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  • BAKE: 25m
  • SERVES: 12


Ginger Cake Mix 5 x 500g
  • Ginger Cake Mix 5 x 500g
  • Wrights Ginger Cake Mix 500g
  • Water 200ml
  • Vegetable Oil 60ml
  • Icing Sugar (sieved) 200g
  • Butter 190g
  • Chocolate Whiskey filled liquers 12
  • Tartan printed rice paper topper
  • Thistle made from fondant and lustre dust using a cake decorating mould 12




Place the cake mix, water and oil into a bowl and mix to a smooth batter, beating for 1-2 minutes.

Line a standard 12 hole muffin tray tin with muffin cases.

Divide the mixture between 12 muffin cases.

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.

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.

Finally push the cake centre back in, cover with a thin layer of vanilla buttercream and decorate with tartan topper and fondant thistle.

“You are too kind, thank you it's always a pleasure to bake especially with Wrights never fail Mixes! ”

Edith Tanner

Deb's Tips

These New Year/Burn's Night Muffins were created by Edith Tanner, exquisite cake baker, long term member and Facebook friend. Special thanks to Edith for letting us share one of her many ideas. Deb the Bread

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