Makes two 9-inch rounds or 24 cupcakes
Cake Ingredients:
2 cups all purpose flour
2 cups granulated sugar
2 teaspoons baking powder
1 ½ teaspoons baking soda
¾ cup unsweetened cocoa powder
1 teaspoon salt
3 eggs
¾ cup Guinness beer
¾ cup vegetable oil
¼ cup sour cream
2 Tablespoons corn syrup
2 teaspoons butter extract
Method of prep:
Preheat oven to 350 degrees F
Sift together all dry ingredients. In a separate bowl, whisk eggs until fully beaten. Next, whisk sour cream with eggs until smooth. Whisk in the beer, corn syrup, extract, and oil until smooth. Pour the wet ingredients in with the dry ingredients until incorporated. Make sure to scrape the sides and bottom of the bowl to ensure a smooth batter. Grease the baking pans or line your cupcake tins. Evenly distribute the batter. Gently knock the pan against the counter to remove any air bubbles. Bake for 30-45 minutes or until cake tester comes up clean. Allow to cool before frosting.
Buttercream Ingredients:
8 oz softened unsalted butter
1 pound (or 4 cups) sifted powdered sugar
1 teaspoon Kosher salt
½ cup Bailey’s Irish Cream Liquor
2 Tablespoons meringue powder
Method of prep:
Using a paddle attachment with a stand mixer or using a hand beater, beat soft butter until lighter in color, making sure to scrape down the sides of the bowl (about 5 minutes). Next, add sifted powdered sugar gradually until fully incorporated. Mix in the Bailey’s, salt, and meringue powder and whip until fluffy (about 5 minutes). Pipe buttercream into cupcakes as desired or use to ice a 9-inch cake. Buttercream needs to be stored in the refrigerator and will be good for 7 days. Also freezes beautifully.
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