IRN BRU Whiskey and Rosehip Foilleag cupcakes with a Brides Bonn shortbread topping
Ingredients
- Syrup:
- 1 can (330 ml) IRN-BRU to make 60 ml syrup*
- Cake:
- 60 g unsalted butter
- 150 g caster sugar
- 2 eggs, room temperature
- 75 ml full fat milk
- 2 tsp vanilla extract
- 30 ml IRN-BRU syrup*
- 150 g plain flour
- 1 1/4 tsp baking powder
- 1/8 tsp salt
- 1 1/2 tsp vegetable oil
- 90 g rosehip jam (see note)
- 1 tbsp Scottish whisky (optional)
- Frosting:
- 50 g unsalted butter, room temperature
- 150 g icing sugar
- 30 ml IRN-BRU syrup*
- wee dram Loch Fyne liqueur or Scottish whisky (optional)
- Decoration:
- 3 shortbread biscuits, crumbled
Instructions
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