Gluten Free Sorrel Cupcakes
Happy Christmas Eve! I am finally done my baking for others and orders. So now I am taking the time to relax, bake a treat for myself and write this post for one of my new favorite desserts Gluten Free Sorrel Cupcakes.
For those not in the Caribbean, it can be called a Gluten Free Hibiscus Cupcakes the other name for sorrel. But whichever name you wanna give it, they are delicious, easy and a real treat.
Sorrel is something that I make a lot at Christmas time. The list of things I use sorrel for during sorrel season includes, jam, juice, kombucha, sauce and so much more. This year I decided to add it to a Chocolate Cupcake and it was a winner.
How to make these Gluten Free Sorrel Cupcakes
A couple months back I was experimenting with Red Wine Chocolate Cakes. It was such a fun project and I was amazed at how the red wine enhanced the flavour of the chocolate and made a real impact on the cake.
While making sorrel juice one day, I looked at the liquid and said to myself, this looks like red wine. It was in that moment these Gluten Free Sorrel Cupcakes came to life. A twist on my Gluten free Red Wine Chocolate cake. I swapped the wine for the sorrel and the cake baked beautifully.
The only problem I had, was the flavor of the sorrel didn’t come through as much as I liked. The bundt cake was beautiful and the sorrel drizzle even more delicious, but somehow the cake needed that extra kick.
That was when I decided to stuff it in the middle. Instead of a bundt cake, I made cupcakes, added some of my Easy Sorrel Jam to the center, topped with my Easy Buttercream they were a hit!
Moist, delicious and the sorrel flavor came right through, making this our new favourite Christmas dessert next to Fruit cake of course.
Tips for making Gluten Free Sorrel Cupcakes
Sweetened vs unsweetened sorrel
I’m not a big sweet fan (even though I love to bake) so I used unsweetened sorrel for the cupcakes, especially as we added the jam in the center. If you only have sweetened sorrel that can work too, just not the cake might be a little sweeter depending on the sweetness of the sorrel and your jam.
Make it a layered cake!
If you want to serve this up as a nice layered cake, simply double the cake recipe and spread the jam in the center of the layers, then frost with buttercream as normal. Each slice will have a layer of jam in the center that to me is soooo delish!