As we’re from Scotland we have decided to create a Scottish Collection of cupcakes, including these Irn-Bru cupcakes. After a bit of research we found out that people tasting Irn-Bru for the first time all around the world have described it as having hints of: ginger, orange, tangerine, lemon, bubblegum, cotton candy and rum. That’s quite a selection of flavours for us to choose from! In the end we did a first trial of the Irn-Bru cupcake that we wanted to create and it turned out well. (Taste-testers gave it and average rating of 4/5)
The cupcake was highly experimental so we don’t have exact figures for you to use, just an estimate!
125g self-raising flour
125g caster sugar
2 L free-range eggs, slightly beaten
125g unsalted butter at room temperature
1 tsp ginger
Barr’s Irn-Bru
Strawberry Marshmallow Fluff
Orange Extract
For the Frosting:
125g unsalted butter at room temperature
250g icing sugar
Barr’s Irn-Bru
Pinch of ginger
Preheat oven to 180 degrees C. (160 fan ovens)
Mix butter and sugar using paddle attachment for 3-5 mins, scraping down from the sides of the bowl.
Gradually add eggs, ensuring thoroughly mixed after each addition.
In a measuring jug mix 3-4 tbsp of strawberry marshmallow fluff, 4-5 capfulls of Barr’s Irn-Bru and 1/2 tsp of orange extract.
Stir measuring jug mixture into butter mixture until well combined.
Gradually add flour and then ginger.
Spoon into cases and bake in oven until a skewer inserted in the middle comes out clean.
For the frosting:
Mix butter and icing sugar in a bowl adding about 2 tbsps Irn-Bru very gradually.
Add a pinch of ginger, taste and add more if necessary.
If you are using this recipe feel free to make lots of alterations as the taste of Irn Bru is so unique (as shown by the number of ways people have found of describing it!) that it is entirely up to you to interpret it in your own way! This recipe leans toward the ginger essence of what people could taste in Irn-Bru but there are so many ways to make a cupcake that pays homage to this fabulous Scottish drink.
