Vanilla Wafer Porter CupcakesHomemade Vanilla Bean Cupcakes

INGREDIENTS

  • 1 cup sour milk*
  • 2 vanilla beans
  • 3/4 cup butter, room temperature
  • 1 cup pure cane white sugar
  • 2 whole eggs + 2 egg whites, room temperature
  • 2 3/4 cup flour, sifted
  • 3 tsp baking powder
  • pinch salt

*To make sour milk, whisk 1 Tbsp white vinegar into 1 cup whole milk and set aside for about 5 minutes or until it looks absolutely disgusting

Vanilla Porter Caramel Filling

  • 1 cup Vanilla Wafer Porter.
  • 1/4 cup butter
  • 1/3 cup pure cane brown sugar
  • 1/3 cup pure cane sugar
  • 1/3 cup heavy cream

White Chocolate Beer Frosting

  • 3/4 cup butter, room temperature
  • 3 Tbsp cream cheese, room temperature
  • 2 cup powdered sugar
  • 6 oz white chocolate, chopped, melted, and cooled to room temperature
  • 3 Tbsp reduced vanilla porter (from the caramel sauce)
  • flour, as needed

DIRECTIONS

Homemade Vanilla Bean Cupcakes

  • Preheat oven to 350°F.
  • Scrape the seeds from the vanilla beans into the sour milk* and set aside.
  • Beat butter and sugar together until fluffy.
  • Add in eggs and beat until thoroughly combined.
  • Alternately add flour/baking powder/salt and milk/vanilla beans and stir gently just until combined.
  • Spoon into prepared cupcake tin and bake at 350 for approximately 15 minutes, or until toothpick inserted in the center comes out clean.
  • Set on a wire rack to cool. After they’ve cooled, cut a little hole in the top of each one for the caramel filling. Eat the parts you cut out. You know, just to make sure they’re good.

Vanilla Porter Caramel Filling

  • In a medium saucepan, heat Vanilla Wafer Porter over medium heat, stirring frequently, until reduced by half. Reserve about 3 Tbsp to set aside for the frosting. Keep the rest in the pan on the stove.
  • Stir in the butter and sugars and allow to cool, stirring frequently, until a dark amber color.
  • Gradually add the cream, stirring constantly, and cook until smooth (about 3 more minutes).
  • Set aside to cool.
  • When cool, fill up the tops of the cupcakes. Reserve some to drizzle over frosting.

White Chocolate Beer Frosting

  • Beat butter and cream cheese until fluffy. Beat in powdered sugar until thoroughly combined.
  • Stir in cooled white chocolate and Vanilla Wafer Porter. Gradually add in powdered sugar until desired consistency is reached.
  • Beat until well-combined.
  • Frost the cupcakes!
  • Devour cupcakes!

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