Friday, 1 July 2016


Over the weekends I try my hands on simple bakes which are quick and hassle free. My junior loves simply baked, plain cakes. He is having summer holidays, so I need to stock more of "tukitaki", meaning titbits for him. If its cake, then it goes well as our week end tea time snack too. The past few days had been very busy for different reasons, and the coming week too will be. Hence, I am really in lack of time and concentration to sit and write a recipe nicely. It is start of a weekend, so I thought of sharing an easy and quick cup cake recipe that I made with dates which usually I store for making chutney mainly.

These Eggless Date Cup Cakes were made a couple of weeks back. I was browsing through cup cake recipes of All and came across a very simple date cup cake recipe. The basic idea is drawn from there but I have done it my own way, simplifying the process. The original recipe calls for soaking the dates in warm milk for 2-3 hours and then grinding the mix to paste. I did not do that but chopped the dates and added to the final mix. Let us do the very simple Eggless Date Cup Cake together.

Refined Flour : 1big cup[alternatively wholewheat]
Baking Soda : 1tsp
Dates : 10-12[deseeded and chopped]
Milk : 1/2 cup
Plain Yogurt : 1/2cup
Oil : 1/2cup
Butter : 2tbsp[optional]
Sugar : 1/2small cup
Vanilla Essence : 1tsp
Cinnamon Powder : 1tsp

Preheat oven to 180*C.

Wash, deseed and chop the dates roughly. In a bowl, take refined flour and baking powder and mix well.

In another bowl, take the sugar, butter and oil, whisk well either with a hand beater or spoon. Add the yogurt and beat for 2-3 minutes. Add the milk and beat for another 2 minutes.

Add the flour mix slowly to the batter and continue to whisk slowly. Once done, add the cinnamon powder, vanilla essence and chopped dates. Mix well.

Our batter is ready as you see in the picture below.

 Now we will pour the batter into paper or foil cups or in the cup cake tin directly greasing lightly with oil. I have done as in the picture below.

I baked the cup cakes in the convection mode of microwave, so I placed the cake tin atop the low tool.

We will bake at 180*C for 20 - 25 minutes depending on the machine. I would suggest to check inserting a fork after 15- 16 minutes. It should be done in 20 minutes.

Enjoy your tea time with it!! Can be stored for 2 days.....


  1. I will try it,my kid is very fond of cupcakes.thnks for sharing a nice recipe.

  2. Wow! Looking Fantastic! Perfect and delicious recipe dear Soma. YUMMY! Would love to try this....

  3. Dates and walnuts in a muffin sounds like a great idea. Looks delicious:-)

  4. On time came this recipe when I was thinking about what to do with the dates still sitting in my fridge. When I return back,after settling the pending housework, these cupcakes will be baked. Thanks Soma for the recipe.

    1. Thanks Navaneetham... try a chutney with tomato n dates.... it works for us so much

  5. this is a very good tea time cake too...

  6. WoW! Date cupcakes are so inviting dear Soma, love to grab it right away:)

  7. Lovely... Liked the eggless version and the addition of dates giving the cup cakes that spectacular taste...