Chocolate Porter Beer with Butterscotch Cream Cupcake
Chocolate Porter Beer with Butterscotch Cream Cupcake

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Alright, don’t linger, let’s task this chocolate porter beer with butterscotch cream cupcake formula with 21 substances which are undoubtedly easy to acquire, and we have to process them at the very least through 7 measures. You should commit a while on this, so the resulting food could be perfect.

Ingredients requirements Chocolate Porter Beer with Butterscotch Cream Cupcake:
  1. Need - Butterscotch cream
  2. Make ready 1/2 cup for sugar
  3. Take 4 tbsp water
  4. Take 2 tbsp corn syrup or glucose
  5. Prepare 1 tbsp liquid vanilla
  6. Need 1 tbsp - lemon juice or vinegar
  7. Need 1 tbsp - butter
  8. Need 90 grams - buttermilk
  9. Need 1/2 cup for heavy cream
  10. Require of Cupcake Batter
  11. Get 4 1/2 oz butter
  12. Prepare 1/2 cup of sugar
  13. Give 1 oz cocoa
  14. Take 1/2 tsp of baking powder
  15. Give 4 oz - porter beer
  16. Give dash salt
  17. Prepare 2 of eggs (room temperature)
  18. Make ready 2/3 cup of all purpose flour
  19. Take for Buttermilk caramel topping
  20. Get 1/2 cup - butter (to mix)
  21. Make ready 2 3/4 cup of powdered sugar (mix with the caramel sauce)
Chocolate Porter Beer with Butterscotch Cream Cupcake start cooking:
  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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