Irn Bru Cupcakes

 

For those of you that don't know, I'm not a native of Scotland.  I grew up in Merry Old England.  I just came up here for university because they had an awesome programming course that would also let me study Japanese.  However, I met the guy who would eventually become my husband and so, after a couple of years commuting back and forth over 500 miles I came up one summer and then never really left.  I'm grateful I have such lovely in-laws, since I was living in their house for 9 months without officially asking.  Not that I didn't offer to pay rent but I was told having their son back home was probably more expensive than having me there too since he ate way more than I did.  Anyway, whilst I didn't know I would end up up here, I couldn't be happier.  I love Scotland.
 
One thing I've learnt though, since living here, and especially since starting work as a teacher, is that Scotland is a country that is very proud of its heritage.  Every year (usually the beginning because of Burns' Night) at school we dedicate some topic time to some cultural aspect of the country.  There will also likely be a ceilidh (so we all teach dance in PE at this time) and indulging in some traditionally Scottish food.  At primary school, that often translates to shortbread (because a lot of kids will refuse haggis) and that classic Scottish drink: Irn Bru.  

If you've not heard of Irn Bru, it is a luminous orange fizzy drink with a distinctive blue label.  It tastes of...well, I don't know.  If I ask anyone they struggle to explain.  I've seen people on the Internet say it tastes like bubblegum with a hint of ginger.  I've also seen other people on the Internet heatedly disagree with this assessment.  Someone described it as 'an orange drink without tasting like oranges'.  I have personally not drunk it.  I'm incredibly picky about drinks, especially fizzy ones.  I can tell you it smells ridiculously sweet.  Almost sickeningly so and I find that off-putting.  A lot of people like it though.  And it's oh-so popular in its native Scotland.

These cupcakes came about at a request from the Hubby's roleplay group.  If I don't have anything I particularly want to try out, I take suggestions for flavours.  Irn Bru was quite an interesting notion.  I've made cakes with cola before, as well as a couple of biscuits, so the principle would be quite similar.  However, I didn't have a syrup I could use for flavouring (although apparently the SodaStream Highland Fizz syrup is like Irn Bru) so I ended up making my own.  I've heard about boiling a drink down to a concentrated syrup but I'd never tried it before.  For the most part, it is quite easy, but I learnt that you have to be careful not to boil it too far.  If you remove a bit too much water from the syrup it will become a sugar solution that will harden as it cools.  You don't want it to do that because it is impossible to mix into your batter.  Believe me.  When your syrup cools, it should stay a syrup.  My first syrup was a disaster and I only realised after I made a second.  My third syrup was perfect.

I ended up with 3 syrups because I made two batches of cakes on two different Fridays.  During my first attempt I made 2 batches of syrup because I only bought 1ltr of Irn Bru and it wasn't enough for the cakes and the buttercream, especially because it hardened.  However, my main problem with the first batch came about when cooking them.  These cakes rise quite a bit and despite putting what I thought wasn't much in each case, they spilled up over the top and made a mess.  They tasted great and were wonderfully soft, but they looked ugly.  I was annoyed but send them anyway with the intent to make them again the next week so I could make them look prettier and take pictures for the blog.  As you can see, that batch came out really nice.  I had a couple overflow but most rose juuuuuust to the top of the case.  Perfect.

They went down well.  You have to eat cake and buttercream together to get the full effect of the Irn Bru flavour.  It's subtler in the sponge but there's a big kick in the buttercream.  And for the sake of aesthetics, baking them in blue cases and adding blue sprinkles gives a nice nod to the bottles.    

Recipe - adapted from Baking With Granny

Makes 15

Irn Bru Syrup:

• 2ltr Irn Bru (must be full sugar, not diet)

1. Put the Irn Bru into a large saucepan and set over a medium heat. 
2. Bring to a boil and then allow it to simmer until the amount of liquid in the saucepan has reduced to about 200ml (this can take a couple of hours).  It will take on a syrupy consistency.  (Be careful not to boil it beyond this point, otherwise it will harden up when cooled, rather than staying a syrup).
3. Transfer to a jug and leave to cool.  It will thicken slightly as it does so.   

Cupcakes:

• 240g/8.5oz plain flour
• 200g/7oz caster sugar
• 3 tsp baking powder
• 80g/3oz butter
• 200ml/7fl.oz milk
• 2 eggs
• 100ml/3.5fl.oz Irn Bru syrup 
• Orange food colouring (optional)

Buttercream:

• 400g/14oz icing sugar (plus extra just in case)
• 100g/3.5oz butter
• 4-5 tbsp Irn Bru syrup
• Orange food colouring (optional)
• Blue sprinkles (optional) 

1. Preheat the oven to 170C/325F/Gas Mark 3 and line two muffin trays with 15 muffin cases. 
2. Sift the flour, sugar and baking powder into a large bowl.
3. Add the butter and beat together until the mixture takes on a sandy appearance.
4. Mix in half the milk.
5. Whisk the eggs and Irn Bru syrup into the remaining milk and then gradually add the the mixture, beating until just incorporated.  Do not overmix.
6. Fill the muffin cases just under 2/3 full and then bake for about 20-30 minutes, or until a skewer inserted into the centre comes out clean.  
7. Transfer to a wire rack to cool.   
8. Sift the icing sugar into a large bowl and then beat in the butter.
9. When the butter starts to come together, start adding your Irn Bru syrup a tablespoon at a time. 
10. Mix until buttercream has a light, fluffy consistency.
11. If you want a more intense flavour, add more syrup but you may need to add more icing sugar to compensate so it doesn't turn runny.  Add orange food colouring at this point for a deeper colour.
12. If using, decorate with blue sprinkles.   

Lime and Coconut Cupcakes

March was a bit of a busy month.  Being the final month of term 3 kept me occupied as I did my best to wrangle excitable children and actually teach them something. I took on extra work again, and I had a job interview.  There was also a trip to Ikea, a jaunt with my bestie, trips to the cinema, a birthday party, Easter lunch and plenty of baking.  Busy busy busy. 

With regards to my interview, I haven't heard back yet.  I am not feeling particularly positive or hopeful.  I don't think it went well.  Luckily I have very supportive people around me at home and at work who cheer me up by telling me nice things.  It was cool to find out I have impressed people and come across as calm.  I never think I'm calm.  It's been 2 and a half weeks since then at this point.  Hopefully I'll get an answer soon, even if that answer is going to be no...again.

Anyway, the Hubby went a-visitin' to his friends again last month and requested I bake something.  When asked for input on what sort of thing they wanted I was told to do something with fruit (except pineapple).  Hubby initially went to orange, thinking I'd not really done that before until I pointed out all the times I had.  I've also done a lot with berries.  I wanted to try using a different ingredient and it finally occurred to me that I've never really used coconut before.

I am not the keenest on coconut but it is okay.  One of those things I can eat if I have to but not something I would actively choose.  The Hubby is fine with coconut, as he often eats all the Bountys left over in the box of Celebrations.  When I posed the possibility, he said he was willing to give it a go.  Initially, I was going to pair it with chocolate.  Then I switched to pina colada until I was reminded that I wasn't meant to use pineapple.  So I ended up removing that element and going for a coconut and lime cake.  My little recipe book I got free with a magazine years ago had a recipe all ready and waiting for me.

The coconut flavouring comes from a mix of desiccated coconut and coconut cream.  I found the latter in the World Foods section of the supermarket as it is often used in Asian cooking.  I used it as stated in the recipe, but I also heated some of it into milk to use in the recipe too, rather than use regular milk.  If I could cram in more coconut, then I would.  The lime is gained through zest in the batter and juice in the frosting.  It's a cream cheese frosting by the way.  I did try and find some cream cheese that wasn't Philadelphia but couldn't.   The cream cheese section of the supermarket isn't that great.  But it sufficed.  And I convinced the Hubby to eat it.  He's rather against cheese (which, coupled with being vegetarian makes him rather picky) and so has always been weary of cream cheese frosting.  However, I pointed out that carrot cake often gets served with a cream cheese frosting and so he'd probably eaten it before without realising.  Since he likes my baking, he decided to trust me.

They were well received.  Admittedly, that's not hard with that lot.  They love when I send baking but I always hope it's going to be enjoyed.  You get a nice mix of the two flavours coming through and it's a good blend of sweet and citrus.  Turned out there was even someone who doesn't like one of the flavours (the Hubby cannot remember which) and they also enjoyed them.  Hurrah!

Recipe - adapted from Delicious Cupcakes Made Easy
Makes 12


Cakes:

• 100g/3.5oz butter
• 25g/1oz creamed coconut
• 125g/4.5oz caster sugar
• 2 eggs
• 125g/4.5oz self-raising flour
• 1 tsp baking powder
• 25g/1oz desiccated coconut
• Zest of 1 unwaxed lime
• 2 tbsp milk (you could melt down some of the creamed coconut to get coconut milk)

Topping:

• 150g/5oz cream cheese
• 50g/2oz icing sugar
• 2 tsp lime juice
• Desiccated coconut and lime zest for decorating 

1. Preheat the oven to 180C/350F/Gas Mark 4 and fill a 12 hole muffin tin with paper cases.
2. Put the butter, creamed coconut and caster sugar into a bowl and beat together until pale and fluffy.
3. Beat in the eggs one at a time.
4. Sift the flour and baking powder into the mixture and fold until just combined. 
5. Stir in desiccated coconut and lime zest, followed by the milk.
6. Distribute the mixture evenly between the cases and then bake in the oven for 15-20 minutes, or until the cakes are risen and golden and a skewer inserted into the centre comes out clean.
7. Transfer to a wire rack to cool.
8. Beat the cream cheese, icing sugar and lime juice together in a bowl.
9. Swirl the frosting onto each cake and then sprinkle with desiccated coconut and lime zest.

Lemon Meringue Cupcakes

As always, dear readers, the best laid plans go to waste.  I was determined to have a post every week to go along with baking something each week.  I don't know what happened this month.  I was worn out, sure but mainly I was a bit uninspired.  I bake better when I have a purpose.  Otherwise I just default to my faves.  No good for the blog though.  This bake came about during my first week of having no definite goal in mind.  I just wanted to make something.  The Hubby requested cake of some kind.  I did intend to just make use of things in my cupboard, but that got scrapped because I wanted to make something with lemons, meaning I had to go out and buy them.

I decided to make my own lemon curd, since I figured it was a good way to use the yolks from the eggs that were for the meringue.  I ended up with way more than I needed, even after halving the recipe so I've halved it again in the write-up. I also didn't read the whole recipe in the book and so ended up adding my lemon curd at a different time from the original.

There's not much more to say really.  The Hubby enjoyed them.  A subtle lemon sponge with a sharp burst of lemon curd in the middle, which cuts through the sweetness of the meringue.  A successful and delicious little bake. 

Recipe - makes 8


Lemon Curd Recipe - adapted from BBC Food

• Zest and juice of 1 lemon
• 50g/1.75oz caster sugar
• 25g/1oz butter
• 1 egg yolk

1. Put the zest, juice, sugar and butter into a heatproof bowl and place over a pan of gently simmering water.  Stir the mixture every once in a while until the butter has melted.
2. Lightly whisk the egg yolk and then stir into the lemon mixture.  Whisk until combined then allow to cook for 10-13 minutes.  Stir occasionally until mixture is thick enough to coat the back of a spoon.
3. Remove from heat and set aside to cool, stirring occasionally.  Once cooled, cover and keep in the fridge until cakes are ready.

Cakes - adapted from Cupcake Heaven:

• 115/4oz butter
• 100g/3.5oz caster sugar
• 2 eggs
• 115g/4oz self-raising flour
• Zest and juice of 1 lemon
• 3 tablespoons lemon curd

Meringue:

• 150g/5.5oz caster sugar
• 2 egg whites

1. Preheat the oven to 180C/350F/Gas Mark 4 and line a 12 hole muffin tin with 8 cupcake cases.
2. Beat the butter and sugar together in a large bowl until pale and creamy.
3. Beat in the eggs one at a time.
4. Sift in the flour and fold in before stirring in the lemon zest and juice.
5. Distribute the mixture evenly between the cases and then bake in the oven for about 17 minutes, or until the cakes are risen and springy.
6. Transfer to a wire rack to cool.
7. Use an apple corer pushed 3/4 of the way through each cake to remove the centre, reserving part of the top of each.
8. Fill each core with lemon curd then replace the tops. 
9. Make the meringue by putting the egg whites and sugar in a heatproof bowl over a pan of gently simmering water.
10. Whisk the ingredients together continuously for about 5 minutes until it becomes thick, glossy and stands in peaks.
11. Put the meringue into a piping bag fitted with a large star nozzle.  Pipe swirls of meringue on top of each cake and then leave to set.  For soft meringue, leave for about 30 minutes.  For firmer meringue, leave for at least 3 hours.