How to Make Yummy Chocolate Porter Beer with Butterscotch Cream Cupcake

Chocolate Porter Beer with Butterscotch Cream Cupcake.

chocolate-porter-beer-with-butterscotch-cream-cupcake-recipe-main-photo-7863342 You can cook Chocolate Porter Beer with Butterscotch Cream Cupcake using 21 ingredients and 7 steps. Here is how you cook it.

Ingredients of Chocolate Porter Beer with Butterscotch Cream Cupcake

  1. Prepare of Butterscotch cream.
  2. It's 1/2 cup of sugar.
  3. It's 4 tbsp of water.
  4. It's 2 tbsp of corn syrup or glucose.
  5. Prepare 1 tbsp of liquid vanilla.
  6. Prepare 1 tbsp of lemon juice or vinegar.
  7. Prepare 1 tbsp of butter.
  8. You need 90 grams of buttermilk.
  9. Prepare 1/2 cup of heavy cream.
  10. Prepare of Cupcake Batter.
  11. It's 4 1/2 oz of butter.
  12. It's 1/2 cup of sugar.
  13. You need 1 oz of cocoa.
  14. You need 1/2 tsp of baking powder.
  15. It's 4 oz of porter beer.
  16. Prepare dash of salt.
  17. You need 2 of eggs (room temperature).
  18. Prepare 2/3 cup of all purpose flour.
  19. Prepare of Buttermilk caramel topping.
  20. Prepare 1/2 cup of butter (to mix).
  21. Prepare 2 3/4 cup of powdered sugar (mix with the caramel sauce).

Chocolate Porter Beer with Butterscotch Cream Cupcake step by step

  1. In a pan mix the water, corn syrup and sugar and heat until it forms a caramel at 350°F. Make sure not to burn..
  2. Remove from heat and add the cream, the lemon and the vanilla. Bring back to heat, mixing until all the ingredients are combined. Remove from the heat again and add the butter and let completely cool off..
  3. Cream the butter with sugar and then add eggs. Mix the Buttermilk with the beer in 2 batches (this is the liquid batch).
  4. In another bowl mix the cocoa, baking powder, salt, flour (divide in 3 batches) This will be the dry batch..
  5. Once the creamed butter is mixed with the eggs add per batch: 1 part dry batch, 1 part liquid batch, 1 part dry, 1 liquid and finish with 1 part dry. Mix by hand or blend at slow speed..
  6. Bake for 12 min at 350°F..
  7. When ready let cool and then top with the Buttermilk caramel..

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