Extras:

So, as promised...

Banoffee Topping (for Banoffee Cupcakes):

500ml whole milk

½ tsp vanilla extract

5 egg yolks

100g caster sugar

60g flour: ½ plain flour, ½ cornflour

100g tinned caramel or 'dulce de leche'

200ml double cream

Add the vanilla to the milk and bring to the boil. In another bowl, blend yolks, sugar, flour to a paste and a tsp or 2 of hot milk to loosen if it seems really gritty and too thick.

When the milk has boiled, you want to add 4 - 5 tbsp to the paste and stir together till evenly blended and subsequently put all the paste into the milk. Return to the hob.

Bring mix back to the boil and whisk it non-stop and cook for 1 - 2 minutes more to make sure the flour is properly cooked.

Take away from the heat and whisk in the caramel. Pour this mix into a bowl/tray with a large surface area, lined with clingfilm and leave it to cool entirely (approximately 30 - 40 minutes).

Now, pour into a big mixing bowl and bash it with a wooden spoon to get rid of any pesky lumps. In another bowl, whisk the cream to soft (but not too soft - think just a bit more than McFlurry) and gently incorporate.

Buttercream (enough for the cupcake recipes):

500g icing sugar

160g butter, über-soft

50ml whole milk

Using a wooden spoon, bash the butter around the bowl until the base appears to have an even coverage up to halfway up the sides. Gently sieve in the sugar and mix together with a fork to begin with, otherwise you'll end up with Hiroshima in your kitchen! When you can't see any sugar any more, add the milk dropwise and any other liquids you may have (i.e. dyes or flavours (see variations)); and then it's time to get out the electric hand mixer (or stand mixer, if you're lucky) and blitz it, to really make it as light and fluffy as possible.

Meringue Frosting:

200g caster sugar

4 egg whites

*Warning - you'll need a BIG bowl*

Place sugar in a pan and cover with 150ml water and bring it to the boil. In the meantime, whisk the egg whites until just foamy.

Let the sugar boil for 10 minutes (or thereabouts) until it reaches the soft-ball stage (115°C). At this stage a small amount tossed in a bowl of cold water should form a squidgy ball. Take off the heat.

Now, mix the eggs to soft peaks and begin pouring in the sugar syrup very slowly. When all sugar has been added increase the mixer speed to high and whisk until the bottom of the bowl feels lukewarm. It should have quadrupled in size. You're aiming for it to go very white, smooth and fairly shiny. You can then stick it under the grill/blowtorch for a few seconds.

Cream Cheese Frosting:

600g icing sugar

100g butter, very soft

250g full-fat cream cheese (Philadelphia is good)

Bash the butter with a wooden spoon in a bowl so halfway up the sides and the base appear to be smeared evenly. Add the icing sugar and mix gently with a fork or else all hell will break loose. Try and get as much sugar gone before beating it with a hand mixer. Add the cheese and mix on a medium speed until the frosting is light and smooth. Be careful not to overmix as the cheese can split unlike typical buttercream where longer = better.