Tuesday, March 12, 2013

Tea and Pistachio Cuppie Cakes [Egg-less]

Tea cupcakes you ask? Yes! Tea and Pistachio cuppie cakes they are! Not a tea fan myself, I was totally not sure about this experiment of mine. But I surprised myself with this one... it turned out not only great, but the tea flavour sort of enhanced the taste of this cake. Tea was not an ingredient I chose by choice. Being a part of the monthly Magic Mingle blogging team gives me opportunities to try out dishes involving innovative combinations! This month's combo given was Tea and Pistachio! So, here you go...

I love a simple tea vanilla tea cake. And ever since I found my perfect recipe for an Eggless Vanilla Tea Cake, I have been recreating it as is and with some added flavours sometimes. And this cake too is a variation of the vanilla tea cake recipe. The texture is a little stickier than the original tea cake recipe as there is an addition of water in this one. But taste wise, it was nice. If you are a huge fan of tea, double the number of bags to enhance the tea flavour... and indulge :)

Makes: 6 cup-cakes & one small tin cake (or 9 cup cakes)
Preparation Time: 15 minutes
Cooking Time: 10 minutes

All Purpose Flour - 3/4 cup
Sugar - 1/3 cup
Curd - 1/2 cup
Tea Bag - 1 (I used Taj Mahal tea bag)
Water - 3/4 cup
Pistachio -10-12
Vanilla Essence - 1/2 tsp
Oil - 1 tbsp
Baking Soda - 1/3 tsp
Baking Powder - 3/4 tsp
Salt - a pinch


  • Pre-heat the oven to 160 degrees.
  • Place the tea bag in a glass. Boil water and pour it into the glass. Keep the tea bag dipped in till you get the desired essence and colour of tea in the glass.
  • In a large mixing bowl, add curd and sugar. Mix well until the sugar crystals dissolve completely.
  • Add baking soda and baking powder. Mix well. You would notice the surface gets slightly frothy.
  • Now, add in the vanilla essence, tea solution and oil. Mix well.
  • In another bowl, sift together flour and salt. Add in chopped pistachio.
  • Add in this flour to the curd mixture a little by little and fold in the flour using a rubber spatula.
  • Line a cup-cake tray with cup cake liners.
  • Pour the batter into cup cake liners and bake for 10 minutes at 160 degrees.
  • Check if a tooth pick comes out clean. 
  • Serve warm :)

Sending this to Magic Mingle


  1. Unique combo.. Looks delicious!!

  2. Looks yum !! Glad u enjoyed the combo :-)

  3. looks really lovely... awesome color for the cupcakes... :)

  4. Interesting combination and love the fact that you have used only a tablespoon of oil.

  5. very flavorful and yummy cake... bookmarked it as its eggless version...

  6. Incredible cuppys, even am in love with combo,who can resist to these beauties;

  7. Never tried this combo...looks great and inviting..

  8. Ahh so u finally made something delectable :) these look really good!

  9. lovely combo dear looks so moist...

  10. love the name cuppie cakes :) so cute ...hehe!

    Thanks a lot for all the lovely comments on the carousel cake :)


  11. wow such a great idea dear, tea with cake batter :) looks so yummy :D

  12. very unique, delicious n flaovrful combo...cupcakes/cuppie cakes looks so moist n yummy!

  13. Well, if it was not for challenges, we would not stretch our boundaries!! Loved that the experiment paid off well!

  14. Love your blog and I am happy to pass on the " Very inspiring blogger" award to you .


  15. Good one! I agree that but for the challenge, I wouldn't have volunteered to add tea in such innovative ways :)

  16. very cute cup cakes

  17. The cupcakes look so cute. Love to taste one from the batch...

  18. Lovely combination Nan :) i wonder how it tastes... but I think it does give a lovely chai flavor...

  19. Let me know if you can submit a cake recipe for DNS. DNS is a blog cum magazine to support Indian food bloggers.
    Kindly mail me your recipe with a short bio of yours to ver.neha@hotmail.com
    (Make sure the recipe is yours).
    You can submit more than 1 recipe.