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Composition of Chocolate Porter Beer with Butterscotch Cream Cupcake:

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

Chocolate Porter Beer with Butterscotch Cream Cupcake making process:

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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