IRN-BRU BAKED DOUGHNUTS

In case of pitch darkness and lack of colour: plantain parties, Isabjhdffdgghfjkdottir, frog rescuing, Kings of the Rye, Deadpool, fizzy pop doughnuts.

IRN-BRU BAKED DOUGHNUTS

160g (1 1/3 cup) plain flour

150g (3/4 cup) sugar

¾ teaspoon baking powder

½ teaspoon bicarbonate of soda

90ml (1/3 cup) sunflower oil or other flavourless oil

1 teaspoon cider vinegar

1 teaspoon vanilla extract

240ml (1 cup) Irn-Bru fizzy pop

Glaze:

120g (2 cups) icing sugar

2 tablespoons water

radioactive food colouring, optional

Preheat oven to 180°C (360°F) and lightly grease two doughnut tins. In a bowl whisk together all the dry ingredients. In a separate bowl whisk together the wet. Pour the wet into the dry and mix until combined. Pour into the prepared tins and bake for 12 minutes or until a toothpick inserted into the centre of the doughnuts comes out clean. Cool in the tins for 10 minutes, then transfer to a cooling rack.

Next make the glaze: mix icing sugar and water until smooth, then add the food colouring if using. Dip the top of each doughnut into the glaze then top with sprinkles and enjoy with a glass of fizzy poppp.