Recipe of Super Quick Chocolate Porter Beer with Butterscotch Cream Cupcake

Hey everyone, welcome to my recipe site. Today I’m gonna show you how to make a distinctive dish, Chocolate Porter Beer with Butterscotch Cream Cupcake. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be really delicious.

Chocolate Porter Beer with Butterscotch Cream Cupcake Recipe.

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