Milk Stout Recipe

We’re celebrating the return of GBBO with some boozy cupcakes!

Beer can give your cakes a boost of flavor and Stout pairs really well with chocolate to give you a rich, moist sponge. Combined with the Irish cream frosting it makes for an extra special, indulgent treat to watch the new bakers with!

This recipe makes 24 cupcakes

For the cupcakes
225ml Milk Stout
225g butter
60g cocoa powder
250g plain flour
400g caster sugar
3/4 teaspoon bicarbonate of soda
1/2 teaspoon salt
2 eggs
150g soured cream

For the icing
140g of unsalted butter
200g of icing sugar
3tbsps of Baileys/Irish Cream

For the cakes:

Preheat oven to 180 C / Gas 4. Line 2 muffin or bun trays with paper cases

Heat Milk Stout and butter in pan until the butter has melted, remove from heat and stir in the cocoa powder until smooth.

Whisk flour, sugar, bicarb and salt in a bowl until smooth.

In a separate bowl, beat eggs and soured cream together until combined.

Slowly whisk or beat in the Milk Stout mixture, and then the flour mixture; beat until the cake mixture is smooth.

Spoon evenly into 24 bun cases.

Bake in the preheated oven for approx. 16 -18 minutes.

Leave to cool.


To make the icing:

Add the butter and the Irish cream into a large mixing bowl.

Sift the icing sugar into the bowl and beat on a medium speed for about 5 mins, until smooth and shiny.


We’ve used our Milk Stout recipe which you purchase from our website, however any commercial Stout would work well.




Adapted from a recipe by




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