Pre-heat the oven to 180C fan-forced and line a muffin tin with cupcake cases.

Beat the butter and sugar together in an electric mixer until light and creamy.

Add the eggs and the vanilla and beat until they’re well mixed in.

Add half the flour and mix it through then add half the juice.

Repeat.

Take the bowl off the stand and fold through the raspberries.

Divide the batter between the cupcake case and bake for 15-20 minutes or until a cake tester comes out clean.

While the cakes are baking make the toffee glass.

Heat the water and sugar together in a small saucepan, stirring until the sugar has dissolved.

Bring the pot to a boil then reduce the heat a little and leave it to simmer until the sides just start to turn golden (soft crack on a candy thermometer).

Line a large baking tray with baking paper and pour the toffee over the top then quickly tilt the tray so that the toffee spreads out. Leave it to set.

Leave the cupcakes to cool on a wire rack.

Make the icing by beating the butter with an electric mixer then adding the icing sugar. Add a little milk if you need to thin the icing.

Spread the cooled cupcakes with icing.

Carefully break the toffee into shards and arrange on top of the cakes.

Mix the rest of the icing sugar together with red colouring and a hint of black and a little bit of water to get it to the right consistency and colour to drizzle.

Drizzle it over the top of the cakes and leave it to set.

Serve immediately.