(click on the text to highlight each stage):

1. Preheat the oven to 190°C, Gas 5, and line a 12 bun muffin tin with muffin cases.
2. Using a hand held electric whisk or freestanding mixer mix the butter, sugar, flour, baking powder and salt on a low speed until it is the texture of breadcrumbs
3. Put the eggs in a jug and whisk by hand. Add the milk and vanilla and mix together
4. Pour ¾ of the milk mixture into the dry ingredients & mix on low speed, then mix on a medium speed until smooth & thick
5. Spoon the mixture into the paper cases until ½ full.
6. Bake in the oven for 18-20 minutes or until risen and springy to the touch. Leave to cool slightly and then place on a wire rack
7. To make the frosting
8. Place the milk in a large saucepan with the vanilla paste and bring to the boil. In a bowl mix together the egg yolks, sugar, flour and cornflour to make a paste
9. When the milk has boiled mix 5-6 tablespoons with the egg paste, then pour back into the pan with the hot milk.
10. Continuously whisk and slowly bring back to the boil, then boil for 1 minute to ensure the flours are cooked. Pour the custard onto a shallow tray and cool for 40-45 minutes
11. When cool, pour the custard into a large bowl and beat with a wooden spoon to remove any lumps.
12. In a seperate bowl whip the double cream into soft peaks, then fold this into the custard until just mixed
13. Top the cooled cupcakes with the custard frosting using a piping bag. Generously sprinkle each cupcake with the muscovado sugar, this will start to ‘melt’ into the custard, then top with a raspberry