Easiest Way to Cook Perfect Chocolate Porter Beer with Butterscotch Cream Cupcake

Chocolate Porter Beer with Butterscotch Cream Cupcake.

Chocolate Porter Beer with Butterscotch Cream Cupcake You can have Chocolate Porter Beer with Butterscotch Cream Cupcake using 21 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Chocolate Porter Beer with Butterscotch Cream Cupcake

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

Chocolate Porter Beer with Butterscotch Cream Cupcake instructions

  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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