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Baking with Granny recipe: Irn-Bru cupcakes

We asked Food blog Baking with Granny to give us their delicious - and thoroughly enjoyable - recipe for Irn-Bru cupcakes

Published: January 28, 2016
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So in advance of baking these little Scottish cupcakes, you’ll need to prep your own Irn-Bru Syurp as follows…

1.Buy your Irn-Bru. It must be the full sugar version as the diet ones won’t reduce to a syrup. I used a 2 litre bottle which gave me enough to experiment but a 500ml would suffice (& save time) if you’re only using it for one batch of cupcakes.

2.Place your Irn-Bru into a pot large enough to hold it & bring it to the boil.

3. Boil until the Irn-Bru reduces to around a 10th of it’s original volume. It took around 2.5 hours for 2 litres to reduce down to 200ml but obviously the less Irn-Bru you use, the less time it’ll take.

4.Once it’s ready it’ll be a thin syrup consistency and a deep orange colour. Remember it will be very hot and as such will be a bit thicker once it cools down.

For the Cupcakes

1.Pre-heat your oven to 170°c and line your muffin tray with 6 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.

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3.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!

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

For the Icing

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!

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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.


• Find this recipe and more at

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  • For the Cupcakes
  • 120g Plain Flour
  • 100g Caster Sugar
  • 1½ tsp Baking Powder
  • 40g Butter (at room temperature)
  • 100ml Milk
  • 1 Egg
  • 4 tbsp Irn Bru Syrup
  • For the Icing
  • 200g Icing Sugar
  • 50g Butter (at room temperature)
  • 4-5 tbsp Irn Bru Syrup
  • Orange Food Colouring (optional)
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