Saturday, June 25, 2016

Eggless Dates and Walnut Cupcakes - eggless, butterless

One fine day while I was watching a video I saw a Milkmaid cake Pop on the screen and immediately I checked it as it was eggless and butterless and I immediately tried as I had all the ingredients available,but wanted to try a healthier version of it so made the cake totally with whole wheat flour. It turned out to be Yum and this verdict was not just mine but my Hubby’s as well as Dad’s and kids who are the best at TASTE VERDICT.
The first time I used the batter to make Cupcake and second time I made cake in a tin both results were equally Yum.
So here is what we need :
2 tbsp-Walnut Chopped
1/2 tin approx 200g-Sweetened Condensed Milk(I used Nestlé)
1/3rd cup (80 ml)-Milk
100g-Dahi (Curd)
10-12 (100g)-Dates Chopped
1/2 cup -Oil
1 cup (80g)-Wheat Flour(the one we use for chapati)
1 tsp-Baking Powder

Method:
Preheat the oven to 180°C,  Line the cupcake moulds with cupcake liners or grease the tin with oil and flour OR grease a 4x6 inch cake tin and dust with some extra flour or line with parchment paper and keep aside.

Boil the milk in a sauce pan, remove from heat and add the dates and cool.







 Puree the dates in a blender, add the oil into the blender and process again until all the oil is incorporated and mixture becomes thick. Add Sweetened Condensed Milk and the dahi and blend well. Transfer the mixture into a bowl.






 Sieve wheat flour and baking soda well, fold the wheat flour into the date mixture and sprinkle the chopped walnuts and mix well.


Pour into the prepared cake tin  or cup cake moulds and bake in preheated oven for 22-27 minutes or till toothpick inserted will come out clean.  Cool for 5 minutes on a wire rack 



How to makeRemove the cake onto a serving dish.

Sprinkle some icing Sugar on top of cupcakes and Serve


If using cake tin cool and then Slice and serve.





Happy Cooking,
Aps


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