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

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When you go to the grocery store, be sensible about it. If you make smart choices when you are buying your groceries, you will be eating better meals by default. Think for a second: you don’t want to go to a busy grocery store or sit in a long line at the drive thru at the end of your day. You want to get home immediately and eat something good. Your home should be stored with healthy foods and ingredients. This way—even if you pick out something slightly greasy or not as good for you as it could be, you’re still choosing foods that are better for you than you would get at the local diner or fast food drive through window.

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We hope you got benefit from reading it, now let’s go back to chocolate porter beer with butterscotch cream cupcake recipe. You can cook chocolate porter beer with butterscotch cream cupcake using 21 ingredients and 7 steps. Here is how you achieve that.

The ingredients needed to cook Chocolate Porter Beer with Butterscotch Cream Cupcake:
  1. Get Butterscotch cream
  2. Get 1/2 cup sugar
  3. Take 4 tbsp water
  4. Take 2 tbsp corn syrup or glucose
  5. Use 1 tbsp liquid vanilla
  6. Get 1 tbsp lemon juice or vinegar
  7. You need 1 tbsp butter
  8. Prepare 90 grams buttermilk
  9. You need 1/2 cup heavy cream
  10. Take Cupcake Batter
  11. You need 4 1/2 oz butter
  12. Provide 1/2 cup sugar
  13. Get 1 oz cocoa
  14. Provide 1/2 tsp baking powder
  15. Use 4 oz porter beer
  16. Take dash salt
  17. Take 2 eggs (room temperature)
  18. You need 2/3 cup all purpose flour
  19. Prepare Buttermilk caramel topping
  20. Get 1/2 cup butter (to mix)
  21. Prepare 2 3/4 cup powdered sugar (mix with the caramel sauce)
Steps to make Chocolate Porter Beer with Butterscotch Cream Cupcake:
  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.

Now that's some serious butterscotch flavor! These butterscotch cupcakes are inspired by my super yummy pistachio cupcakes. Place chocolate chips and Irish cream liqueur in medium bowl; pour hot cream over. Today I'm going to show you how to make these deliciously moist chocolate cupcakes with cream cheese frosting! Home » Cakes & Cupcakes » Chocolate Cupcakes with Peanut Butter Frosting.

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