Hey everyone, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, chocolate porter beer with butterscotch cream cupcake. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
How To Make Chocolate Porter Cupcakes. What says "summer's here" better than a good ol' summer beer? Chocolate beer cake is as common as Nascar sweatpants in Walmart.
Chocolate Porter Beer with Butterscotch Cream Cupcake is one of the most favored of current trending meals in the world. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions every day. Chocolate Porter Beer with Butterscotch Cream Cupcake is something which I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this recipe, we have to prepare a few components. You can cook chocolate porter beer with butterscotch cream cupcake using 21 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Chocolate Porter Beer with Butterscotch Cream Cupcake:
- Prepare Butterscotch cream
- Prepare 1/2 cup sugar
- Make ready 4 tbsp water
- Make ready 2 tbsp corn syrup or glucose
- Take 1 tbsp liquid vanilla
- Get 1 tbsp lemon juice or vinegar
- Get 1 tbsp butter
- Get 90 grams buttermilk
- Get 1/2 cup heavy cream
- Take Cupcake Batter
- Make ready 4 1/2 oz butter
- Make ready 1/2 cup sugar
- Get 1 oz cocoa
- Get 1/2 tsp baking powder
- Make ready 4 oz porter beer
- Prepare dash salt
- Get 2 eggs (room temperature)
- Prepare 2/3 cup all purpose flour
- Prepare Buttermilk caramel topping
- Prepare 1/2 cup butter (to mix)
- Take 2 3/4 cup powdered sugar (mix with the caramel sauce)
Chocolate Peanut Butter Porter is a American Porter style beer brewed by Horny Goat Brewing Co. in Milwaukee, WI. Click to SUBSCRIBE to my channel for new videos every week! Check down BELOW for the full recipe! Check out even more of my creations HERE.
Steps to make Chocolate Porter Beer with Butterscotch Cream Cupcake:
- 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.
Cream: in another large mixing bowl add the melted butter, vegetable oil, sugar, vanilla and salt and beat until well combined. Add eggs and eggs yolks, mixing after each addition, just until combined. The Best Butterscotch Cupcakes Recipes on Yummly Butterscotch Cupcakes, Butterscotch Cupcakes, Butterscotch Butterscotch Cupcakes with Butterscotch ButtercreamVeena Azmanov. Winter Solstice Cupcakes with "Flying Cauldron Butterscotch Beer" FillingFoodista.
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