Irn Bru Cupcakes

I made these last week for my Boss's 40th Birthday. He is addicted to Irn Bru :-)

Recipe (makes 12)



For the Cakes

240g Plain Flour

200g Caster Sugar

3 tsp Baking Powder

80g Butter (at room temperature)

200ml Milk


8tbsp Irn Bru Syrup (Boil a 2l bottle of full sugar Irn Bru in a pan and reduce the volume to a 10th of original)

For the frosting:

400g Icing Sugar

100g Butter (at room temperature)

8-10 tbsp Irn Bru Syrup

Orange Food Colouring (optional)


For the cakes

  1. Pre-heat your oven to 170°c and line your muffin tray with 12 cupcake cases;

  2. 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;

  3. Gradually add half the milk to the mixture. Whisk the eggs & syrup into the remaining milk and again gradually add to the other ingredients. Mix until only combined - do not over mix;

  4. 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;

  5. When cool enough to touch, transfer to a wire wrack to cool completely.

For the frosting

  1. 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!

  2. 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.

  3. Pipe on to your cupcakes when they're completely cool and sprinkle with a little blue sugar if desired.

Extra Decoration

  1. I used to get the Irn Bru logo printed on Edible icing sheets;

  2. I cut a blue bendy straw down to size to add as an optional extra.


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