24 March 2020 Big Drop Brewing Co Recipes

Becky’s chocolate stout cupcakes

Stout melted into the butter, dark sugar, and a chocolate buttercream with more stout in it. The beer does what buttermilk would in a plainer cake.

Made with

• 

  Gluten Free

  Milk Stout

  • Can

  Buy online! — Milk Stout Find out more about Milk Stout

  31

Cake mixture

Ingredients

• 125g butter
• 50g cocoa powder
• 400g dark sugar
• 250g self-raising flour
• 250ml Big Drop Milk Stout
• 2 tsp vanilla extract
• 1 tsp bicarbonate of soda
• 2 eggs

Method

1. Melt the butter with the stout over a medium heat.
2. Take it off the heat and add in the brown sugar.
3. Mix in the cocoa powder and give it a good whisk.
4. Whisk the eggs and vanilla extract in a separate bowl.
5. Add into the chocolate stout mix and give it a good stir.
6. Sift the flour and bicarbonate of soda together. Add in half and fold it.
7. Add in the other half and give it a whisk and a fold. It should look like a

rich, thick cake mix.

1. Pop a couple of tablespoons of the mix into cupcake cases and bake for 20

minutes at 200°C.

1. After 20 minutes, stick a cocktail stick into the middle of one. If it comes

out clean, they’re done.

Icing

Ingredients

• 70g butter
• 150g icing sugar
• 25g cocoa powder
• 1 tbsp Big Drop Milk Stout
• 2 tsp milk
• 1 tsp vanilla

Method

1. Beat the butter and half the icing sugar.
2. Add the cocoa powder and vanilla and keep whisking.
3. Pop in a good glug of stout.
4. Add the milk and give it a further whisk.
5. Make a little makeshift piping bag and start icing them cakes.