This is just my basic cupcake recipe ( as seen before) with some raspberries added in. Put a little mixture into the muffin case and push a couple raspberries into it then cover raspberries with more mixture. Bake as normal and then leave to cool. For the frosting beat softened butter then add vanilla extract and gradually beat in icing sugar and a little raspberry coulis until you have desired consistency and colour (I never measure quantities for buttercream icing as I just keep adding icing sugar until it looks right). Pipe onto cooled cupcakes and decorate with fresh raspberries.
Of course you now have to test one with a cup of freshly made coffee!