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Orange Cardamom Layer Cake

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A deliciously spiced Orange Cardamom Cake with a simple chocolate cream cheese frosting. With orange extract in both the cake and frosting, this dessert is bursting with winter citrus flavor! If you love chocolate and orange then you will love this cake!

Orange Cardamom Layer Cake

This blog post is a long time in the making. Sometimes I get so caught up with life that sitting down to write a post for a recipe I’ve already released to my followers just keeps getting pushed further and further away. But, alas, here I am. Finally, officially, publishing the recipe for this fluffy, spiced Orange Cardamom Cake! And let me just say, I love this cake. I think I’ve shared it at least three times over on Instagram in the past months, because it’s just that good. The cardamom pairs so well with the orange, and we all know that orange pairs perfectly with chocolate. Add a cream cheese frosting (which is so smooth and silky) and you’ve got a cake you won’t be able to resist!

Ingredients with Possible Substitutions

  • All-purpose flour makes up the bulk of the cake batter. I like to use an unbleached variety, but bleached AP flour is okay, too. I haven’t tested this recipe with any gluten-free or whole wheat flours.
  • Plant-based butter is used in both the cake and frosting. For this recipe, you can use regular stick butter, too. I don’t recommend tub “butter” as it tends to be too soft for frosting. But if you must use a plant-based tub butter then you will need less milk in your frosting.
  • Granulated cane sugar sweetens the cake. Feel free to use unrefined cane sugar, raw sugar, coconut sugar, or white sugar – just note that the gram measurements will vary between kinds of sugar. I used an unrefined cane sugar in my cake.
  • Orange extract brings the orange flavor to the cake and frosting. You can use orange zest in its place with a 2:1 ration. You’ll want to double the amount of zest, so instead of 1 tsp extract, you’ll use 2 tsp of orange zest.
  • Plant-based milk brings moisture to both the cake and frosting. Feel free to use your favorite milk – almond, oat, cow’s milk, etc.
  • Vegan cream cheese brings a slightly tangy flavor to the chocolate frosting. I find that it also helps to get a silky frosting texture. You can use regular cream cheese in its place – just be sure you use SOFTENED cream cheese if it’s made of cow’s milk (vegan cream cheese should be used straight from the fridge).
  • Cocoa powder is used to create the chocolate flavor in the frosting. I like to use natural cocoa powder for a lighter chocolate taste, but you can use Dutched cocoa powder for a deeper flavor and color.

 

More Chocolate Orange Recipes

Grain-Free Orange Brownies

Chocolate Orange Cupcakes

Orange Dark Chocolate Chunk Cookies

Orange Olive Oil Chocolate Chip Cookies

Vegan Chocolate-Dipped Orange Shortbread Cookies

Yield: 10-12 Slices

Orange Cardamon Layer Cake

Orange Cardamon Layer Cake

A deliciously spiced Orange Cardamom Layer Cake with a simple chocolate cream cheese frosting!

Prep Time 1 hour
Cook Time 30 minutes
Additional Time 1 hour
Total Time 2 hours 30 minutes

Ingredients

Orange Cardamom Cake

  • 2 2/3 cups (347g) unbleached all-purpose flour
  • 2 tsp ground cardamom
  • 1 1/2 tsp baking powder
  • 3/4 tsp baking soda
  • 1 tsp salt
  • 3/4 cup (168g) plant-based butter (or regular butter), softened
  • 1 cup (240g) unrefined cane sugar (or 1 cup regular white sugar)
  • 3 large eggs
  • 2 tsp orange extract
  • 1 1/2 cups plant-based milk (or regular milk)

Chocolate Cream Cheese Frosting

  • 1 cup (224g) plant-based butter (or regular butter), softened
  • 1 cup (8oz) vegan cream cheese, cold (or regular cream cheese, softened)
  • 1 tsp orange extract
  • 1 cup (80g) natural cocoa powder
  • 6 cups (720g) powdered sugar
  • 3 Tbsp plant-based milk (or regular milk)

Instructions

Make the Cake

  1. Preheat your oven to 350°F and prep two 8” cake pans with non-stick spray and parchment paper circles (cut to size) - spray first then put the paper down.
  2. In a medium bowl, whisk together the flour, cardamom, baking powder, baking soda, and salt; set aside.
  3. In a large bowl, beat together the butter and sugar until fluffy. Beat in the eggs and orange extract. Add in 1/3 of the dry ingredients and beat. Add 1/2 of the milk and beat. Repeat. Finally, add in the final 1/3 of the dry ingredients.
  4. Divide the batter between the two cake pans. Bake at 350°F for 25-30 minutes or until a toothpick inserted into the cakes comes out clean.
  5. Allow the cakes to cool in the pans for 10 min then turn them out onto a cooling rack. Allow the cakes to cool completely, around 1 hour, before making the frosting.

Make the Frosting & Assemble Cake

  1. In a large bowl, beat together the butter, cream cheese, orange extract, and cocoa powder. Add 1/2 of the powdered sugar and 2 Tbsp of milk and beat. Add the rest of the sugar. Beat, adding more milk as needed. You want the frosting to be thick enough to hold its shape but also easily spreadable.
  2. Level/trim the cake layers - I like to use a long bread knife to carefully slice the tops of the cakes off.
  3. Assemble the cake by laying the first layer right side up. Frost the top (this will be the layer of frosting between the two cake layers). Then add the second layer of cake right side down.
  4. Spread a crumb coat (thin coat) of frosting around the entire cake. Then frost as desired. I simply frosted mine using a spatula. Slice and enjoy!
  5. Store leftover cake in an airtight container at room temperature.
© Rachael | Sugared & Stirred
Cuisine: American / Category: Cake

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Coconut Sugar Cupcakes

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Deliciously fluffy Coconut Sugar Cupcakes made without refined sugar! These cupcakes have a sweet caramel flavor thanks to the coconut sugar used in both the cake and the Swiss meringue buttercream. Make them mini for the perfect small snack.

Coconut Sugar Cupcakes

I’ve had these cupcakes on my blog to-do list for quite awhile now, and being that it’s the start of a new year and many people are challenging themselves to follow certain diets, it feels like the perfect time to introduce these classic cupcakes made without any refined sugar. Now, are these cupcakes “healthy.” Well, no. They’re still made with all of the classic ingredients, like all-purpose flour and butter (or plant-based butter). But there’s significantly less sugar in these cupcakes as they’re topped with a Swiss meringue buttercream which is far less sugar-laden than a traditional American buttercream (my usual go-to). And they’re made without cane sugar (which more quickly spikes our blood sugar levels).

What is Coconut Sugar?

Coconut sugar is made from the sap of the coconut palm tree. I love baking with coconut sugar as it can replace regular, white granulated sugar 1:1 in most baking recipes. It’s unrefined, low glycemic index (much lower than cane sugar, honey, and maple syrup), and has absolutely no coconut flavor. If you aren’t familiar with coconut sugar, then you may think it will taste like coconut, but it doesn’t. At all! Since it’s made from the sap of the coconut palm tree, the sugar actually lends a very cozy caramel taste to these cupcakes.

Why Swiss Meringue Buttercream?

If you’re anything like me when it comes to baking, you like to keeps things quick and simple. This is why I use a standard American buttercream for 99.9% of my cake recipes. I love American buttercream, and, for me, the taste and texture is exactly what I think of when I picture the perfect cake. The downside of my favorite frosting is that it is so sweet. Too sweet for a lot of people. This is where other frostings, like a Swiss meringue buttercream, shine. SMB is smooth, creamy, and pretty fool-proof. Plus, you can get the same volume of frosting without all the sugar!

Since SMB is made using a melted sugar, it can be made with a variety of sugars, including coconut sugar! Hello, low glycemic index frosting! If you like to keep your bakes on the healthier side then this is pretty exciting. The SMB made with coconut sugar has a caramel-like flavor to it. It’s silky smooth and so delightful atop the coconut sugar cupcakes. I found a SMB recipe from Liv For Cake and love how it turned out with coconut sugar.

To make the Swiss meringue buttercream, you’ll need:

  • Stand mixer with whisk attachment
  • Medium pot
  • Stover or burner
  • Candy thermometer
  • Whisk
Yield: 36 Mini Cupcakes or 12 Regular Cupcakes

Coconut Sugar Cupcakes

Coconut Sugar Cupcakes

Deliciously fluffy cupcakes with a sweet caramel flavor from the coconut sugar used in both the cake and Swiss meringue buttercream! These sweet cakes are made without any refined or cane sugar.

Prep Time 1 hour
Cook Time 20 minutes
Additional Time 45 minutes
Total Time 2 hours 5 minutes

Ingredients

Cupcakes

  • 1 3/4 cup (228g) unbleached all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup (112g) plant-based butter (or regular butter), softened
  • 2/3 cup (112g) coconut sugar
  • 2 large eggs
  • 1 1/2 tsp vanilla extract
  • 1 cup (240g) oat milk (or almond milk)

Swiss Meringue Buttercream

  • 3 large egg whites, room temp
  • 1 cup (168g) coconut sugar
  • 1 cup (224g) plant-based butter (or regular butter), slightly softened and cubed
  • 1 tsp vanilla extract

Instructions

Make the Cupcakes

  1. Preheat your oven to 350°F and fill a mini cupcake (or regular cupcake) pan with liners. (Now is also a good time to set out the eggs for your frosting).
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
  3. In a large bowl, beat together the butter and coconut sugar until fluffy. Beat in the eggs and vanilla extract.
  4. Add 1/3 of the dry ingredients and beat until combined. Then add 1/2 of the milk and beat until combined. Repeat. Finally, add the last 1/3 of the dry ingredients and beat until combined.
  5. Scoop batter into the cupcake liners, filling 3/4 full. Bake at 350°F for 10-12 minutes or until a toothpick inserted into a cupcake comes out with a few crumbs.
  6. Allow the cupcakes to cool in the pan for 5 minutes before gently removing to a cooling rack.
  7. Once the cupcake pan is cool, repeat Steps 5 and 6 to finish baking the cupcakes. TIP: you can quickly cool your pan by running cool water over the back. Dry it thoroughly and keep baking.
  8. Allow the cupcakes to cool completely before making the frosting.

Make the Swiss Meringue Buttercream (see Note 1)

  1. Prepare your butter by slicing it into small cubes. It's important that the butter you use is softened but not goopy or melty (even a little chilled is okay). I don't recommend using tub "butter" for this frosting.
  2. In the bowl of a stand mixer, add the room temperature egg whites (see Note 2) and coconut sugar; whisk until combined.
  3. Prepare a double boiler by adding 1" of water to a medium pot and bringing the water to a simmer. Place the bowl of egg whites and sugar over the simmering water, making sure the bowl doesn't touch the water. Whisk the mixture constantly until it reaches 160°F on a candy thermometer (this should only take a couple of minutes).
  4. Remove the bowl from the pot of water and dry off the bottom. Place it back on the stand mixer and whisk on medium-high until the meringue reaches stiff peaks and the bowl is no longer warm to the touch. This should take approximately 5-10 minutes.
  5. With the stand mixer on, slowly add the cubed butter to the meringue mixture. Keep whisking until all the butter has been added. Add the vanilla extract and whisk.
  6. If your buttercream looks chunky, or split, continue whisking on a lower speed setting (4 on a Kitchenaid mixer) for a few minutes or until the frosting reaches a smooth, glossy consistency.
  7. Add the frosting to a pipping bag fitted with your favorite tip and frost the cupcakes. Top with sprinkles until all cupcakes are decorated.
  8. Store cupcakes in an airtight container at room temperature.

Notes

  1. Swiss Meringue Buttercream: this recipe is adapted from Liv For Cake and her detailed blog post has a ton of helpful tips if you're new to making this kind of frosting.
  2. Eggs: if your eggs are still cold, you can warm them up by placing them in a glass of hot water for around 10 minutes.
  3. For regular cupcakes, increase bake time to 15-20 minutes.

© Rachael | Sugared & Stirred
Cuisine: American / Category: Cake

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Peppermint Lofthouse Sugar Cookies

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Soft, Lofthouse-style sugar cookies flavored with festive peppermint! These sweet, cakey cookies are topped with a peppermint buttercream and tons of sprinkles!

Peppermint Lofthouse Sugar Cookies

If you’re looking for a homemade version of the soft, cakey grocery store cookies, then I’ve got the recipe for you! With a festive, holiday twist, my Peppermint Lofthouse Sugar Cookies are big, sweet, and all decked out with the perfect peppermint frosting (and, of course, sprinkles, too!). The secret to the pillowy soft texture of these cookies is simple: powdered sugar + corn starch. Instead of using a granulated sugar, you’ll sweeten the dough with light, soft powdered sugar. The corn starch helps keeps things soft so these cookies stay tasting fresh for days.

Not a fan of peppermint? You can replace it with your favorite extract to get the exact Lofthouse-style cookie you’re dreaming of. Orange, lemon, and vanilla are a few classics that would taste amazing in this cookie dough. Flavor the frosting the same as your cookies, and then top it all off with your favorite sprinkles!

Ingredients You’ll Need + Substitutions

  • Plant-based butter helps make these cookies buttery soft (and delicious!). If you aren’t dairy-free, regular butter will work just fine in this recipe. For the frosting, plant-based or regular butter will work as well.
  • Powdered sugar is a key ingredient to get the cakey, soft texture we want in these cookies. You won’t want to use any other sugar. Same goes for the frosting – only powdered sugar will work.
  • Eggs bind the ingredients. I haven’t tested this recipe with any egg replacers.
  • Peppermint extract brings that festive, holiday flavor to both the cookie and frosting. Feel free to use your favorite extract in its place: orange, lemon, maple, vanilla, etc.
  • Baking powder + baking soda work together to perfectly leaven these cookies; I don’t recommend any substitutes.
  • Corn starch keeps these cookies fresh and soft for days. You should be able to use arrowroot or tapioca starch in its place, though I haven’t tested either of these myself.
  • All-purpose flour is part of the cookie dough base. I like to use an unbleached variety when I bake. A gluten-free all-purpose flour may work here, but I haven’t personally tested it.
  • Plant-based milk thins out the frosting to make it smooth and easy to spread. You can use your favorite “milk”, water, or regular milk.

More Peppermint Recipes

Peppermint Brownie Sandwich Cookies

Peppermint Hot Cocoa Brownies

Chocolate Peppermint Cupcakes with Marshmallow Mint Buttercream

Yield: ~17 Cookies

Peppermint Lofthouse Sugar Cookies

Peppermint Lofthouse Sugar Cookies

Deliciously soft & cakey, Lofthouse-style sugar cookies topped with a peppermint buttercream and festive sprinkles!

Prep Time 30 minutes
Cook Time 30 minutes
Additional Time 30 minutes
Total Time 1 hour 30 minutes

Ingredients

Peppermint Sugar Cookies

  • 2/3 cup (75g) plant-based butter (or regular butter), softened (see Note 1)
  • 2 cups (240g) powdered sugar
  • 2 large eggs, room temperature
  • 1 1/2 tsp peppermint extract (see Note 2)
  • 1/2 tsp vanilla extract
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 cup (32g) corn starch
  • 2 3/4 cup (358g) all-purpose flour

Peppermint Frosting

  • 1/2 cup (57g) plant-based butter (or regular butter), softened
  • 2 tsp peppermint extract
  • 3 cups (360g) powdered sugar
  • ~1 Tbsp plant-based milk (or regular milk)

Instructions

  1. Preheat your oven to 350°F and line a baking sheet (or two) with parchment paper. Bring your eggs to room temperature by placing them in a glass of warm water for around 10 minutes.
  2. In a large bowl, beat together the butter and powdered sugar until fluffy. Beat in the eggs and extracts. Next, beat in the baking powder, baking soda, and corn starch. Finally, add the flour and use a large spoon to mix until the dough comes together.
  3. Scoop and roll dough balls 3 Tbsp in size - it's important to roll them smooth. Add 6-8 dough balls to your prepared baking sheet. Slightly flatten the dough balls. Bake at 350°F for 8-11 minutes. Allow the cookies to cool for 2 minutes on the baking sheet before transferring to a cooling rack. Repeat until all cookies are baked.
  4. Once the cookies are baked and totally cooled, you can make the frosting. It's important for the cookies to be totally cool so the frosting doesn't melt. In a medium bowl, beat together the butter and peppermint extract. Add in the powdered sugar and milk and beat until all is combined. If you find the frosting too thick, add more milk; if it's too thin, add a bit more powdered sugar.
  5. Frost the cookies using your preferred method - I used a small, angled frosting spatula. While you're frosting the cookies, top each one with sprinkles immediately after frosting. Make sure you add the sprinkles as you go along, or else the frosting will be too stiff for the sprinkles to stick.
  6. Store cookies in an airtight container in a single layer.

Notes

  1. Butter: you can use plant-based/vegan butter or regular butter for this recipe. Stick butter must be softened before beating, while tub "butter" can be used straight from the refrigerator (it's already soft).
  2. Peppermint: make sure you buy peppermint extract for these cookies - not mint extract.

© Rachael | Sugared & Stirred
Cuisine: American / Category: Cookies

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Caramel Linzer Cookies

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Classic holiday cut-out cookies sandwiched together with a simple, 4-ingredient, chewy caramel. These cozy Caramel Linzer Cookies are perfect for Christmas and the upcoming winter!

Caramel Linzer Cookies

These classic holiday cookies are so fun to share with friends and family. The little “windows” reveal the delicious filling and are often donning caramel, jam, or Nutella. When putting together my linzer cookies this year, I knew they needed to be filled with my favorite homemade caramel. It’s chewy, dairy-free, and so so good. Once the caramel has set, you can even stack these cookies for storage or transport without worrying if the caramel will leak.

The cookies themselves are a simple linzer cut-out dough. It comes together quickly and bakes up with perfect edges. Add the powdered sugar topping and caramel filling and you’ve got one delicious holiday cookie!

How to Make Homemade Caramel

I know the holiday season can be chaotic, so if you’re not here for homemade caramel, then just skip right on to the recipe – no judgement for store-bought caramel here 😉

But if you’re new to making caramel and want to try your hand at it, I promise it’s easier than you think (isn’t this what all bakers say?). I like to make what is called a “wet” caramel. You only need FOUR ingredients, and you can make it vegan, or not. Of course this recipe will work with regular cream, but I’ve also successfully made it dairy-free with both canned coconut cream and oat milk (I don’t recommend almond milk as it’s too thin).

What You’ll Need

  • White granulated sugar (nothing fancy or unrefined, just plain ole white sugar)
  • Water, lukewarm/room temp
  • Cream, coconut cream, or oat milk
  • Vanilla extract
  • A heavy-bottomed, medium saucepan
  • A wooden spoon
  • A candy thermometer (I recommend digital)

The Process of Making Chewy Caramel

I should note that I learned how to make caramel by watching Cupcake Jemma – check out her caramel tutorial to learn even more! Before I begin making caramel, I like to prepare all of the ingredients and tools. I set up a small station right by the stove with a hot pad holder or folded towel for the hot saucepan, a wooden spoon (or chopstick), and the cream + vanilla extract. Keep in mind that caramel is HOT. And it bubbles. And splatters if you move too quickly with the cream. It’s important that you can focus when you’re making it, keeping small kids and pets away from the scalding sugar.

First, you’ll mix the cream and vanilla extract and set aside. In the medium saucepan, you’ll add the sugar and lukewarm water, gently swirling the pan to make sure the sugar is covered. Next, you’ll place the pan of sugar over medium-high heat, bring the mixture to a boil. Now, what may be most important is that you DON’T, under any circumstance, stir, touch, or move the boiling sugar in any way. This can result in a grainy, crystal-filled caramel; we don’t want that.

The sugar and water will continue boiling and eventually begin to brown. Once this process starts, it moves fast, so keep an eye on the sugar! Burned sugar has to be thrown out – I know from experience. The sugar will begin to brown all over, and once it reaches a dark amber color, you want to immediately remove it from the heat and onto your hot pad holder or towel. Grab the wooden spoon and begin to SLOWLY add the cream/vanilla to the hot sugar while stirring gently. The sugar will bubble up more than double its size in the pan, so be careful and go slow.

Allow the bubbling caramel to calm down. Then place the pan back onto medium heat and bring the mixture to a boil. This is where you’ll need a candy thermometer to ensure you don’t over or undercook the caramel. Cook the caramel until it reaches 240°F, or the soft-ball stage of candy. Ideally, the caramel will cook until it is between 235°F and 245°F. Any less and it will be too runny for the cookies; any more and it will overcook and cool to be too hard (like a hard rock candy). Immediately remove the caramel from the heat once it reaches 240°F and transfer it to a heatproof bowl – I like to use a metal mixing bowl. Once it’s cooled, you can add the caramel to a jar to store in the refrigerator, or simply move on to use it in a recipe.

More Holiday Cookies

Chai Spice Brown Sugar Cookies

Coconut Oil Chocolate Chip Sprinkle Cookies

Inside Out Peanut Butter Blossoms

Peppermint Brownie Sandwich Cookies

Molasses Sprinkle Cookies

Yield: ~15 Cookies

Caramel Linzer Cookies

Caramel Linzer Cookies

Classic holiday cut-out cookies sandwiched together with a simple, 4-ingredient, chewy caramel. These cozy Caramel Linzer Cookies are perfect for Christmas and the upcoming winter!

Prep Time 40 minutes
Cook Time 15 minutes
Additional Time 1 hour 30 minutes
Total Time 2 hours 25 minutes

Ingredients

Cookies

  • 1/2 cup (57g) plant-based butter (or regular butter), softened
  • 1/2 cup (100g) white granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 1/2 cups (195g) unbleached all-purpose flour
  • 3/4 cup (75g) almond flour
  • 1/2 tsp salt
  • Powdered sugar for dusting

Caramel

  • 1 cup (200g) white granulated sugar
  • 1/2 cup water, lukewarm
  • 1/2 cup cream, coconut cream, or oat milk (see Note 1)
  • 1 tsp vanila extract

Instructions

Make the Caramel

  1. In a heavy-bottomed saucepan, add the granulated sugar and water, swirling gently to make sure the sugar is coated. Add the pan to medium-high heat and bring to a boil.
  2. Meanwhile, set up a hot pad holder or folded towel next to your stove. Get a wooden/bamboo utensil (like a large spoon or long chopstick) ready. Combine the cream and vanilla extract and lay the mixture near the hot pad holder.
  3. Once the sugar water begins to boil, keep an eye on it until it reaches a dark amber color. It will take a while for the sugar to turn from clear to tan, but once it begins to color, it can burn quickly - so keep an eye on it!
  4. When the sugar turns a dark amber color, immediately remove it from the heat and place on your hot pad holder. While stirring gently, slowly pour the cream mixture into the hot sugar. BE CAREFUL with this step as the hot sugar will bubble up, doubling or tripling in size, and splatter.
  5. Once the cream is added and the caramel mixture has calmed down, place it back over medium heat and bring to a boil. Use a candy thermometer to cook the caramel until it reaches soft ball stage - 235°F to 245°F. I like to take mine off the heat at 240°F. This ensures your caramel will have the perfect stiff and chewy texture.
  6. Transfer the hot caramel to a heatproof bowl (like a metal mixing bowl) to cool. Once it has cooled a bit, you can go ahead and transfer it to a jar and refrigerate it, or you can allow it to cool completely before adding it to your linzer cookies.

Make the Cookies

  1. In a large bowl, beat together the butter and sugar until fluffy. Beat in the egg and vanilla; set aside.
  2. In a medium bowl, whisk together the cinnamon, nutmeg, flour, almond flour, and salt. Add dry ingredients to wet and use a large spoon to gently mix the ingredients together until a dough forms.
  3. Gently knead the dough into a disc shape, cover with plastic wrap, and chill until firm enough to roll out - at least 30 minutes.
  4. Prepare two pieces of parchment paper the size of a baking sheet. Add the dough disc to the paper and then top it with the second paper. Roll the dough out. Cut shapes using your favorite cookie cutters, cutting smaller shapes out of the middles of half the cookies. If you find your dough isn't firm enough to get clean cookie dough edges, place it in the refrigerator or freezer for 10 minutes and then cut the cookies.
  5. Re-roll the dough as needed until all cookies are cut out. Chill the cookies for 10 minutes in the refrigerator prior to baking. I like to chill mine right on the parchment-lined baking sheets. At this time, preheat your oven to 300°F.
  6. Bake the cookies at 300°F for 10-14 minutes (on parchment-lined baking sheets). Allow them to cool on the baking sheet for 2 minutes before removing to a cooling rack. Allow the cookies to cool completely.

Assemble the Cookies

  1. Once the cookies are cool, use a small sifter to sprinkle powdered sugar over the cookies with the "windows".
  2. Add dollops of caramel to the whole cookies, making sure it's enough to fill the cut-out windows, but not so much that it's falling over the edge of the cookies. I like to use a food-safe plastic squeeze bottle - it's much easier, and more precise, than using a spoon. But, of course, a spoon will work just fine!
  3. Top the caramel cookies with the powdered cookies and you're ready to eat or store for later!
  4. I recommend storing these cookies in a single layer in an airtight container at room temperature.

Notes

  1. Cream: if you plan to use coconut cream, you want to shake the can prior to measuring out; your caramel will have a slight coconut taste.
  2. Vegan: for vegan cookies, use dairy-free butter, flax egg (1 Tbsp flaxseed meal + 3 Tbsp warm water; mix and allow to thicken), and oat milk or coconut cream.

© Rachael | Sugared & Stirred
Category: Cookies

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Bourbon Caramel Oat Milk Cappuccino

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This recipe is sponsored by Torani and Ninja®, and all thoughts and opinions here are my own. Thank you for supporting the brands that make Sugared & Stirred possible!

Make your own Bourbon Caramel Oat Milk Cappuccino right at home with the easy-to-use Ninja® DualBrew Pro Specialty Coffee System! With only four simple ingredients, this cappuccino-style coffee comes together in no time.

How To Make a Homemade Cappuccino

What is a cappuccino? A traditional cappuccino is similar to a latte in that it’s made with espresso, steamed milk, and milk foam. With the Ninja® DualBrew Pro Specialty Coffee System, you can make a cappuccino-style drink right at home. The best part? You can have it with whatever flavors and toppings you’d like!

For this simple recipe, I’ve combined my favorite ground coffee, warm milk foam, and Torani Puremade Bourbon Caramel Syrup. After setting up the Ninja® DualBrew Pro with water and coffee grounds, you’ll use the machine’s frother attachment to make the oat milk foam. After heating the milk in the microwave, simply froth the milk in your coffee mug right at the machine. Then you’ll add the sweet, flavorful Torani syrup, and brew the strong coffee right into the milk foam. Give it a gentle stir once the coffee has brewed, and voilà! You’ve got a quick, homemade cappuccino-style coffee.

I topped mine with a meringue cookie and a fresh, homemade caramel drizzle. Because let’s face it, you can never have too much caramel! 😉

Ingredients You’ll Need For This Bourbon Caramel Oat Milk Cappuccino

Looking For Coffee Flavored Bakes?

Chocolate Coffee Donuts with Coffee Icing

Pumpkin Coffee Chocolate Chip Muffins

Coffee Banana Layer Cake with Coffee Frosting

Yield: 1 Cappuccino

Bourbon Caramel Oat Milk Cappuccino

Bourbon Caramel Oat Milk Cappuccino

A 4-ingredient cappuccino-style drink flavored with Torani Puremade Caramel Bourbon Syrup. This sweet, warm coffee is perfect for the cool days of winter. Made using the NinjaⓇ DualBrew Pro Specialty Coffee System , this delicious drink takes only minutes to make!

Prep Time 10 minutes
Total Time 10 minutes

Ingredients

Instructions

  1. Add the oat milk to a coffee mug and heat in the microwave until warm. Froth the milk using the NinjaⓇ DualBrew Pro Specialty Coffee System milk frother for 30 seconds or until foamy.
  2. Add the Bourbon Caramel Syrup to the milk foam.
  3. Set up your coffee maker to brew 1/2 cup of water + 4 Tbsp ground coffee. Place the mug with the milk foam onto the cup platform and brew the coffee.
  4. Gently stir the cappuccino once the coffee is finished brewing.
  5. Top with caramel, or a meringue cookie like I did, and enjoy!
© Rachael | Sugared & Stirred
Category: Drinks

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