Gluten free raspberry & cream cupcakes

Preheat oven to 160-180 deg C

Place baking cups on a baking tray

Beat flour, butter, milk, eggs, vanilla extract and sugar in a bowl with an electric mixer until the mixture turns a pale colour

Divide mixture between cases

Push one frozen raspberry in to each batter filled case

Bake for between 25-30 minutes until cakes bounce back when lightly pressed

Place cakes on wire rack to cool

In a cold basin gently whisk the double cream and vanilla extract until it thickens.

You must start slowly, increasing the strength carefully, to avoid your cream becoming buttery or curdling.

Sprinkle icing sugar over whipped cream.

Whip for roughly another 30 seconds or so to soft peaks form, or keep going to firm peaks if you want to pipe it.

It is now ready to use, if not using immediately, cover and refrigerate.