Recette Chocolate Porter Beer with Butterscotch Cream Cupcake Senzill

Chocolate Porter Beer with Butterscotch Cream Cupcake - Turned out great! Very moist.. Today I am sharing this Chocolate Porter Beer with Butterscotch Cream Cupcake! A quick and easy dinner that is ready in under 30 minutes!

You can cook Chocolate Porter Beer with Butterscotch Cream Cupcake with 21 Ingredients and 7 steps. See the following guide!

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).

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..