Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Line a cupcake tin with cupcake liners.

In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.

Next, add milk, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.

Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.

Fill each cupcake liner with about 1 ½ tbsp of batter. Fill with one laer of frozen raspberries and then top with more batter until the liners are filled ¾ of the way.

Bake for 30-35 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.

Add cream, vanilla extract and milk to a large microwave safe bowl or jug. Microwave for 2 min. Add custard powder and sugar to a large microwave safe bowl and mix with a whisk. Add ¼ of the hot milk mixture to the custard powder mixture and whisk until well combined. Add the rest of the milk and repeat.

Microwave for 1 min and mix. If it thickens as shown in the video, then add the butter and whisk until combined. If it’s still thin, continue microwaving for 30 seconds at a time, mixing each time until thickened. Cover with cling wrap and set aside in the fridge.

Add cream to a large mixing bowl along with vanilla extract and whisk until you reach soft peaks. Add mascarpone and continue whisking until you reach stiff peaks.

To finish cupcakes, core each one and fill with cooled custard. Fit the end of a piping bag with an open star tip and frost in a swirl. Finish with a sprinkle of crushed freeze-dried raspberries and crushed peanuts.