Noodle and Berry Cakes

For the cupcakes: heat the oven to 180�C (160� fan) 350�F gas 4. Place paper cases in 2 x 12 mini muffin tins.

Beat the butter and sugar in a mixing bowl until light and creamy. Gradually beat in the eggs until well blended.

Sift in the flour and fold in gently with the vanilla, until just combined.

Spoon into the paper cases and bake for 10-15 minutes until golden and springy to the touch. Place on a wire rack to cool completely.

For the raspberry sauce: combine the raspberries, sugar and water in a pan over a low heat until the sugar has dissolved. Bring to a boi, then reduce the heat and simmer for 5-8 minutes. Remove from the heat and press through a sieve into a bowl if you would like a smooth sauce. Leave to cool completely, then chill. The sauce will thicken when chilled.

For the buttercream ‘spaghetti’: beat the butter until light and fluffy. Sift in the icing sugar and beat well, then beat in the milk and food colouring.

Spoon into a piping bag with a small round nozzle and pipe the 'spaghetti' over the cakes. Chill until firm.