Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4. Line a cupcake tin with paper cases
To make the cupcakes, mix together the butter and caster sugar until smooth, ideally using an electric mixer
Add the eggs and vanilla, and mix well
Add the self raising flour and whisk in gently
Divide the mixture between the cupcakes cases, and bake them for 20 minutes or until they are risen and golden brown. Put them on a rack to cool completely
Use a small knife or cupcake corer to cut a hole in each cupcake. Leave enough cake at the bottom and sides so that the cupcake retains it's structure and won't collapse
Put about a teaspoon of the jelly in the hole
Then add custard on top of the jelly
Whip up the cream with the icing sugar and vanilla, and pipe it on top of each cupcake
Sprinkle the chocolate curls or flake pieces over the cream, and add a raspberry on top
Serve immediately and store any leftovers in the fridge for up to 2 days