Soften the butter in the microwave. It should feel soft like on a warm day. Cream together the butter and sugar for 2-3 minutes until the butter mixture has gone light and fluffy.

Now add in all your other ingredients apart from the raspberries. Once all in the bowl, mix together until just combined. Then fold in the crushed raspberries until evenly distributed.

Using an ice cream scoop, scoop 2-3 full scoop into each mini loaf tray. I use these cute trays from Iced Jems

Cook on 160 fan oven for 18 minutes, turn the tray around and cook for a further 4 minutes and check again.

The cakes will be cooked when they are light golden brown and feel dry when touched. 

Leave to cool fully before decorating.

Decorating – 

To decorate, start by making the buttercream. Soften the butter in the microwave and then mix on high for 3-4 minutes until pale and fluffy. Add in the icing sugar and vanilla and mix on high again for 3-4 minutes. Add in 1-2 tsp of boiling water to soften the consistency.

Now take half and mix in some ruby food colouring. Spread the 2 buttercreams now on to some cling film in 2 rows next to each other. Roll up the cling film into a sausage shape and snip the end off. Place this into a piping bag and your chosen nozzle (Jem 2D is a good place to start) and swirl around in a spiral. Add a raspberry and a paper straw to finish.

Store in a cake box at room temperature or in the fridge if its scorching hot. These yummy cupcakes will last 2-3 days but obviously freshest eaten within a day or so.