Preheat your oven to 180°C [350°F] or 160°C fan and line a muffin tray with 12 cupcake cases. Alternatively, place 12 sturdy cupcake cases that are designed to maintain their shape (e.g. these ones - no affiliation) on a baking tray. Set aside.

In a large mixing bowl, cream together the butter and sugar until light and fluffy.

Add the eggs, one at a time, beating in until fully incorporated.

Beat in your chosen flavouring or extract.

Sift in the flour and mix in until you no longer see any flour in the batter. Be mindful not to overmix here.

Divide the mixture equally into your cupcake cases. Bake on the middle shelf for 18 - 20 minutes or until golden, well risen and baked through. Your cupcakes will be baked when the surface of the cakes springs back when gently pressed on; a cocktail stick or skewer comes out clean when tested, and you hear little to no bubbling/crackling sound when you listen to your cakes (if able).

Once your cupcakes are baked, leave to cool for around 10 minutes in the tray before transferring to a wire rack to cool completely.

While your cakes are cooling, prepare your decoration.

Place a large mixing bowl and your electric whisk attachment in the fridge to make sure both are cool, ready to make your whipped frosting.

Turn the oven up to 200°C [390°F] or 180°C fan and line a baking tray with greaseproof paper/baking parchment.

Unwrap your boiled sweets and place them within an inch of each other on the baking tray. Melt in the oven for 10 minutes, or until the sweets are completely melted together and bubbles are visible. Once melted, leave to cool and harden completely on the tray (this doesn’t take long!).

Retrieve your bowl and whisk attachment from the fridge, both of which should be nice and cool now.

Pour the fridge-cold cream into the cool bowl. Add the Greek yoghurt and whisk both together on a medium-high speed, until thick.

Add in your chosen extract or flavouring and icing sugar. Whisk on a medium - high speed until you have achieved stiff peaks.

Your cupcakes should be cool enough to decorate now.

Fill a piping bag with a closed star piping tip attached with the whipped frosting.

Pipe a swirl of whipped frosting on each cupcake.

Using a blunt tool like a rolling pin, break the hardened sweets into small shards. Arrange these shards by inserting them into the whipped frosting so that they stick out.

Smudge or drip blue food colouring over each of the shards for a pop of icy colour.