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

Before you jump to Chocolate Porter Beer with Butterscotch Cream Cupcake recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.

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Make smart decisions when grocery shopping. Making good decisions when shopping for food means that you’ll be able to eat nutritious meals without a lot of effort. Think about it: you aren’t going to want to cope with a hectic store or a long drive through line at the end of the day. You want to go to your house and make something from your kitchen. Fill your pantry shelves with nutritious foods. This makes it simple to have a great meal–even if you want something junky–because you’ll be eating something that is naturally better for you than anything you’d buy in a hurry at the store or in the fast food joint.

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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 cook it.

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