The other day I had an epiphany while I was perusing the aisles at Trader Joe’s. I stumbled upon their selection of freeze dried fruits and when I saw the raspberries I knew I had to try them in a buttercream recipe. The results? Absolutely flawless flavor, not too sweet (like when you use raspberry jam or preserves), not watery (like when you use fresh raspberries), and so easy to work with!

What are Freeze Dried Raspberries?

The process of freeze drying simply removes the moisture from the raspberries while keeping them packed with flavor. They’re perfect for baking in your favorite scone recipe, throwing into pancake batter, or in this case, grinding into a fine powder with a food processor and tossing into a buttercream recipe. And just look at the color! 

I’ve used this raspberry buttercream recipe to fill and frost cakes, decorate cupcakes, and have even gotten a bit crazy and mixed it with vanilla buttercream to make a flavor ombre as a cake finish. It pipes like a dream and is so easy to work with. A great pairing for pretty much any cake flavor you could think of!  

Print

Freeze-Dried Raspberry Buttercream

A light, balanced raspberry buttercream that’s packed with flavor. The perfect addition to any cake! 

Prep Time 15 minutes

Total Time 15 minutes

Servings 3 cups

Ingredients

• 1 Cup (226g) unsalted butter, room temperature
• 3/4 Cup (18g) freeze-dried raspberries
• 3 Tbsp (45ml) whole milk, room temperature
• 1 tsp pure vanilla extract
• 3 Cups (360g) powdered sugar
• pinch of salt

Instructions

• With a food processor, grind the raspberries into a fine powder. Sift out the seeds (if a few seeds end up in the powder that is totally ok) and set the powder aside.
• Whip the butter using a stand mixer with a paddle attachment on medium-high speed until it’s creamy and light in color (5 minutes). Add vanilla, milk, and raspberry powder and continue to mix on medium until fully combined.
• Add the powdered sugar one cup at a time and mix on low speed, scraping down the bowl and paddle after each addition. Add a pinch of salt and mix on low speed until fully combined and smooth, 1-2 minutes. 

Notes

Make Ahead Tips: This buttercream can be made ahead and stored in an airtight container in the refrigerator for up to two weeks. Just bring back to room temperature and re-mix with your mixer! 

Yield: This buttercream makes enough to:

• Frost 12-15 cupcakes with a piping bag
• Fill and crumb coat a three-layer 6-inch cake or two-layer 8-inch cake. To have enough for frosting and decorating as well, double the recipe. 

Here’s how I’ve used this raspberry buttercream in the past:

As a filling and frosting in my raspberry chocolate cake recipe. So delicious!

As a filling for my matcha cake recipe. It would also pair perfectly with a chocolate, vanilla, or lemon cake.

What will you do with your raspberry buttercream? Let me know in the comments or tag me on Instagram if you make this recipe!

The post Freeze Dried Raspberry Buttercream Recipe appeared first on Sugar & Sparrow.

I’ve tested a ton of buttercream recipes in my day, but my go-to is a super simple American buttercream recipe that I’ve tweaked to my liking. I’ve used this recipe for frosting countless cakes and cupcakes and I’m a big believer that a good vanilla buttercream is something every baker should have in their recipe box. There’s nothing fancy about the way this recipe is made, but it will certainly taste like you whipped up something special!

Making sure you use a good quality vanilla extract or paste is one of the secrets to success. You can use any kind of vanilla extract or paste, but I always use bourbon vanilla (I get mine from Trader Joe’s!) to give it a rich vanilla flavor. The other secret to success? Room temperature everything. That means taking the milk and butter out and letting them come to room temperature for about a half hour to an hour before you start any mixing. 

Here’s a quick video I whipped up to show you my method for making this buttercream recipe and all my tips for success:

I’ve got more recipe videos like this one + some fun cake decorating tutorials on my YouTube channel if you want to see some more! I’m always rolling out new videos, so click the subscribe button while you’re there to ensure you never miss a new one.

Print

Vanilla Buttercream

A rich, flavorful vanilla buttercream that is so easy to whip up, but tastes like you made something special. 

Prep Time 20 minutes

Total Time 20 minutes

Servings 3 cups

Ingredients

• 1 cup (226g) unsalted butter, room temperature
• 3 1/2 cups (420g) powdered sugar, sifted
• 2 tsp vanilla extract
• 2 Tbsp whole milk or heavy whipping cream, room temperature
• 1/4 tsp salt, or to taste

Instructions

• With a hand mixer or paddle attachment on your stand mixer, cream the butter on medium-high until it’s creamy and light (almost white) in color. About 7 minutes. 
• With the mixer on low, add the sifted powdered sugar one cup at a time, scraping down after each addition and making sure each cup is fully incorporated before adding the next one. 
• Add vanilla, milk, and salt and mix on low for another minute until fully incorporated. 

Notes

Make Ahead Tips: This buttercream can be made ahead and stored 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 in your stand mixer to bring back to smooth buttercream consistency. 

To Make It Vegan: substitute an equal amount of vegan butter (I love Earth Balance Sticks) for the unsalted butter, use 1 Tbsp dairy-free milk instead of 2 Tbsp whole milk (my favorite is unsweetened coconut milk), and omit the salt. 

To Make It Extra White: After all ingredients have been incorporated, add 1-2 tsp of Americolor Bright White or icing whitener of your choice.  

Yield: This buttercream makes enough to:

• Frost 12-15 cupcakes with a piping bag
• Fill and crumb coat a three-layer 6-inch cake or two-layer 8-inch cake. To have enough for frosting and decorating as well, double the recipe. 

Tips for the best buttercream consistency

There are three types of consistency for buttercream that you need to know, and each one plays a different role in cake decorating.

Medium Consistency

This is the most versatile of all consistencies. It works perfectly as a filling between layers, crumb coating, frosting a cake (especially if you want a smooth buttercream finish), and even decorating cupcakes with simple piping tips. This buttercream recipe is medium consistency as-is, so it’s super easy to spread smoothly onto cakes. To test and make sure you’ve got a medium consistency going, you should be able to dip your rubber spatula into the buttercream and it will come out with soft peaks and spread easily when you move your finger over it.

Thin Consistency

This is the perfect consistency for painting with buttercream or writing a message on your cake. To achieve it, just add 1-2 additional teaspoons of room temperature milk to thin out the buttercream. 

Stiff Consistency

If you’re piping buttercream flowers, especially ones with petals that need to stand upright, you’ll need a stiff consistency. Add an extra 1/2 cup of powdered sugar per batch of the above recipe to achieve this. When you dip your rubber spatula into the frosting, it should come out with stiff peaks, but when you pipe with it, make sure it’s not so thick that you have to put a ton of extra pressure on the bag or clog the piping tip. If you’re running into these problems, fear not! You can tone it down by adding room temperature whole milk, 1 tsp at a time, until it’s just right.

The post Basic Vanilla Buttercream Recipe appeared first on Sugar & Sparrow.

Whether you’ve been baking for awhile or you’re new to the game, there are a few go-to recipes I recommend having in your recipe box. I believe one of them should be a fail-proof vanilla cupcake recipe, and this one is just that. These babies come out the same every single time: fluffy, moist, rich vanilla flavor, and perfectly soft structure. And they’re so versatile, you can top them with just about any buttercream flavor and be good to go!

Before inventing this recipe, I was very co-dependant on Betty Crocker box mixes for cupcakes (and cake!). That stuff is just so trustworthy, which was exactly what I was lacking from scratch recipes I’d tried. Usually, I’d try a from-scratch recipe and find that the cupcakes had sunken in the middle, had a weird cornbread-ish taste, were too dry, and just lacked luster. So I spent countless hours concocting the perfect ratio of moisture, fluffiness, flavor, and magic.

The soft texture of these cupcakes comes from a balance of incorporating cake flour and extra moisture. Cake flour has a lower protein content than all-purpose flour, which means the batter is able to retain more moisture (the higher the protein content, the less ability to retain moisture, aka the drier the cake). That being said, the cake flour makes sure that none of the extra moisture from ingredients like sour cream, egg yolks, and whole milk go to waste. The result? A dreamy, melt-in-your mouth texture that’s soft as box mix, only without all the ingredients in a box mix you can’t pronounce. I’ve got all the heart eyes.

You can pair these cupcakes with just about any buttercream flavor, but the buttercream I’ve used in these photos is my go-to vanilla buttercream recipe. Check that recipe out if you have yet to find the perfect American buttercream recipe for topping cakes and cupcakes! I’ve used my Wilton tip 1M to frost a ruffled swirl and topped the cupcakes with Fancy Sprinkles in the Roller Disco mix. I love this look (it’s a classic!) but if you want more inspiration on how to frost cupcakes, here are 10 of my favorite ideas.

However you decorate, they’ll taste amazing. All of my taste testers are unanimous in their love of this recipe. Makes me happy every time!

Print

Perfect Vanilla Cupcake Recipe

Soft and fluffy vanilla cupcakes that are packed with moisture and flavor. A fail-proof recipe you’ll want as a staple in your recipe box. 

Prep Time 10 minutes

Cook Time 17 minutes

Total Time 27 minutes

Servings 24 cupcakes

Ingredients

• 2 1/2 cups (265g) cake flour, sifted before measuring*
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 3/4 cup (169.5g) unsalted butter, softened to room temperature
• 1 3/4 cup (350g) granulated white sugar
• 3 eggs, room temperature
• 1/2 cup (120g) sour cream, room temperature
• 1 Tbsp pure vanilla extract
• 1 cup (240ml) whole milk, room temperature

Instructions

• Preheat the oven to 350°F. Prepare a muffin pan by lining with cupcake tins. 
• Sift the cake flour first, then measure it out by spooning and leveling it in your measuring cup. Add the cake flour, baking powder, baking soda, and salt into a bowl and whisk to combine. Set aside. 
• In the bowl of your stand mixer (a handheld mixer works fine too!), cream the butter for on high for two minutes until it’s light and fluffy. Add in sugar and continue to mix on high for another two minutes, scraping down the bowl and paddle as needed. Add the eggs one at a time, mixing thoroughly after each addition. Add vanilla and sour cream and mix for one minute on high, scraping down the bowl and paddle once more.
• With the mixer on low speed, add in the dry ingredients and mix until just combined. Add the milk slowly and mix until just incorporated. Scrape down the sides and bottom of the bowl and give it a few stirs to make sure there are no lumps (without over-mixing). The batter will be slightly thick.
• Spoon batter into the cupcake tins until they’re about ⅔ full, then bake for 17 minutes. They’re done when they spring back to the touch and a toothpick inserted into the middle comes out clean. Let the cupcakes cool in the pan for five minutes before removing them from the pan and continuing to cool them for at least an hour. Make sure they’re entirely room temperature before applying any frosting. 

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 tip: These cupcakes can be baked, cooled, stored in their muffin tin with plastic wrap over the top, and left out at room temperature up to one day ahead of decorating. Unfrosted cupcakes can be stored in an airtight container in the freezer for up to one month before thawing and frosting.

Disclaimer: this post does contain some affiliate links, meaning I may receive a small commission if you click them and purchase items I’ve recommended. Using these links won’t cost you any extra money, but they do help to keep Sugar & Sparrow up and running. Thank you for your support!

Did you make this recipe? Let me know by tagging me on Instagram. I love to see your creations!

The post The Perfect Vanilla Cupcake Recipe appeared first on Sugar & Sparrow.

What’s better than a churro? A churro CAKE of course. Especially when it’s topped with my favorite local xurros from 180pdx (if you’re a Portlander or ever come to visit, this spot is a must). Creating a churro cake has been on my list of ideas for a long time, and I’m so proud to bring you the result of my kitchen experimentation. Behold! 

No matter what event or time of year, this cake is a true crowd pleaser. Not only is it pretty to look at, it’s bursting with flavor. The cake is cinnamon vanilla as well as the buttercream, and the real kick comes from the Mexican chocolate ganache. It’s spiced with a little cinnamon and cayenne to give your tastebuds a little spice burst after the sweetness of the chocolate.

This recipe makes enough for a triple-layer 6 or 8 inch cake. Dress it up with your favorite local churros or homemade churro recipe (I still have yet to try making them from scratch, but when I do I’ll be sure to let you know!), or get creative with the presentation and let the flavors speak for themselves.

However you decide to decorate, I can promise you this: it will be absolutely delicious. I know this because I brought it to work one day and it was gone before lunch – the whole crew at my day job ate it for breakfast! Now that’s a sign of a frickin’ good cake.

Print

Churro Cake Recipe

A light and fluffy churro-inspired cake with cinnamon-vanilla buttercream and spicy chocolate ganache

Prep Time 35 minutes

Cook Time 40 minutes

Total Time 2 hours 30 minutes

Ingredients

Churro Cake

• 2 3/4 Cups (290g) cake flour, sifted before measuring
• 2 1/4 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 1 Tbsp cinnamon
• 1 Cup (226g) unsalted butter, room temperature
• 1 3/4 Cups (358g) granulated sugar
• 3 eggs, room temperature
• 1/2 cup (120g) sour cream, room temperature
• 1 Tbsp pure vanilla extract
• 1 1/4 Cups (300ml) whole milk, room temperature

Mexican Chocolate Ganache

• 1 Cup (185g) semi-sweet chocolate chips
• 1 Cup (240ml) heavy whipping cream
• 1/2 tsp cinnamon
• 1/4 tsp cayenne pepper

Cinnamon Vanilla Buttercream

• 2 Cups (452g) unsalted butter, room temperature
• 7 Cups (840g) powdered sugar
• 2 tsp cinnamon
• 1 Tbsp vanilla extract
• 3 Tbsp whole milk, room temperature
• pinch of salt

Garnish

• 3 small churros

Instructions

Make The Churro Cake

• Preheat oven to 350°F and prepare three 6-inch or two 8-inch cake pans by spraying with baking spray and placing a wax paper circle in the bottom of each pan.  
• Whisk together sifted cake flour, baking powder, baking soda, salt, and cinnamon. Set aside.
• Cream butter on med-high for one minute. Add sugar and beat on med-high for 2 minutes, until light and fluffy, scraping down bowl and paddle as needed. 
• Turn the mixer down to low and add the eggs one by one, mixing thoroughly after each addition. Add vanilla and sour cream and mix for one minute on high, scraping down the bowl and paddle once more.
• Add all of the dry ingredients at once with the mixer on low speed until just combined, then add the milk all at once with the mixer still on low. Scrape down the bowl and paddle and mix on low until it all just comes together, about 30 seconds. You might need to hand whisk at the end to get rid of some lumps, but be careful not to overmix. 
• Fill prepared cake pans no more than ⅔ full and bake for 30-35 minutes or until a toothpick inserted comes out clean. 

Make The Mexican Chocolate Ganache

• Place chocolate chips in a heat proof bowl and set aside.
• Whisk together heavy whipping cream, cinnamon, and cayenne in a saucepan over medium-high heat until small bubbles start to form (aka right before it starts boiling).
• Pour over chocolate chips and let sit for 30 seconds before whisking together until the ganache is uniform in consistency. You’ll need to let this cool on the counter to room temp before filling or dripping the cake. 

Make The Cinnamon Vanilla Buttercream

• In a large bowl, whisk together powdered sugar and cinnamon. Set aside.
• Cream butter on med-high until light and fluffy (about 5 minutes), scraping down bowl and paddle a few times in between.
• Add powdered sugar/cinnamon mixture a few cups at a time, scraping down bowl and paddle between intervals. Mix on medium until fully incorporated. 
• Turn mixer to low and add vanilla and milk. Mix on medium for two minutes. Scrape down bowl and paddle and add salt. Mix for another minute on medium until incorporated.

Assembly

• Torte each cake layer to desired height. Pipe a circle of buttercream around the top edge of the first layer (to make a buttercream dam) and fill with half Cinnamon Vanilla Buttercream, half (room temperature) Mexican Chocolate Ganache. 
• Place the next cake layer on top and repeat step one, then add the final cake layer on top.
• Crumb coat the cake with Cinnamon Vanilla Buttercream, then ice with a final layer of buttercream.
• Place the cake in the refrigerator for 10-15 minutes to chill the buttercream before dripping with room temperature Mexican Chocolate Ganache.
• Top with your favorite local churros or topper of your choice. In this design I’ve also piped a few open stars with buttercream using Wilton tip 4B.

Notes

The cake layers can be made ahead, wrapped and stored at room temperature for up to two days. Alternatively, you can wrap and store them in the freezer for up to 3 months. 

The ganache can be made ahead and stored in an airtight container in the refrigerator for up to two weeks. To bring back to dripping consistency, heat in the microwave for 15 second intervals, stirring after each interval, until room temperature. 

The buttercream can be made ahead and stored in an airtight container in the refrigerator for up to two weeks. Bring back to room temperature and re-whip in your stand mixer with a paddle attachment. Add milk, one tsp at a time, if buttercream is too thick. 

Did you make this cake? Let me know by tagging me on Instagram! You might get a shoutout

The post The Tastiest Churro Cake Recipe appeared first on Sugar & Sparrow.