Pumpkin Soda , Walnut and Date Soda, Raisin and Currant Soda Cupcakes

This recipe is for an Irish Soda Bread which I make into cupcakes. I like to serve these with my soup recipes and salads. See the links to these recipes for soup and salads in the top left corner. They are good cold or warmed , sliced and served with butter. They can be garnished with salad, fresh herbs or decorated as you would a cupcake with cream cheese but top off with a salad vegetable such as a cherry tomato, cucumber or a piece of asparagus.

Recipe
Irish Brown Soda bread Cupcakes
Ingredients
4 cups--1 lb--500 gms wholewheat flour
1/2 cup--5 oz--150 gms strong white flour
1/2 cup--2 oz--50 gm oatmeal 1 teaspoon bicarbonate of soda
1 teaspoon of salt
16 t0 24 fl oz--475 to 725 ml of sour milk or milk with the juice of 1/2 lemon
1 cup--4 ozs dates chopped. I like the dates with the stones removed.
1 cup--4 ozs chopped walnuts
Method
Mix all the dry ingredients well in a bowl
Add the sour milk, sometimes the dough needs extra milk, it should be firm and easy to knead and shape but not sticky to touch. See the photos.
Add the dates and walnuts
Knead lightly
Form into cupcake sizes and place into cupcake cases
Cook at gas 7, 425F, 220C for cupcakes it should be 14 to 20 minutes.

This shows the cupcakes sliced. The second cupcake has Pumpkin seeds added to it instead of the dates and walnuts. I would add 1 cup--4 ozs of pumpkin seeds to create these Irish soda bread pumpkin cupcakes. A second variation is adding 1 cup--4 ozs raisins and 1 cup--4 ozs currants to the mixture to make Raisin and Currant Irish Soda Cupcakes recipe

The mixture with all the ingredients put together. It is now ready for kneading and shaping into cupcake sizes.

I cut the dough into sizes to fit into my cup cases. I then assemble the cupcakes into a baking tray as below and cook.

This shows the completed Irish Soda Date and Walnut and Pumpkin Seed Cupcakes

For more ideas check out the labels on the left, the links and cupcake store.