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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 Healthy Eating Doesn’t Have To Be Difficult.

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One initial thing you can do is to pay close attention to the choices you make when you’re shopping for food since you most likely pick out many food items out of habit. For example, have you ever checked how much sugar and salt are in your preferred cereal? A good healthy option can be porridge oats which have been proven to be beneficial for your heart and can give you good sustainable energy at the start of the day. By mixing in fresh fruit, you can improve the flavor and, before you know it, you will have made a good change to your diet.

Hence, it should be somewhat obvious that it’s not hard to add healthy eating to your everyday life.

We hope you got insight from reading it, now let’s go back to chocolate porter beer with butterscotch cream cupcake recipe. To cook chocolate porter beer with butterscotch cream cupcake you need 21 ingredients and 7 steps. Here is how you do it.

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

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