American Dreamy Buttercream

1 1/2 C butter, softened
2/3 C (208g) light corn syrup (Karo)
141 g powdered sugar, unsifted
1/8 t fine salt
1 t vanilla
3-6 T heavy cream, room temp

In a stand mixer, beat butter until pale and voluminous.

Gradually emulsify corn syrup, scraping down bowl periodically.

Beat on highest speed 2 full mins.

Gradually beat in powdered sugar and salt.

Beat on high 30 secs.

Add vanilla and heavy cream and beat on high 1 min.

Switch to paddle attachment and beat on low 2-3 mins.

sugarologie

Matcha Cake

300 g cake flour
1 3/4 t baking powder
1 T matcha powder
1/2 t salt

11 T unsalted butter, room temp
400 g granulated sugar
4 egg whites, room temp
8 oz full-fat sour cream, room temp
3 T veg oil
1 t vanilla

Preheat the oven to 325°F.

Line and grease 3 6" pans with parchment.

Sift together cake flour, baking powder, matcha powder, and salt.

Cream butter and sugar.

Beat in whites, one at a time.

(Add food coloring at this time, if using).

In the same bowl, combine sour cream, vegetable oil, and vanilla.

Gently incorporate dry ingredients, alternating with sour cream mixture.

Divide batter into pans.

Bake 34-37 mins, rotating once.

Pairs well with matcha American Buttercream.

Make 2 batches with 3-4 T sifted matcha and light green food coloring.

chefsweets

Matcha Cupcakes

135 g cake flour

18 g matcha powder

1 t baking powder

1/2 t baking soda
1/2 t fine salt

1/2 C veg oil

150 g sugar

4 oz sour cream, room temp

2 eggs, room temp
1 t vanilla

Preheat the oven to 350°.

Prepare for 12 cupcakes.

Sift together cake flour, baking powder, matcha powder, and salt.

Combine oil, sugar, sour cream, eggs, and vanilla.

(Add food coloring at this time, if using).

Fold dry ingredients into wet.

Distribute into cupcakes and bake 18-20 mins, rotating once.

chefsweets

Guinness Chocolate Cake

4 11.2 oz bottles Guinness extra stout
250 g AP flour

82 g cocoa powder, not Dutch process

1 1/2 t baking soda

1/2 t salt

270 g vegetable oil

400 g brown sugar

4 eggs, room temp

6.5 oz sour cream, room temp

4 t vanilla

Boil Guinness in wide pan 20 mins or until about 1 C remains.

If you reduce Guinness too much, that's okay; bake a little less.

Swirl, scrape sides, and let cool.

Preheat oven to 350.

Cake release two 9-inch cake rounds or line with parchment.

(Makes a little over 24 cupcakes)

Alternatively, place 24 cupcake liners.

Whisk together flour, cocoa, baking soda, and salt.

Separately, combine oil, brown sugar, eggs, sour cream, and vanilla.

Stir dry ingredients into oil mixture just until combined.

Once smooth, add reduced Guinness.

Bake 30-35 mins or until done.

(Mini cupcakes bake 15 mins, regular 16-24).

Make 1 batch American buttercream with Bailey's.

Frost cooled cupcakes.

sallysbakingaddiction

American Buttercream

Vanilla

1 C butter, room temp

2 t vanilla

1/4 t almond extract, optional

1/8 t salt, finely ground

480 g powdered sugar, sifted

3 T half and half

Beat butter until creamy.

Dissolve salt into extracts.

Incorporate all ingredients on low speed.

Beat on high for 3 mins.

Frosts 2 dozen cupcakes.

sallysbakingaddiction

Note 1:

If making chocolate,

replace 480 g powdered sugar with

420 g powdered sugar and 45 g cocoa powder.

sallysbakingaddiction

Note 2:

For whipped buttercream, omit half and half.

After sugar is incorporated, beat in 3-5 T whipping cream.

Continue beating 3 mins or until fluffy.