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What you need:

150g butter, softened
150g caster sugar
3 eggs, beaten
150g self-raising flour, sifted
1 tsp vanilla extract
1 tbsp milk

For the frosting

200g butter, at room temperature
250g icing sugar
1 tsp vanilla extract
1 tbsp milk
green food colouring

To decorate:

silver balls, sugar stars or hundreds and thousands

What you do:

Preheat the oven to 180C /350F / gas mark 4.

Cream together the butter and sugar until light, fluffy and pale.

Gradually mix in the beaten egg alternating with the flour to stop the mix from curdling. Finally, stir through the vanilla extract and milk.

Place 12 paper cupcake cases into a muffin tin and divide the mixture between them.

Bake for 15-20 minutes until golden and springy to the touch. Remove from the oven and cool on a wire rack.

For the frosting: In a mixing bowl beat the butter with a spoon or spatula until smooth, then start to sift in the icing sugar, stirring regularly. Add the vanilla extract and milk. The frosting should be light and creamy.

Mix your green food colouring into the icing to give an even green colour.

Once the cupcakes are totally cool, pipe the icing onto them starting from the outside of the cake and working into the centre to create tall Christmas trees. Decorate with silver balls, stars or hundreds and thousands then allow to set for at least 30 minutes so that the icing has a slightly crispy finish

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What you need:


1 cup old-fashioned oats (not quick-cooking)
1 cup buttermilk (1% or fat-free)
1 1/2 cup whole-wheat pastry flour
1 tsp ground cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 large egg
1/2 cup applesauce
1 cup bananas (mased and ripe, 2 or 3 bananas)
1/2 cup light brown sugar (lightly packed)
1/2 cup walnuts (chopped)

What you do:

Preheat oven to  200 C /400 F / gas mark 6.

Drop foil liners into a 12-cavity muffin tin with 3-inch cups.

In large mixing bowl, combine oats and buttermilk and set aside for 1 hour.

Coat inside of liners generously with cooking spray and set aside. Or, spray muffin tin without using liners; this produces muffins with a chewier crust.

In small bowl, whisk together flour, cinnamon, baking powder, baking soda and salt.

Break egg into bowl with soaked oats and beat it lightly with fork, then mix it in. Add applesauce, banana and sugar, and whisk until wet ingredients are well blended. Add dry ingredients, whisking just until they are combined: over mixing makes muffins tough.

Spoon batter into prepared muffin tin. Sprinkle walnuts over top of muffins.

Bake in the oven for 20 minutes, or until bamboo skewer inserted into centre of the  muffin comes out clean. Let sit for 3 minutes, then turn the muffins out onto wire rack and cool for 15 minutes. Serve warm.

Note: If not using liners, run a thin knife around between muffins and pan before turning them out.

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What you need:

100 gm butter (softened)
100 gm caster sugar
2 eggs
100 gm self-raising flour
2 tbsp cocoa powder

For the butter cream:

250 gm butter, softened
1 tsp vanilla extract
600 gm icing sugar
2 tablespoons milk

What to do:
Preheat the oven to 180C /350F / gas mark 4.

Cream the butter and sugar together, then beat in the eggs a little at a time & with the last of the egg add a little of  the flour ( this will stop the eggs from curdling )  then add the rest of  the flour & the cocoa powder &  cream all together.  (Add a drop of milk to the chocolate mix if it is too stiff.)
Spoon into muffin tins lined with paper cases .

Bake for around 8 minutes.

A tip to test if cooked is to gently touch the top with your finger , if it springs back up then its done.

Cool on a wire rack.

Butter cream:

In a large bowl, cream together the butter and vanilla. Blend in the sugar, a quarter at a time, beating well after each addition.

Gently add the milk , and continue mixing until light and fluffy.

Decorate with chocolate eggs.

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What you need:

1 cup of plain flour
1 cup of eggs
1 cup of milk

What to do:

Preheat the oven to 220C / 425F gas mark 7
Put a little cooking oil into each segment of a muffin tin and place in the oven until smoking hot.
In a mixing bowl, put in the cup of plain flour, the cup of eggs and the cup of milk, and whisk all together until light and fluffy. (Whisking puts in plenty of air).
Spoon in 2 desserts spoons of mixture into each of the muffin segments and bake in the oven for 15 to 20 mins, or until well risen or golden.

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you will need:

5 1/2oz /150g plain flour
1 tsp baking powder
5 1/2oz /150g castor sugar
6 tbsp milk
2 eggs (beaten)
5 1/2oz /150g margarine (melted)
2 bananas ( mashed)
Paper bun cases.

What to do:

Preheat the oven to 200C /400F / gas mark 6.

Sift the flour & baking powder into a mixing bowl, then stir in the sugar.

Mix the milk, eggs & margarine together in a separate bowl until mixed.

Slowly stir into the flour mixture without beating, then fold in the bananas.

Place the paper cases into a deep muffin tin & spoon in the mixture. Bake in the oven for 15 /20 mins.

Turn out onto a wire rack and leave to cool.

Ice muffins or serve with custard.

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