Date Walnut Cupcakes Recipe
This gluten-free Date Walnut Cupcakes Recipe is a keeper. Create cupcakes that are delightfully rich with a melt-in-your-mouth texture topped with sweet homemade date-walnut crumbs. The earthy walnut taste mingles with sweet-flavored dates and freshly squeezed orange juice. The trio of flavors form a festive treat.
Date Walnut Cupcakes
Follow this gluten-free Date Walnut Cupcakes Recipe to create delicious cupcakes that are chock-full of nutrients. Top with homemade date-walnut crumbs. Suitable for Passover & all year round. Enjoy!
Equipment
- Electric Mixer
- Food Processor (for grinding the walnuts)
- Cupcake Forms
- Cupcake Paper Liners
- Large Baking Tray
- Scissors (for cutting the dates into small pieces)
- 1 Small Bowl (for mixing the topping)
Ingredients
Cupcake Batter
- 3 Eggs (separated – egg yolks removed from egg whites)
- 1/4 cup Almond Butter
- 2 tbsp Silan – Date Honey (organic, no added sugar)
- 2 tbsp Fresh Orange Juice
- 1/2 tsp Orange Rind
- 3/4 cup Blanched Almond Flour
- 1/2 tsp Baking Soda
- 1 cup Ground Walnuts
- 1 tsp Cinnamon
- 3/4 cup Dates – Preferably Medjool (about 10 dates, organic, no added sugar – cut into small pieces – you can cut them with scissors)
- 2 tbsp Blanched Almond Flour (for coating the date pieces)
Cupcake Topping
- 1/2 cup Ground Walnuts
- 5 tbsp Blanched Almond Flour
- 1 tbsp Almond Butter
- 1/2 tsp Cinnamon
- 2 tbsp Silan – Date Honey (organic, no added sugar)
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
Prepare The Dates
- Remove the pits from the dates.
- Cut the dates into small pieces to fill 3/4 of a cup. You can use scissors.
- Mix the dates with 2 tbsp blanched almond flour to coat them. Coating the dates helps to separate the pieces. Set Aside
Prepare The Walnuts
- Finley grind the walnuts in a food processor. Set aside.
Prepare the Topping
- Place all the topping ingredients into a bowl. Gently mix until well blended.
- Form crumbs using your thumb and forefinger. The crumbs should be moist.
Prepare The Batter
- Separate the eggs – carefully remove the egg yolks from the egg whites.
- Whisk the egg whites on the highest speed of the electric mixer until stiff. Set Aside.
- Whisk the egg yolks with the almond butter.
- Add the fresh orange juice, orange rind and silan. Whisk and set aside.
- Return the whisked egg whites to the mixing bowl.
- On the lowest speed, gradually blend the egg yolk mixture into the egg whites.
- On the same low speed, blend in the almond flour, cinnamon and baking soda just until blended.
- Manually, gently fold the coated dates and crushed walnuts into the mixture until evenly distributed.
Prepare The Cupcakes
- Spoon the batter into the cupcake forms (lined with cupcake paper) ¾ full.
- Top the cupcakes with the pre-prepared crumb topping.
- Bake for 15 minutes.
Notes
These delicious Date Walnut Cupcakes are both gluten free and Kosher for Passover.
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