Chocolate Porter Beer With Butterscotch Cream Cupcake

Hey everyone, I hope you're having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, Chocolate Porter Beer with Butterscotch Cream Cupcake. It is one of my favorites. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Chocolate Porter Beer with Butterscotch Cream Cupcake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chocolate Porter Beer with Butterscotch Cream Cupcake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Chocolate Porter Beer with Butterscotch Cream Cupcake is 12 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Chocolate Porter Beer with Butterscotch Cream Cupcake estimated approx 1 hour.

To begin with this recipe, we must prepare a few ingredients. You can have Chocolate Porter Beer with Butterscotch Cream Cupcake using 21 ingredients and 7 steps. Here is how you can achieve that.

Ingredients and spices that need to be Prepare to make Chocolate Porter Beer with Butterscotch Cream Cupcake:

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

Instructions to make to make Chocolate Porter Beer with Butterscotch Cream Cupcake

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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