Chocolate Porter Beer with Butterscotch Cream Cupcake.
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Ingredients of Chocolate Porter Beer with Butterscotch Cream Cupcake:
- Give - Butterscotch cream.
- Give 1/2 cup for sugar.
- Prepare 4 tbsp of water.
- Provide 2 tbsp corn syrup or glucose.
- You need 1 tbsp - liquid vanilla.
- Prepare 1 tbsp lemon juice or vinegar.
- Need 1 tbsp for butter.
- Require 90 grams buttermilk.
- You need 1/2 cup heavy cream.
- Prepare of Cupcake Batter.
- You need 4 1/2 oz of butter.
- You need 1/2 cup - sugar.
- Require 1 oz of cocoa.
- You need 1/2 tsp of baking powder.
- Give 4 oz for porter beer.
- Require dash salt.
- You need 2 eggs (room temperature).
- You need 2/3 cup of all purpose flour.
- Need Buttermilk caramel topping.
- Provide 1/2 cup butter (to mix).
- Provide 2 3/4 cup - powdered sugar (mix with the caramel sauce).
Chocolate Porter Beer with Butterscotch Cream Cupcake process:
- 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..
- 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..
- Cream the butter with sugar and then add eggs. Mix the Buttermilk with the beer in 2 batches (this is the liquid batch).
- In another bowl mix the cocoa, baking powder, salt, flour (divide in 3 batches) This will be the dry batch..
- 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..
- Bake for 12 min at 350°F..
- When ready let cool and then top with the Buttermilk caramel..
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