Step #1
Place the cake mix, water and oil into a bowl and mix to a smooth batter, beating for 1-2 minutes.
Step #2
Line a standard 12 hole muffin tray tin with muffin cases.
Step #3
Divide the mixture between 12 muffin cases.
Step #4
Bake in a preheated oven 180°C (360°F, Gas Mark 5) for 20-25 minutes until golden in colour and firm to the touch.
Step #5
Allow to cool completely before removing the centre of each cake with a cupcake corer, then the hole is to be filled with a little vanilla buttercream and a whisky liqueur chocolate.
Step #6
Finally push the cake centre back in, cover with a thin layer of vanilla buttercream and decorate with tartan topper and fondant thistle.
