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Miranda Gore Browne's Halloween cupcakes

Serves 12, making time: 15 mins, baking time: 15-20 mins Ingredients For the cupcake mix 175g unsalted butter, softened 175g Fairtrade dark brown soft sugar 3 large eggs 1½ tsp baking powder 2 tsp Fairtrade ground ginger 1 tsp Fairtrade mixed spice 75ml semi-skimmed milk For the cream cheese icing: 150g full fat cream cheese 40g unsalted butter, softened 1 tbsp Fairtrade orange juice 1 tsp Fairtrade vanilla extract 500g Fairtrade icing sugar For the chocolate buttercream icing: 225g unsalted butter, softened 450g Fairtrade icing sugar, sifted 1½ tsp Fairtrade vanilla extract 4½ tbsp semi-skimmed milk 265g Fairtrade chocolate (65% cocoa solids)* To decorate: Fairtrade sugar paste and mini meringues Method Cupcakes 1. Preheat the oven to 180℃ (350℉/Gas 4) and line a 12-hole muffin

Pumpkin soup with coconut oil

Serves 8 Ingredients 1 medium pumpkin 1 teaspoon of coconut oil Pinch of dried chilli Pinch of cinnamon 1 clove of garlic (crushed) Small sprig of thyme 1 litre of chicken stock Salt and pepper to taste Method Pre-heat oven to 180 degrees 1. Skin and dice the pumpkin. 2. Place in a bowl and add the coconut oil, dried chilli, cinnamon, crushed garlic and sprig of thyme. 3. Place ingredients in tinfoil, then wrap to make a parcel. 4. Bake on 180 degrees for 40 minutes, until soft. 5. Empty all the ingredients into a blender and blend until smooth. 6. Heat the chicken stock. 7. Add the chicken stock to the blender and blend until

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