Cream the butter and sugar together with a hand held mixer or in your stand mixer.   Put the pumpkin, milk and lemon into a container and whizz with a stick blender.    Add to the butter and sugar mixture together with an egg.  Mix well.

Sieve the flour, baking powder and spices and fold into the batter.   Fold in the cranberries.

Line a bun tin with fairy cake cases.   Fill each case 2/3 with batter and bake at 190C / GM 5 for about 12 minutes.

The buns are done when risen and springy.

The secret to fluffy buttercream is to beat the butter really well before you add any sugar.     I have also recently learnt the hand trick of making butter cream in the food processor to prevent the kitchen being covered in clouds of icing sugar.     You can make it with a hand mixer, but will need to add the icing sugar slowly to the butter.

Put the butter in the food processor bowl and process for a minute or so, until soft and fluffy.   Pour in the icing sugar and milk, put the lid back on and cover with a damp tea towel, and process again.   Scrape the sides down, add your vanilla and colouring, and more milk or icing sugar if needed and process again.

Pipe red and blue roses onto each cake and sprinkle with white fondant stars.

If buttercream is too sweet for you make a crunchy lemon topping by mixing equal volumes of lemon juice and caster sugar, stirring well and spooning over the cakes.