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Lifestyle and Cake from Portland Oregon

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frozen raspberries

raspberry buttercream recipe with fresh raspberries

April 22, 2023 · In: Featured, Frosting, Recipes

Fresh Raspberry Buttercream Recipe

If you’ve been following me for awhile, you know I LOVE using freeze dried fruit in my buttercream recipes. The process of freeze drying removes all the liquid from the…

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PUMPKIN SPICE LATTE CAKE ☕️ this tastes just like PUMPKIN SPICE LATTE CAKE ☕️ this tastes just like a pumpkin spice latte in cake form with layers of moist pumpkin spice cake + spiced coffee buttercream! Top it with piped buttercream pumpkins to make it extra cute but regardless of your cake decorating, it’s the ideal dessert for any pumpkin spice latte lover 🧡

Comment RECIPE and I’ll send it right over or find it linked in my bio + at https://sugarandsparrow.com/pumpkin-spice-latte-cake/

#pumpkinspicelatte #pumpkincake #coffeebuttercream #coffeecake #cakedecorating
CHAI CUPCAKES 🫖🍂these moist and fluffy cupcakes ha CHAI CUPCAKES 🫖🍂these moist and fluffy cupcakes have the perfect chai flavor from steeping chai tea in the milk portion of the recipe + adding homemade chai spice mix to the dry ingredients AND buttercream. If you love chai tea, these are going to be your new favorite cupcakes!! 

✨Comment RECIPE to get the full recipe (with frosting) or find it linked in my bio + at https://sugarandsparrow.com/chai-cupcakes/
⠀
CHAI SPICE MIX⠀
2 tsp ground cinnamon⠀
1 tsp ground ginger⠀
1/2 tsp ground cardamom⠀
1/4 tsp ground allspice⠀
1/8 tsp ground cloves⠀
⠀
CHAI CUPCAKES⠀
1/2 Cup + 2 Tbsp (150ml) whole milk⠀
1 chai tea bag⠀
1 1/4 Cups (132g) sifted cake flour* DIY recipe in notes⠀
1 1/2 tsp baking powder⠀
2 tsp chai spice mix (recipe above)⠀
1/2 tsp salt⠀
1 /2 Cup (113g) unsalted butter, room temperature⠀
1 Cup (200g) granulated white sugar⠀
1 large egg + 1 large egg white, room temperature⠀
1/4 Cup (60g) sour cream, room temperature⠀
1 1/2 tsp pure vanilla extract⠀
⠀
INSTRUCTIONS⠀
1. Mix together the chai spice mix ingredients and set aside.⠀
2. Place the chai tea bag into a jar. In a small saucepan, bring the milk to a simmer, then pour it over the chai tea bag. Steep for 15 minutes, then remove the chai tea bag and cool to room temperature. ⠀
3. Preheat the oven to 350°F (177ºC) and line a cupcake pan with liners.⠀
4. In a medium bowl, whisk together the cake flour, baking powder, 2 teaspoons of the chai spice mix, and salt. Set aside.⠀
5. With a stand mixer fitted with the paddle attachment (or with a hand mixer and large bowl), cream the butter and sugar on medium speed until light and fluffy, 3-4 minutes. Turn mixer to low and mix in the egg and egg white until combined, then add vanilla and sour cream and mix for one minute on high. ⠀
6. Add the dry ingredients all at once, then mix on low. When it starts to combine, add the (room temperature!) chai milk mixture and mix until incorporated.⠀
7. Scoop the batter into the cupcake liners and bake for 14-18 minutes. Cool to room temperature, then frost with chai buttercream (full recipe with frosting is at https://sugarandsparrow.com/chai-cupcakes/)⠀
⠀
#chai #cupcakes #baking #chaicake #teac
THICK CARAMEL CAKE FILLING ✨this is the BEST caram THICK CARAMEL CAKE FILLING ✨this is the BEST caramel  filling recipe for cakes and cupcakes that’s extra thick, creamy and spreadable, and irresistibly gooey with just the right vanilla-caramel flavor. I’ve used it in recipes like my Millionaire Cake, Milky Way Ccake, Snickers Cake (with peanuts added!), and Twix cake, but it will pair well with any cake flavor that could use some gooey caramel in between the layers.

Find this recipe in my bio + all the cake recipes mentioned at https://sugarandsparrow.com/thick-caramel-filling/

THICK CARAMEL FILLING 
Yield: 2 Cups (enough to fill a triple layer cake + use as a drip) 

INGREDIENTS 
1/2 Cup (113g) unsalted butter 
1 Cup (200g) packed brown sugar 
2/3 Cup (210g, 160ml) sweetened condensed milk 
1/3 Cup (80ml) light corn syrup 
5 Tbsp (75ml) heavy whipping cream 
1 tsp salt 
1 tsp pure vanilla extract 

INSTRUCTIONS 
1. In a large saucepan over medium heat, add the sweetened condensed milk, butter, brown sugar, corn syrup, heavy whipping cream, and salt. Stir with a rubber spatula constantly until the mixture is fully combined and begins to bubble, about 5 minutes. 
2. Turn the heat to medium-low and continue stirring until the caramel begins to thicken, 6-7 minutes. If you have a candy thermometer, you’ll want to cook this until it reaches 225F (107C). That is the temperature that will thicken the caramel while keeping it nice and soft at room temperature. 
3. Remove the caramel from the heat and mix in the vanilla extract. Pour into a separate container and let the caramel cool completely to room temperature before using it to fill the cake. After pouring mine into a 2-cup measuring cup and refrigerating, it took about 2 hours to cool but it will thicken significantly.

#caramel #caramelcake #cakes #cakedecorating #homebaked
ALMOND JOY CAKE 🤎🥥 this tastes just like an Almond ALMOND JOY CAKE 🤎🥥 this tastes just like an Almond Joy candy bar in cake form: layers of soft, fluffy coconut cake with silky chocolate ganache, sliced almonds, and the dreamiest coconut-almond buttercream! 

Comment RECIPE and I’ll send it on over! Or find it linked in my bio + at https://sugarandsparrow.com/almond-joy-cake-recipe/

#almondjoy #coconutcake #almondcake #cakedecorating #candycake
You butter believe I made myself the Halloween cos You butter believe I made myself the Halloween costume of my dreams!! 🧈 

#diyhalloweencostume
#foodcostume #halloweencostume #handmadecostume #bakerlife

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