Christmas Tree Muffins

For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 12 hole muffin tin. Grease a 20cm|8" square baking tin.

Beat the butter and sugar in a mixing bowl until light and creamy. Gradually beat in the eggs and vanilla until well blended.

Sift in the flour, baking powder, bicarbonate of soda and salt and stir in gently, alternately with the milk until blended, until the mixture is a soft dropping consistency.

Pour about 300ml|1 1/2 cups of the mixture into a smaller bowl and stir in the food colouring, a few drops at a time (the colour will lighten a little during baking).

Pour the green mixture into the square tin and bake for about 20 minutes, until a skewer or wooden cocktail stick inserted into the centre comes out clean. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.

Cut the green cake into 12 Christmas tree shapes with a 5cm|2" shaped cutter. Freeze for 20 minutes.

Spoon about 1 tablespoon of the remaining plain mixture into the muffin tins. Stand the green trees vertically in the mixture.

Spoon more plain mixture on either side of the trees, making sure that the mixture reaches roughly halfway up the tins, high enough to support the trees, (the mixture will rise) then more mixture over the top of the trees.

Bake for 20-25 minutes until golden and risen. Cool in the tins for 10 minutes, then place on a wire rack to cool completely.

For the buttercream: beat the butter until soft. Sift in the icing sugar and beat until smooth. Beat in the peppermint essence and colouring until smooth.