Gluten Free Sorrel Cupcakes

December 24, 2020OffTheWheatenPathTT

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. 

Sorrel Photography
Gluten Free Easy Sorrel Jam and Juice Recipes

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!

Gluten Free Sorrel Cupcakes
Yield: 12 cupcakes

Gluten Free Sorrel Cupcakes

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Sure to be a Caribbean Christmas favourite. These cupcakes take 2 of my favourite holiday flavours, Chocolate and Sorrel, to create a flavour combo that is suber delicious and a Christmas dessert Treat.

Ingredients

  • 1/2 cup butter
  • 1 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1/2 cup sorrel juice (unsweetened)
  • 1 cup GF 1:1 Baking flour
  • 1/4 cup cocoa powder, heaped
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • Ready Made Sorrel Jam

Instructions

    1. Preheat oven to 350°F. Line a 12 cup, cupcake pan with liners and set aside.
    2. In a bowl whisk together, GF flour, cocoa, baking powder and salt.
    3. Next, in the bowl of a stand mixer or using a hand mixer, cream together butter and sugar until light and fluffy.
    4. Add the eggs one at a time mixing in between additions.
    5. Beat in the vanilla, then gradually add the flour mixture alternately with the unsweetened sorrel juice until well combined but not over mixed.
    6. Carefully divide the batter among the 12 liners.
    7. Bake for about 18 - 20 minutes until done and a toothpick stuck through the center comes out clean.
    8. Remove cupcakes from pan and set aside to cool. While cupcakes are cooking, make Buttercream according to recipe directions.
    9. Once cupcakes are cool, using the back of a piping tip or something similar, remove the center of the cupcakes.
    10. Carefully fill with sorrel jam. Then finish by piping the buttercream on top to finish.
    11. Finish with sprinkes and serve!

Notes

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.

Did you make this recipe?

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