As of the date on this blog post, I still have not ever baked a cheesecake. It’s still on my list of things to try, but ever since I discovered the no-bake method of making cheesecake I’m a bit obsessed with how easy and delicious it is! The texture is so creamy and almost mousse-like that I cannot stop thinking about making it in all sorts of flavors. So when Amoretti sent me their French Vanilla Compound I thought it was the perfect excuse to make another one. 

The idea for this dreamy no-bake Oreo cheesecake originally started as a french vanilla cheesecake on an Oreo crust. Then I tasted the French Vanilla Compound and it reminded me of the filling inside of an Oreo cookie (delicious)! I decided I couldn’t NOT put crushed up cookies in the filling and turn it into a cookies and cream lover’s dream cheesecake. It’s my favorite flavor yet! 

You can use any vanilla flavoring in this no-bake cheesecake, but I thought it was incredible with this Amoretti French Vanilla Compound. Similar to the ice cream flavor, this French Vanilla Compound has a deep vanilla flavor with notes of butterscotch and caramel. It was absolutely delicious! 

If you want to give this or any of the other Amoretti flavors a go, you can get FREE SHIPPING at checkout by using my code SPARROWCOFREESHIP. 

Let’s talk about this no-bake cheesecake method. You’ll basically whip most of the ingredients together to combine them, gently fold in some whipped cream, and mix in a generous helping of chopped Oreo cookies before pouring it into an Oreo crust. Once refrigerated, the filling sets into a thick mousse-like consistency – rich and creamy yet easily holds its shape when cut into slices. I love the no-bake method because it’s so fail-proof and yields such a delicious result with minimal effort! 

Another thing I really love about this no-bake cheesecake is you can make it ahead! After you add the filling into your Oreo cookie crust, you’ll place it in the refrigerator to set up for at least 6-8 hours (but overnight is best). You can make it up to two days in advance and go about life at a leisurely pace from there. 

I decided to make an easy homemade whipped cream and spiked it with a little more Amoretti French Vanilla Compound to use for decorating and it did not disappoint! After the no-bake cheesecake was set, I used Wilton Tip 4B to pipe swirls around the edges, spaced about ½ inch apart. I chopped some more Oreo cookies in half and placed them in between each swirl. So simple and so effective with that cute cookies and cream backdrop! 

However you decorate, I hope you love this recipe as much as I do! I was planning on giving some of it away to my friends and neighbors (as I often do with my bakes), but it was actually too delicious to give up. My husband and toddler helped some, but I’m not ashamed to say that I had a big slice every night until it was all gone. I’ll try harder to share when I make it again!  

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No-Bake Oreo Cheesecake

The dreamiest cookies and cream cheesecake made without any baking! Rich and creamy French Vanilla filling studded with Oreo cookies on a delicious Oreo crust.

Prep Time 30 minutes

Refrigeration 8 hours

Total Time 8 hours 30 minutes

Servings 12 slices

Ingredients

Oreo Crust

• 22 (250g) Oreo cookies
• 5 Tbsp (72g) unsalted butter, melted

Oreo Cheesecake Filling

• 1 1/4 Cups (300ml) heavy whipping cream, cold
• 24 Oz (678g) full-fat brick-style cream cheese, room temperature not the spread
• 1/2 Cup (100g) granulated sugar
• 2 Tbsp powdered sugar
• 1/4 Cup (60g) sour cream, room temperature
• 2 tsp Amoretti French Vanilla Compound or 1 tsp pure vanilla extract
• 16 (182g) Oreo cookies, chopped

Homemade Whipped Cream

• 1/2 Cup (120ml) heavy whipping cream
• 2 Tbsp powdered sugar
• 1/4 tsp pure vanilla extract

Garnish

• 6 Oreo cookies, cut in half

Instructions

Make the Oreo Cookie Crust

• Using a food processor, grind the Oreo cookies into a fine crumb. Add the cookie crumbs into a medium bowl and pour the melted butter on top. Mix until uniform, then press the mixture into the bottom and up the sides of a 9-inch springform pan or 10-inch springform pan. Use a round glass or jar to pack the crust as tightly as possible (this helps keep it together when you cut the cheesecake slices later). Freeze the Oreo cookie crust in the pan for 10-20 minutes while you prepare the Oreo cheesecake filling.

Make the Oreo Cheesecake Filling

• Using a hand mixer with a medium bowl or a stand mixer fitted with a whisk attachment, whip the cold heavy cream on medium-high speed until stiff peaks form, about 4–5 minutes. Set aside.
• In another large bowl (either with a hand mixer or stand mixer), beat the cream cheese and granulated sugar together on medium until creamy. Scrape down the bowl and paddle as needed. Add the powdered sugar, sour cream, and Amoretti French Vanilla Compound (or vanilla extract). Beat on medium-high speed until smooth and combined (no lumps), about 2–3 minutes.
• Use a rubber spatula to gently fold the whipped cream into the cheesecake filling until combined. Then, fold in the chopped Oreos.
• Remove the Oreo crust from the freezer and add the Oreo cheesecake filling into it. Spread the filling to the edges of the crust and smooth the top using an angled spatula, then cover it tightly with plastic wrap or aluminum foil. Refrigerate for at least 8 hours and up to 2 days. For best results, chill the cheesecake overnight. This will yield the most set filling.

Make the Homemade Whipped Cream

• Make sure the no-bake Oreo cheesecake filling is set before making the homemade whipped cream. Put the metal bowl of a stand mixer or a large metal mixing bowl into the refrigerator to chill for at least 15-30 minutes.
• Add the heavy whipping cream, powdered sugar, and vanilla extract into the chilled bowl. Using a whisk attachment on your stand mixer or a hand mixer, beat the ingredients together on high speed until stiff peaks form, 1-2 minutes.

Assembly

• When you’re ready to serve the no-bake Oreo cheesecake, remove the rim from the springform pan. Garnish with whipped cream and more Oreos.

Notes

Make Ahead Tips:

1. After making and freezing the Oreo cookie crust, it can be covered and stored in the refrigerator until you add the filling (1-2 days ahead is best for the freshest flavor).
2. You can make and assemble the no-bake Oreo cheesecake up to 2 days in advance, stored in the refrigerator and covered in aluminum foil or plastic wrap. You can alternatively freeze the cheesecake for up to 3 months after it’s set in the refrigerator. Be sure to cover well if freezing. I recommend one layer of plastic wrap and one layer of aluminum foil. 

Leftovers: Store leftovers (covered well) in the refrigerator for up to 5 days or in the freezer for up to 3 months. 

Disclaimer: I was compensated by Amoretti for my work of creating this recipe, styling, filming, photographing, and writing about their products. As always, all opinions are honest and my own. Thank you for supporting brands that support Sugar & Sparrow.

The post Dreamy No-Bake Oreo Cheesecake appeared first on Sugar & Sparrow.

While I’ve always been a fan of eating cheesecake, I’ve never actually attempted to bake one. Apparently a lot of things can go wrong in the baking process: cracking, sinking, and over- or under-baking, to name just a few. So when I found this no-bake method of making cheesecake that looked fail-proof, I had to give it a go. And since Amoretti sent me their Natural Mango Artisan Flavor, I thought I’d make it a no-bake mango cheesecake. Turns out that the no-bake method is BRILLIANT and the mango flavor made it so perfect for Summer! 

You can flavor this no-bake cheesecake however you’d like, but I thought it was incredible with this Amoretti Natural Mango Artisan Flavor. It’s made with REAL mangoes, so the flavor is absolutely spot on. And it’s so concentrated that I only needed to add a couple Tablespoons to create the perfect sun-ripened mango flavor!

If you want to give this or any of the other Amoretti flavors a go, you can get FREE SHIPPING at checkout by using my code SPARROWCOFREESHIP. 

Let’s talk about this no-bake cheesecake method. You’ll basically whip most of the ingredients together to combine them, gently fold in some whipped cream, and pour it into a graham cracker crust. The filling sets into a thick mousse-like consistency in the refrigerator – rich and creamy but easily holds its shape when cut into slices. If you’ve had problems with traditional cheesecake in the past or have been afraid to try baking one, this no-bake method is the perfect solution! 

One thing I really love about this no-bake cheesecake is it’s the perfect make-ahead dessert. After you add the filling into your graham cracker crust, you’ll place it in the refrigerator to set up for at least 6-8 hours (but overnight is best). You can make it up to two days in advance.

Both making and decorating this no-bake mango cheesecake are easy as can be. After it was set, I placed fresh mango chunks and raspberries on top in a crescent shape. That’s all! You can decorate however you’d like, but I thought these fresh elements added the perfect pops of color. However you decorate, I hope you love this recipe as much as I do! 

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No-Bake Mango Cheesecake

The perfect easy dessert for Summer! This no-bake cheesecake is rich and creamy with perfect sun-ripened mango flavor.

Prep Time 20 minutes

Refrigeration 8 hours

Total Time 8 hours 20 minutes

Servings 12 slices

Ingredients

Graham Cracker Crust

• 2 Cups (240g) graham cracker crumbs about 15 full sheets
• 1/3 Cup (67g) packed light brown sugar
• 1/2 Cup (113g) unsalted butter, melted

Mango Cheesecake Filling

• 1 1/4 Cups (300ml) heavy whipping cream, cold
• 24 Oz (678g) full-fat brick-style cream cheese, room temperature not the spread
• 1/2 Cup (100g) granulated sugar
• 2 Tbsp powdered sugar
• 1/4 Cup (60g) sour cream, room temperature
• 2 tsp lime juice
• 1 Tbsp Amoretti Mango Artisan Flavor
• 1/2 tsp pure vanilla extract

Instructions

Make the Graham Cracker Crust

• In a medium bowl, mix together the graham cracker crumbs, brown sugar, and melted butter. Pour the mixture into a 9-inch springform pan or 10-inch springform pan. Pack it down tightly to the bottom and up the sides of the pan using a glass jar or measuring cup. You’ll want to pack it as tightly as possible to prevent it from crumbling apart when you cut the cheesecake. Freeze the graham cracker crust in the pan for 10-20 minutes while you prepare the mango cheesecake filling.

Make the Mango Cheesecake Filling

• Using a hand mixer with a medium bowl or a stand mixer fitted with a whisk attachment, whip the cold heavy cream on medium-high speed until stiff peaks form, about 4–5 minutes. Set aside.
• In another large bowl (either with a hand mixer or stand mixer), beat the cream cheese and granulated sugar together on medium until creamy. Scrape down the bowl and paddle as needed. Add the powdered sugar, sour cream, lime juice, Amoretti Natural Mango Artisan Flavor and vanilla extract. Beat on medium-high speed until smooth and combined (no lumps), about 2–3 minutes.
• Use a rubber spatula to gently fold the whipped cream into the mango cheesecake filling until combined.
• Remove the graham cracker crust from the freezer and add the cheesecake filling into it. Spread the filling to the edges of the crust and smooth the top using an angled spatula, then cover it tightly with plastic wrap or aluminum foil. Refrigerate for at least 8 hours and up to 2 days. For best results, chill the cheesecake overnight. This will yield the most set filling.
• When you’re ready to serve the no-bake mango cheesecake, remove the rim from the springform pan. Garnish with fresh mango and raspberries.

Notes

Make Ahead Tips:

1. After making and freezing the graham cracker crust, it can be stored in the refrigerator until you add the filling (1-2 days ahead is best for the freshest flavor).
2. You can make and assemble the no-bake mango cheesecake up to 2 days in advance, stored in the refrigerator and covered in aluminum foil or plastic wrap. You can alternatively freeze the cheesecake for up to 3 months after it’s set in the refrigerator. Be sure to cover well if freezing. I recommend one layer of plastic wrap and one layer of aluminum foil. 

Leftovers: Store leftovers (covered well) in the refrigerator for up to 5 days or in the freezer for up to 3 months. 

This recipe was adapted from Sally’s Baking Addiction

Disclaimer: I was compensated by Amoretti for my work of creating this recipe, styling, filming, photographing, and writing about their products. As always, all opinions are honest and my own. Thank you for supporting brands that support Sugar & Sparrow.

The post No-Bake Mango Cheesecake appeared first on Sugar & Sparrow.

Whenever Girl Scout cookie season rolls around, I have to have the Samoas (aka Caramel deLites). The toasted coconut covered in chewy caramel, the chocolate drizzle, the shortbread cookie crust – these little cookies are everything wonderful. So when Amoretti sent me their Toasted Coconut Extract and told me to get creative with recipe writing, Samoas were quick to come to mind. And instead of trying to make a copycat Samoa recipe, I decided to transform everything I love about them into a no-churn ice cream recipe that’s perfect for Summer. Spoiler alert: it was all that I hoped it would be and I couldn’t stop eating it. 

This no-churn Samoa ice cream starts with the most delicious toasted coconut ice cream base. It’s so easy to make – just whip up some heavy whipping cream, sweetened condensed milk, Amoretti Toasted Coconut Extract, and a little vanilla extract for good measure. I’m pretty blown away at how the extract adds the toastiness of toasted coconut and keeps the coconut flavor super authentic. After making the toasted coconut ice cream base, I gently folded in some caramel sauce ribbons and took things a step beyond. This made the perfect ice cream base for all the Samoa toppings I added in next. 

To capture the essence of Samoa cookies without actually adding them into the ice cream, I started by mixing together equal parts caramel sauce and toasted coconut. This made gooey toasted coconut caramel clusters that taste just like the Samoa cookie topping. I swirled those into the ice cream along with hot fudge sauce and baked shortbread crumbles. After freezing it all together for 6 hours, this ice cream is the perfect creamy consistency, packed with toppings in every bite, and tastes JUST like Samoa cookies in ice cream form. I am so pleased with this recipe! 

The best part about this ice cream recipe is you can make it any time you’re craving Samoas during the Girl Scout Cookie off-season (like now!). I will warn you though: this ice cream is completely addicting. I found myself thinking about it so much that I had to have a bowl of it every night until it was gone. The perfect toasted coconut ice cream base swirled with caramel, those gooey toasted coconut caramel clusters, the decadent hot fudge ribbons, the crunchy shortbread crumbles – it’s all so perfect and I hope you love this recipe as much as I do! 

The Amoretti Toasted Coconut Extract really gives this ice cream base the perfect flavor. Be sure to use my discount code: SPARROWCOFREESHIP for free shipping when you shop!

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No-Churn Samoa Ice Cream

No-churn toasted coconut ice cream base swirled with caramel ribbons, gooey toasted coconut-caramel clusters, decadent hot fudge, and crunchy shortbread crumbles. This tastes just like Samoa cookies in ice cream form!

Prep Time 45 minutes

Cook Time 1 hour

Freeze Time 6 hours

Servings 6 Cups (12 servings)

Ingredients

Baked Shortbread Crumbles

• 3/4 Cups (90g) cake flour
• 2 1/2 Tbsp (32g) granulated sugar
• 1/8 tsp baking powder
• 1/4 tsp salt
• 3 Tbsp (42g) unsalted butter, melted
• 1/2 tsp pure vanilla extract

Caramel Sauce

• 1 Cup (200g) granulated sugar
• 6 Tbsp (85g) unsalted butter, room temperature, cut into cubes
• 1/2 Cup (120ml) heavy whipping cream, room temperature
• 1/2 tsp salt

Toasted Coconut Ice Cream

• 2 Cups (240ml) heavy whipping cream, cold
• 14 Oz sweetened condensed milk
• 1 tsp Amoretti toasted coconut extract
• 1 tsp pure vanilla extract

Additional Add-Ins

• 1/2 Cup sweetened shredded coconut, toasted*
• 1/2 Cup hot fudge sauce**

Instructions

Bake the Shortbread Crumbles

• Preheat the oven to 250°F/121ºC and line a baking sheet with parchment paper. In a medium bowl, whisk together the cake flour, sugar, baking powder, and salt.
• Add the melted butter and vanilla extract. Mix with a rubber spatula until the mixture begins to form small clusters, then press the ingredients together with your hands to form even more clusters. Spread the clusters onto the prepared baking sheet and bake for 30 minutes. Cool the crumbs completely before using in the ice cream assembly.

Make the Caramel Sauce

• Have everything pre-measured and ready to go (you’ll be constantly stirring). Place the sugar in a medium saucepan over medium-high heat and stir constantly with a wooden spoon, until it melts into an amber-colored liquid and no sugar clumps remain, 5-6 minutes. 
• Reduce the heat to medium. Carefully add the butter (it will bubble up when you do) and use a whisk to combine it with the sugar mixture until the butter is fully melted and incorporated, 2-3 minutes. 
• Add the heavy whipping cream in a steady stream while whisking. As soon as the cream is incorporated, let the caramel boil for a full minute before removing it from the heat and stirring in the salt. 
• Let the caramel cool to room temperature before using it in the ice cream assembly.

Prep the Additional Add-Ins

• In a small bowl, mix 1/2 Cup of the caramel sauce with the toasted coconut and set aside. Place the hot fudge sauce into a piping bag and snip off the end.

Make the Toasted Coconut Ice Cream

• Place a large metal bowl into the refrigerator and a loaf pan into the freezer to chill for at least 15-20 minutes before you begin.
• Remove the large chilled metal bowl from the refrigerator and add the heavy whipping cream, sweetened condensed milk, Amoretti toasted coconut extract, and vanilla extract. Beat with a hand mixer (or using the whisk attachment on your stand mixer) on high speed until stiff peaks form, about 5 minutes.
• Using a rubber spatula, gently fold in the remaining caramel sauce to create ribbons in the toasted coconut ice cream mixture.
• Remove the chilled loaf pan from the freezer and add 1/3 of the ice cream mixture into it. Smooth it down with a rubber spatula and add 1/3 of the caramel-toasted coconut mixture by the spoonful on top. Pipe on 1/3 of the hot fudge sauce and sprinkle a few handfuls of shortbread crumbles on top. Use a skewer to marble the toppings into the ice cream. Repeat twice more.
• Cover the loaf pan with a piece of aluminum foil and freeze for at least 6 hours, after which the ice cream should be semi-firm and ready to enjoy!

Notes

*To toast the coconut: preheat the oven to 325F. Spread sweetened shredded coconut onto a parchment lined cookie sheet and bake for 5-10 minutes, shaking the pan halfway through. 

**You can use store bought hot fudge sauce (I use Hersheys brand) or use a homemade recipe of your choice. 

Make Ahead Tips:

1. You can bake the shortbread crumbles ahead and store them in an airtight container in the refrigerator for up to one week. 
2. You can make the caramel sauce ahead and store in an airtight container in the refrigerator for up to two weeks. When you’re ready to use it, reheat it in the microwave in 15 second intervals until it reaches room temperature. 

Storage Tips: This ice cream is best stored in an airtight container in the freezer. It will last for several months (if you can make it last that long). 

Disclaimer: I was compensated by Amoretti for my work of creating this recipe, styling, filming, photographing, and writing about their products. As always, all opinions are honest and my own. Thank you for supporting brands that support Sugar & Sparrow.

The post No-Churn Samoa Ice Cream appeared first on Sugar & Sparrow.

I’ve been an admirer of Amoretti and their flavor selection for quite some time, so when they contacted me about partnering for their July flavor of the month (coconut!) I was a fast yes. They sent me their Toasted Coconut Extract and told me to get creative, so I got to work testing recipes and these toasted coconut cupcakes are just one example of the amazing results I had! 

This Toasted Coconut Extract is so spot on for flavor. The toasted element comes through beautifully and the coconut doesn’t taste one bit artificial. It was so easy to add authentic toasted coconut flavor to the buttercream and cupcake batter with just a little bit of this extract! If you’re a coconut fan, you need this in your life. And lucky for you, I have a discount code for free shipping if you want to try it. Use SPARROWCOFREESHIP at checkout to claim it!  

I made the cupcakes using my favorite coconut cake recipe, only I subbed the coconut extract for Amoretti Toasted Coconut Extract and scaled it down to make 15 cupcakes. These cupcakes are super fluffy and moist as-is, and with the addition of the extract they were packed with beautiful toasty coconut flavor. Perfect for Summer and beyond. 

You could pair these cupcakes with just about any frosting flavor, but I went full steam ahead with the coconut theme and whipped up some toasted coconut buttercream to pipe on top. During the taste test, my husband and I were both amazed at how well the toasted coconut flavor comes through. I’m not sure how they captured that toasty element but it is SO good. 

To decorate, I kept things simple by piping a swirl of toasted coconut buttercream with Wilton Tip 4B and adding some toasted coconut on top. To toast the coconut, just add some sweetened shredded coconut onto a parchment lined baking sheet in a single layer, then bake at 325ºF for 5-10 minutes. You’ll want to shake the pan halfway through just to make sure everything gets equally toasted and a nice golden brown. 

Whether you add the toasted coconut or not, these cupcakes are absolutely delicious and I hope you love them as much as I do! If you’d like to try this Toasted Coconut Extract or any other flavor, remember to use my discount code SPARROWCOFREESHIP when you’re shopping. There are so many amazing flavors to choose from, so get ready to be inspired.

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Toasted Coconut Cupcakes

Moist and fluffy toasted coconut cupcakes with silky smooth toasted coconut buttercream, flavored with Amoretti extract for rich, authentic flavor.

Prep Time 30 minutes

Cook Time 15 minutes

Servings 15 cupcakes

Ingredients

Toasted Coconut Cupcakes

• 1 1/2 Cups (157g) sifted cake flour* DIY recipe in notes
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1/2 Cup (113g) unsalted butter, room temperature
• 3/4 Cup (150g) granulated sugar
• 2 large egg whites, room temperature
• 1 1/2 tsp Amoretti toasted coconut extract
• 1/2 tsp pure vanilla extract
• 3 Tbsp (45g) sour cream, room temperature
• 2/3 Cup (160ml) canned full-fat coconut milk, room temperature
• 1/2 Cup (39g) sweetened shredded coconut

Toasted Coconut Buttercream

• 1 Cup (226g) unsalted butter, room temperature
• 3 1/2 Cups (420g) powdered sugar
• 1/2 tsp Amoretti toasted coconut extract
• 1 tsp pure vanilla extract
• 1 1/2 Tbsp whole milk OR coconut milk, room temperature
• pinch of salt, or to taste

Garnish

• 1/4 Cup sweetened shredded coconut, toasted

Instructions

Make the Coconut Cupcakes

• Preheat the oven to 350°F/177ºC and line a cupcake pan with 12-15 liners.
• Whisk together the sifted cake flour, baking powder, baking soda, and salt. Set aside.⁣
• In the bowl of your stand mixer fitted with the paddle attachment (or using a hand mixer with a large bowl), beat the butter on high for 2 minutes until light and creamy. Add in the sugar and beat on medium-high until light and fluffy, about 2 minutes. Scrape down the bowl and paddle as needed. Turn the mixer to low and add the egg whites one at a time. Mix until well combined. Add in the Amoretti toasted coconut extract, vanilla, and sour cream, then mix for 1 minute on high.⁣
• Add the dry ingredients all at once and mix on low until just combined, then continue mixing while you add the canned coconut milk in a slow, steady stream. Mix until smooth, then gently fold in the shredded coconut with a rubber spatula.⁣
• Pour the batter evenly into the prepared cupcake tins and bake for 15-18 minutes, or until a toothpick inserted comes out clean.⁣

Make the Toasted Coconut Buttercream

• With a hand mixer or paddle attachment on your stand mixer, beat the butter on medium-high until it’s creamy, about 5 minutes. Scrape down the bowl and paddle and add the powdered sugar about a cup at a time and mix on low speed until fully incorporated. ⁣
• Add the Amoretti toasted coconut extract, vanilla extract, milk, and a pinch of salt. Continue mixing on low speed until fully incorporated and smooth.⁣

Assembly

• When the cupcakes are fully cooled, prepare a piping bag with Wilton Tip 4B and fill it with toasted coconut buttercream. Pipe a swirl onto each cupcake and garnish with toasted coconut.

Notes

*DIY Cake Flour Recipe: To make your own cake flour, spoon and level one cup of all-purpose flour and remove 2 Tbsp. Add 2 Tbsp of cornstarch. Repeat per the amount of cake flour you need, then sift the flour and cornstarch mixture 4 times (don’t skip that step!). After sifting, spoon and level to re-measure the amount of cake flour you need. 

Make Ahead Tips: 

1. The toasted coconut cupcakes can be baked, cooled, covered in plastic wrap and stored at room temperature up to one day ahead of decorating. 
2. The toasted coconut buttercream can be made ahead and stored in an airtight container at room temperature for one day. Alternatively, you can store it in an airtight container in the refrigerator for up to two weeks. When you’re ready to use it, bring it back to room temperature and re-whip with your stand mixer to bring it back to piping/frosting consistency.

Disclaimer: I was compensated by Amoretti for my work of creating this recipe, styling, filming, photographing, and writing about their products. As always, all opinions are honest and my own. Thank you for supporting brands that support Sugar & Sparrow.

The post Toasted Coconut Cupcakes Recipe appeared first on Sugar & Sparrow.