A fantastic recipe that puts your leftover sorrel to great use!
So it's New Years Eve and you're either planning your party or trying to figure out how to clear the fridge with all these bottles of sorrel you made for Christmas, or heck, maybe you'd just enjoy baking some cupcakes! Either way, this is a recipe you should try. I promise it won't disappoint.
I will also be sharing the buttercream frosting recipe below to top off your cupcakes and give it that exquisite taste. Unfortunately, I could not locate any of my frosting nibs so I was left to do it from the piping bag, but if you do have yours, use em!
Let's deal with the Sorrel first. You're going to reduce the sorrel and pay attention to it because it only takes about half hour. Add about 2 cups of sorrel to a saucepan and let it reduce. You'll only need 1/4 cup of reduced sorrel. When it's finished it should have this consistency, where it's still dripping off of the whisk like a puree.
Turn it off immediately and measure out 1/4 cup. Let it cool. If you reduce it too far, when cooled it becomes hard so be careful to not let this happen. Even though when hot the consistency is runny, when cooled it can change state. If this happens, you gotta start over.
Cupcake Recipe:
2 1/2 cups of All-Purpose Flour
2 cups Granulated Sugar
2 tsp Baking Powder
1 tsp Salt
1/4 tsp Nutmeg Powder
2 tsp Vanilla Essence
1 3/4 cups of Milk
3/4 cup Vegetable Oil
2 Egg Whites
1/4 cup Reduced Sorrel
Directions:
Preheat your oven to 350 degrees Fahrenheit and place your cupcake holders into your muffin tins. This recipe yields approximately 18 cupcakes.
In your mixer bowl, combine your dry ingredients.
In a separate bowl, combine all the wet ingredients except the sorrel.
Pour your wet ingredients into the dry ingredients and mix slowly.
Add your reduced sorrel and mix slowly.
Begin adding your flour half at a time and keep stirring on a low speed for only about 5 minutes.
Pour the mixture into your cupcake holders filling them at 2/3 the height.
Bake for 20 mins. They will be soft and moist but check the center to ensure they're fully baked.
Allow your cupcakes cool for 10 minutes and then remove them from the pan.
Let's get ready for frosting! Buttercream recipe below!
Butter Cream Frosting:
3 cups of Powdered Sugar
1 cup of salted butter (2 1/4 100g sticks)
1/4 tsp Cinnamon
2 tsp Vanilla Essence
3 tbsp Milk
Directions:
In a bowl, add your softened butter and vanilla and mix preferably with a hand mixer.
Add the cinnamon followed by your powdered sugar in 1 cup increments.
Add your milk and whisk it together to the consistency you desire. It should be easy to work with in a piping bag.
Frost your cupcakes and enjoy!
There you have it! Final 2018 recipe :)
See you in 2019 Foodies!
Happy New Year 🥳 💫
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