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–+ servings

Sorrel Filled Cupcakes With Sorrel Cream Cheese Frosting

This dessert brings together different flavors of a traditional Trini Christmas in a creatively scrumptious way.
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Prep Time: 1 hour
Cook Time: 22 minutes
Filling & Frosting: 30 minutes
Total Time: 1 hour 52 minutes
Course: Dessert
Cuisine: Caribbean
Keyword: baking, cake, cupcakes, dessert, sorrel
Servings: 12
Author: baidawi

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

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