Sourdough date almond cupcake

The cakes were a hit among my hubby's colleagues. As only about 15 to 20 people turn up at his office with the majority working from home during this corona times, I send along some cupcakes. Hope you like them too :-)

So you need :

Water - 1/2 cup (113g)
Chopped and pitted dates - 1 and 1/2 cup (259g)
Organic jaggery- 75g
Unsalted butter, at room temperature - 57g
Vanilla essence - 1 tsp

Olive oil - 56g
Chopped almonds - 1/2 cup (57g)

Salt - 1/2 tsp
Organic eggs - 2
Sourdough - 225g
All-purpose flour - 1 and 1/4 cup (149g)


In a saucepan, combine water, dates, jaggery, butter and vanilla. Cook over medium heat and bring to boil, stirring continuously.

Transfer to a glass bowl. Stir in oil, almonds and salt. Add eggs. Mix well.

Stir in starter and flour until combined thoroughly.

Scoop batter into cupcake moulds upto half-full.

Preheat oven to 200C. Mini cupcakes will take about 8 minutes, while the bigger ones will take 15 to 17 minutes to bake.

Transfer from moulds onto a rack to cool.

Recipe ref : KAF (https://www.kingarthurflour.com/recipes/sourdough-date-nut-cranberry-muffins-recipe)