Irn Bru Cupcakes
PRINT RECIPEINGREDIENTS
For the Cupcakes
- 120 g Plain Flour
- 100 g Caster Sugar
- 1½ tsp Baking Powder
- 40 g Block Margarine or Butter (softened)
- 100 ml Milk
- 1 Free-range Egg (at room temperature; see Egg Size note below)
- 4 tbsp Irn Bru Syrup
For the Icing
- 300 g Icing Sugar
- 75 g Block Margarine or Butter (softened)
- 4-5 tbsp Irn Bru Syrup
- Orange Food Colouring (optional)
INSTRUCTIONS
For the Cupcakes
- Pre-heat your oven to 170°c and line your muffin tray with 8-10 cupcake cases.
- Sift the flour, sugar & baking powder into a large bowl. Add the butter and mix on a medium speed until the mixture resembles a sandy consistency.
- Gradually add half the milk to the mixture. Whisk the egg & syrup into the remaining milk and again gradually add to the other ingredients. Mix until only combined - do not over mix!
- Using an ice cream scoop, fill your cupcake cases 2/3 full and bake for around 20 minutes until a skewer comes out the cupcakes clean.
- When cool enough to touch, transfer to a wire rack to cool completely.
For the Icing
- Sift the icing sugar into a large bowl, add the butter and mix on a slow-medium speed with a clean tea towel over your mixer to prevent your kitchen filling with icing sugar!
- When the butter & sugar start to come together, gradually add your Irn Bru syrup a spoonful at a time. Continue to mix until completely combined and of a light & fluffy consistency. If you want a deeper orange colour then you can add a dab of orange food colouring also.
- Pipe on to your cupcakes when they're completely cool and sprinkle with a little blue sugar if desired.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won't always be as accurate. For best results, I always recommend baking with a digital scale.
RECIPE NOTES:
Instructions for creating your Irn Bru syrup can be found at Baking with Granny.
Egg Size:
When it comes to eggs, I always buy mixed-weight free-range eggs. Generally speaking, egg size doesn’t make a huge difference in most baking, unless you are using sizes that lean towards the extremes. If you’re unsure which eggs to use, I recommend medium eggs in the UK, which are roughly equivalent to large eggs in the US. That’s what this recipe has been tested with.Tried this recipe?
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