the recipe.
After lot of thought I decided to go for Long leaf Green tea. Since I focus largely on healthy bakes I have not used refined sugar and substituted regular maida or flour with whole flour.
The result is a beautiful, moist and aromatic tea cakes. They are a delight to eat and easy to please the crowd with.
Date and Walnut Cupcakes
- 1½ cup whole wheat flour
- ½ cup all purpose flour
- ½ cup demerara sugar
- 170 gram unsalted butter softened
- 1¼ cup milk
- 25 gram chamomile tea leaves
- ½-1 cup water
- 1 cup seedless dates chopped
- ½ cup walnuts chopped
- 1 tsp pure vanilla extract
- 1 tsp baking powder
- ½ tsp baking soda
- a pinch salt
- ⅓ cup blanched almonds for topping
- Start by bringing all the ingredients to room temperature if they were refrigerated. It’s best to keep the refrigerated ingredients on the counter 30 minutes prior to baking.
- Line or grease muffin cups or tray.
- Coat chopped walnuts with 1 tablespoon of all purpose flour to avoid them sinking to the bottom. Set aside.
- In a small pan, place the butter, milk and tea leaves and place over low heat.
- Allow the butter to melt completely. Then let the mixture simmer for 1-2 minutes.
- Allow the mixture to cool for 10 minutes then strain it.
- Collect the melted, chamomile-infused mixture in a tall cup. You may need to press the residue to extract as much as possible.
- Some butter will stick to the tea leaves and some would have evaporated. You should be roughly left with ½ cup of butter and 1 cup of milk mixture. Tea infused liquid is ready.
- To tea infused mixture add chopped dates. Let the dates steep in the mixture for 20-30 minutes.
- In the meanwhile, if you are using blanched almonds for topping then blanched almonds for topping by placing them in boiling water for 1 minute.
- Preheat the oven to 400 °F (200 °C).
- Sieve both all purpose and whole wheat flours, salt, baking soda and baking powder together 2-3 times.
- To this dry mixture, add sugar and mix. Set aside.
- In the dates and tea mixture, add pure vanilla extract and water.
- Add dry flour mixture to the wet mixture. Using a wooden spoon mix both wet & dry mixture together till the batter is uniform.
- Add chopped walnuts and mix gently.
- Pour the batter into the prepared tray or cups. Sprinkle blanched almonds on top.
- Bake for 10 minutes then reduce the temperature to 170 °C and bake for another 10-12 minutes or till a toothpick inserted into the cake comes out clean.
- Allow to cool on a wire rack for 10-15 minutes.
- De-mould and allow to cool completely. Serve with hot tea or coffee or with a glass of cold milk.
- Measure the ingredients correctly. Use standard cups and spoon measures to measure them.
- All the ingredients must be at room temperature.
- Use best quality ingredients to make this cake.
- After adding the flour, do not overmix the batter.
- This recipe can be halved, doubled, or tripled. Make sure to use the baking pan accordingly. The baking time will also differ.
- Please adjust water as per the requirement. It would depend upon the final amount of the tea mixture. I used ¾ cup for this recipe.
- Adjust sugar as per your requirement. Since this contains natural sweetener like dates, I have used lesser sugar than usual. If you prefer, you can increase the sugar to ¾ cup.
- Since my muffin molds were a bigger size, I used only 8 but for regular sized cups, this recipe yields 12 cups.
- You can use any tea of your choice. Chamomile and Earl Grey give best flavour.
- When creating tea infused liquid, the milk may look like it has curdled but do not worry and proceed as given in the recipe.
- Some mathematics:
- You need 2 grams (approximately 1 1/2 teaspoons) of whole-leaf tea per tablespoon of butter.
- 3/4 cup butter = 12 tablespoon of butter
- So you need, 24 grams of tea leaves (approx. 1 ½ tablespoon of tea leaves)