Sorrel Madeline Cupcakes

We’re bringing the flavours of a Trinbagonian Christmas to this easy cupcake recipe! The texture and taste of sorrel and coconut amp up the basic vanilla cupcake base. And if you can’t find sorrel jam, it’s easy to whip some up yourself on the stove.

 

Ingredients

  • 1½ cups flour
  • ¾ cup sugar
  • ½ cup unsalted butter, room temperature
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 2 large eggs
  • 2½ tbsps Dairy Dairy
  • ¾ cup water
  • 1 tsp vanilla extract

Coating

  • 1 – 1½ cups sorrel jam
  • 2 – 3 cups shredded coconut

Directions

Preheat oven to 350ºF and line a cupcake pan. Combine Dairy Dairy and water then set aside.

In one bowl, combine all dry ingredients: flour, salt, baking powder and baking soda.

Then in another large bowl, using an electric mixer, cream butter and sugar for about 5 minutes before incorporating eggs one at a time and then the vanilla extract.

To the creamed butter and sugar, add half of the flour mixture and mix before adding all of the Dairy Dairy mix and then the remaining half of flour. Mix until just combined.

Divide batter into 12 cupcakes and bake in a preheated oven for 15 to 20 minutes or until a toothpick inserted comes out clean.

Remove from oven and allow to fully cool before dipping each one into the jam and then shredded coconut.