Jump to Main ContentJump to Primary Navigation
Top

Whisky Custard Cupcakes

burns-night-cupcake-splash.jpg
cupcake-stand-splash.jpg
cupcake-splash2.jpg

January 25 is when Scots celebrate the birth of the poet Robert Burns and to mark the occasion Cuckoo's Bakery in Edinburgh has devised a delicious recipe for a whisky custard cupcake to accompany your Burns Supper.

Makes 12

Ingredients:

  • 165g plain flour
  • 2 ½ teaspoons baking powder
  • pinch of salt
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 165g butter, room temperature
  • 175g caster sugar

Directions:

1. Line 12 muffin cups with cupcake cases.

2. Cream the butter and sugar for 2 minutes using an electric hand mixer.

3. Crack the eggs into a jug and lightly beat them with the vanilla extract.

4. Sift the flour and baking powder on top of the creamed butter and sugar mixture.

5. Add the egg and vanilla to the bowl.

6. Mix them with an electric hand mixer at a medium speed for two minutes.

7. Divide the batter among the cases.

8. Bake for 18 minutes at 180C. Press lightly on top of the cakes – if they spring back they are ready.

9. Remove from the oven and place on a cooling rack if possible.

Whisky Buttercream:

Ingredients:

• 125g unsalted butter at room temperature

• 275g icing sugar

• 4 tablespoons of whisky

Directions:

1. Place the butter into a mixing bowl and mix with an electric hand mixer until soft and whippy

2. Sift the icing sugar into the bowl and slowly blend with the hand mixer.

3. Increase the speed of the hand mixer slightly and beat together for 4 to 5 minutes.

4. Add the whisky and mix everything together with the hand mixer for a further one minute at a slow speed.

Whisky Custard Filling:

Ingredients:

• 1 egg yolk

• 1 tablespoon plain flour

• 2 tablespoons of caster sugar

• 140ml of milk

• 3 tablespoons of whisky

Directions:

1. Mix the egg yolk, flour and sugar in a heavy bottom pan until combined.

2. Pour the milk in to a separate pan and, at a medium heat, stir it until it is almost at boiling point. Do not let it boil. Remove from the pan from the hob.

3. Place the other pan on to the hob at medium heat and slowly pour the hot milk on top of the mixture, stirring continuously. Keep stirring for 5 to 10 minutes on the medium heat until the custard thickens.

4. Let the mixture cool and finally stir in the three tablespoons of whisky.

To Fill and Decorate:

1. Using an apple corer, core out the centre of each cooled cake.

2. Fill the cored out cake with the whisky custard and replace the cored out sponge back into the cake.

3. Frost each of the cakes with the whisky buttercream using a palette knife or piping bag and nozzle.

4. Have fun decorating them with sugar sprinkles, or get adventurous and use a ready to roll fondant icing to mould your own edible tribute to the great Robert Burns!

Related

cupcake-splash.jpg

Champagne and raspberry cupcakes

serenarowerecipe.jpg

Potato gnocchi with coconut sauce & dukkah

recipe-splash.jpg

Caponata aubergine stew

Comments

Latest...

Calling all vino fans: are you ready for red wine ice cream?

Ice cream and red wine, together at last…

by Kayleigh Dray
21 Feb 2017

Pair cheese and wine like a pro with this incredible interactive map

Winchester Aged Gouda with a glass of Amarone della Valpolicella, anyone?

by Moya Crockett
21 Feb 2017

This Yorkshire bakery has created an entire range of unicorn bakes

Move over rainbow toast/bagels/toasties

by Amy Swales
16 Feb 2017

This is the best drink to pair your cheese with (no, it’s not wine)

Is it gin? Is it Prosecco? No, it’s…

by Kayleigh Dray
16 Feb 2017

A free cheese and wine festival is coming to London

And there’s chocolate involved, too

by Moya Crockett
16 Feb 2017

Thirteen unusual orders for serious coffee nerds

How many have you tried?

by The Stylist web team
15 Feb 2017

Chocolate crumpets are here to make brunch even more decadent

Breakfast will never be the same again...

by Kayleigh Dray
15 Feb 2017

Ridiculous yet amazing edible bouquets for Valentine's Day

Who wants a bunch of fried chicken, doughnuts or fondant fancies?

by Amy Swales
14 Feb 2017

This gin and tonic cheesecake is the boozy bake of your dreams

We're already obsessed with this G&T cheesecake...

by Kayleigh Dray
14 Feb 2017

How to make spiced gin brownies, aka the ultimate boozy bake

Like an ooey-gooey chocolate brownie, but with more gin…

by Kayleigh Dray
07 Feb 2017