Summer Baking Recipe |Sorrel Cupcakes | Sweet Treats Recipe

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a tropical flavor and reduces saturated fat.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness and moisture.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is dairy-free while water keeps the recipe simple.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt provides creaminess with fewer calories.

Welcome to Kylie J's kitchen; today I'm making sorrel cupcakes.

In a bowl, crack 2 eggs and remove the eye from the egg.

Add brown sugar (you can use granulated sugar) and melted butter; combine until creamy.

I have some sorrel puree that I made a year and a half ago; it has rum and fruit wine added to preserve it.

Add 5-6 tablespoons of the sorrel puree to the mixture and combine everything together nicely.

I already combined the dry ingredients: 1 cup of flour, 1/2 teaspoon of baking soda, 1 teaspoon of baking powder, salt, nutmeg, and cinnamon powder.

Add the dry ingredients to the wet ingredients and mix until combined.

Line your cupcake pan with cupcake papers.

Preheat the oven to 250 degrees Fahrenheit.

Pour the batter into the cupcake tins, filling each halfway to allow for rising.

Wipe any spills with a paper towel before placing in the oven.

Bake for roughly 35 minutes at 250 degrees Fahrenheit; check for doneness as ovens vary.

After baking, show the final product and check the inside of one cupcake.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens