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 Custard Cupcakes