Brun’s Night

26 Jan

Nope, not a typo. Look at these lovelies we had for Burns Night. Mmm! Irn Bru Cupcakes!


Take a can of irn bru and put it in a pan, boil until reduced down to around 4 tablespoons of liquid, at which point you can add it to icing, cake batter, whatever you like. Braw!

Here’s how to make the cupcakes:

Cake ingredients –

125g self-raising flour
125g very soft unsalted butter
125g caster sugar
2 eggs
pinch salt
3 tablespoons irn bru reduction

Icing ingredients –

100g butter
150g icing sugar
a couple of spoons of irn bru reduction

What to do, beware – its very easy….

Preheat the oven to 200ºC/gas mark 6 and line a 12-bun cupcake or muffin tin with paper cases.

Put all the ingredients for the cupcakes, except for the irn bru into the bowl of a food processor, and whizz til mixed together. Not too long…. Whizz again, adding the irn bru to make a batter. Drop spoonfulls into your cupcake tin.  For this I used my trusty cookie scoop!

Bake for about 20 minutes, until your buns are golden and spring back slightly when you press them. Remove from the oven, leave for 5 minutes or so, then move the cupcakes in their paper cases to a wire rack to cool.

Now for the icing. Back to your food processer. Bung in the butter & icing sugar in the mixer and whizz until it starts to come together. Then add enough irn bru to mix to a lovely thick buttery paste (not to be confused with a buttery biscuit base)

When the cupcakes are cooled top them with the icing. I also drizzled a little irn bru syrup on the top, but I wouldn’t recommend that.

And there you have it – cupcakes made from girders!

9 Responses to “Brun’s Night”

  1. digitelle January 26, 2012 at 8:26 am #

    I never got to try one as i was so full of haggis )-:

    • Carol Cakes January 26, 2012 at 9:58 am #

      I still have a couple left….but hang on and I’ll post the recipe!

  2. Janna Meredith February 18, 2013 at 10:38 am #

    Hi how much of the iron brew went in the cake mixture and how much went in the icing? Many thanks

    • Carol Cakes February 19, 2013 at 11:28 am #

      Hi, I reduced the can of irn bru down to around 4 tablespoons (60ml). 3 tablespoons (45ml) went in the cake batter, and 10ml went in the icing. Hope that helps! It would be so much easier if they still sold irn bru syrup (they used to for soda stream machines!)

  3. Eilidh March 2, 2013 at 10:25 am #

    How long did u have to boil the irn bru for? I was trying last night and after 30 mins it was still liquid?

    • Carol Cakes March 4, 2013 at 10:15 am #

      Hi Eilidh, when I did it, it probably took about 30 minutes. The juice will reduce and intensify in flavour, but won’t actually get that syrup-y. I guess using the word syrup is wrong…I’ll change that!


  1. … and the winner of the “A Lot On Your Plate Use What You’ve Got Cupcake Bake-off Is … (Guest Post) | A Lot On Your Plate - August 22, 2012

    […] Scottish Irn Bru Cupcakes submitted by Shoreditch Bakes […]

  2. Bone Voyage « Shoreditch Bakes - September 3, 2012

    […] Cakes will miss them lots. They’re off to Scotland with its lochs, mountains, whiskey & irn-bru and so we say “Bone […]

  3. and the winner of the "A Lot On Your Plate Use What You've Got Cupcake Bake-off Is (Guest Post) | A Lot On Your Plate - October 24, 2012

    […] Scottish Irn Bru Cupcakes submitted by Shoreditch Bakes […]

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