Fat free green tea and sultana cupcakes

    40 min

    Moist and delicious cupcakes with green tea icing. It's best if you bake these in silicone moulds as the fat free mixture tends to stick to paper bun cases. This recipe is from my book 'Special Cupcakes'. See footnote below for more details.

    Wendy Sweetser

    2 people made this

    Makes: 16 medium cupcakes

    • For the cupcakes
    • 1 green tea bag
    • 140g sultanas
    • 115g pitted soft dates, chopped
    • 140g dark muscovado sugar
    • 2 large eggs, beaten
    • 225g wholemeal self-raising flour
    • 1 teaspoon cinnamon or ground ginger
    • For the green tea icing
    • 250g icing sugar, sieved
    • 3 or 4 tablespoons green tea, hot or cold
    • 2 tablespoons sultanas and chopped dates, for decorating
    • Ground ginger or cinnamon, to dust

    Prep:25min  ›  Cook:15min  ›  Ready in:40min 

    1. To make the cupcakes, put the tea bag in a large measuring jug and add 300ml plus 3 or 4 tablespoons hot but not-quite-boiling water. Set aside for 10 minutes, then remove the bag and pour 300ml of the tea into a mixing bowl. (The remaining few tablespoons can be used for the icing). Stir in the sultanas, dates and sugar. Leave to cool.
    2. Preheat the oven to 180ºC/350ºF/gas mark 4. Beat the eggs into the tea mixture in the bowl and stir in the flour and cinnamon or ginger until evenly combined.
    3. Set the silicone cases on a baking sheet and spoon the mixture into them. As the cake batter is quite heavy it won't rise a great deal so the silicone cases can be filled almost to the top. Bake for 12 - 15 minutes.
    4. To make the icing, sieve the icing sugar into a bowl and stir in enough of the green tea to make a spreadable icing. Coat the tops of the cupcakes with icing and decorate with a few sultanas and chopped dates. Dust with cinnamon or ground ginger.

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