These Sorrel Filled Cupcakes with Sorrel Cream Cheese Frosting are a lovely treat to bake. They make the perfect holiday gift for family or friends. This dessert creatively blends different flavors of a Trini Christmas.
The vanilla sponge cupcake is a tweaked version of the @Recipetineats recipe to achieve a “granny style” sponge cake flavor. The sorrel jam filling is from a previous recipe posted on the channel. The cream cheese frosting incorporates a sorrel reduction as the flavor base.
This cupcake has layers of amazing textures and flavors and is sure to be a crowd pleaser for the Christmas season! #cupcake #sponge #sorrel #dessert #recipe
Sorrel Filled Cupcakes With Sorrel Cream Cheese Frosting
Servings: 12
Equipment
- 1 Muffin Tray
- 12 Cupcake Liners
- 1 Cooling Rack
- 2 Piping Bags with Tips You can make your own piping bags (see video)
- 1 Electric Hand Beater
- 1 Spatula
- 1 Whisk
Ingredients
Vanilla Sponge Cupcakes
- 1 cup cake flour all purpose flour (optional)
- 1/¼ tsp baking powder
- ½ tsp salt
- 1 tbsp lemon zest
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¾ cups caster sugar granulated sugar (optional)
- 2 large eggs at room temperature
- ½ cup milk
- ¼ cup unsalted butter
- 1½ tsp vegetable oil
- 2 tsp vanilla essence
Sorrel Jam
- 3 cups leftover boiled sorrel flowers
- 1 cup sorrel juice
- 1 cup brown sugar
- ¼ tsp salt
- 1 inch piece of orange peel optional
Sorrel Cream Cheese Frosting
- 1 cup unsweetened sorrel juice
- 1 cup sugar brown or white
- 1 brick cream cheese
- ¼ cup unsalted butter
- ¼ tsp salt
Instructions
Vanilla Sponge Cupcakes
- Preheat oven at 350°
- Whisk together dry ingredients: flour, baking powder, salt, spices & lemon zest in a bowl.
- Place eggs into a separate bowl then combine with sugar using a hand blender for approximately 8 minutes.
- Gradually fold dry ingredients into egg and sugar mixture using a spatula. You can also use your hand blender for this but be sure to blend at the lowest speed and for no more than 30-45 seconds at a time. Just until the dry ingredients are fully combined with egg and sugar mixture. Do not overmix.
- Add butter to milk then microwave for 45 seconds to 1 minute.
- Add vanilla essence to milk and butter mixture then combine.
- Add about 3/4 of the batter to the warm milk & butter mixture to temper it.
- Gradually add milk and butter mixture back into the batter and combine with hand blender on lowest speed. Do not overmix.
- Use a ladle, measuring cup with a spout or ice cream scoop to fill cupcake liners. Be sure not to overfill (see video)
- Bake for 22 minutes at 350°
- After baking, place on cooling rack and allow to cool for 5-10 minutes.
Sorrel Jam
- Add ingredients into a sauce pan.
- Bring ingredients to a boil then reduce heat to low and simmer for approximately one hour or until thickened.
- Allow to cool to room temperature. Ideally this should be made beforehand.
Sorrel Cream Cheese Frosting
- Add sorrel juice and sugar to a saucepan.
- Bring to a boil then reduce heat and allow to simmer for approximately 25 minutes or until thickened.
- Allow to cool to room temperature.
- Add cream cheese, butter, salt to a bowl then combine with a hand blender.
- Add sorrel reduction then continue to combine. Tip: You can also add ¾ of the reduction and combine with the hand blender then combine the remainder with a spatula to get layered colors in the frosting.
Filling & Frosting
- Add Sorrel Jam into a piping bag then gently insert the nozzle into the top of the cake. Fill cupcakes until jam rises to the top.
- Add Sorrel Cream Cheese Frosting to a piping bag then decorate cupcakes.
- (Optional) garnish with small pieces of fresh sorrel for a tart/tangy contrast!
Video
Tried this recipe?Let us know how it was!
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