Date and Walnut Cupcake Recipe

Ingredients

cup of whole wheat flour
½ cup of all purpose flour
½ cup of demerara sugar
170 grams of unsalted butter
cup of milk
25 grams of chamomile tea leaves
½-1 cup of water
1 cup of seedless dates, chopped
½ cup of walnuts, chopped
1 teaspoon pure vanilla extract
1 teaspoon of baking powder
½ teaspoon of baking soda
a pinch of salt
cup of blanched almonds for topping (optional)

Preparation

1. 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.
2. Line or grease muffin cups or tray.
3. Coat chopped walnuts with 1 tablespoon of all purpose flour to avoid them sinking to the bottom. Set aside.
4. In a small pan, place the butter, milk and tea leaves and place over low heat.
5. Allow the butter to melt completely. Then let the mixture simmer for 1-2 minutes.
6. Allow the mixture to cool for 10 minutes then strain it.
7. Collect the melted, chamomile-infused mixture in a tall cup. You may need to press the residue to extract as much as possible.
8. 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.
9. To tea infused mixture add chopped dates. Let the dates steep in the mixture for 20-30 minutes.
10. 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.
11. Preheat the oven to 400°F (200°C).
12. Sieve both all purpose and whole wheat flours, salt, baking soda and baking powder together 2-3 times.
13. To this dry mixture, add sugar and mix. Set aside.
14. In the dates and tea mixture, add pure vanilla extract and water.
15. Add dry flour mixture to the wet mixture. Using a wooden spoon mix both wet & dry mixture together till the batter is uniform.
16. Add chopped walnuts and mix gently.
17. Pour the batter into the prepared tray or cups. Sprinkle blanched almonds on top.
18. Bake for 10 minutes then reduce the temperature to 180 C and bake for another 10-12 minutes or till a toothpick inserted into the cake comes out clean.
19. Allow to cool on a wire rack for 10-15 minutes.
20. De-mould and allow to cool completely. Serve with hot tea or coffee or with a glass of cold milk.

Notes

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)