If making the jam, prepare now. This is best done the day before but can be made an hour or so in advance.

Wash the raspberries then add them to a medium sized steel saucepan. Mash them over medium heat and add the lemon juice.

Allow to simmer for 5 or so minutes.

If removing the seeds, pour the jam mix through a sieve and into a bowl, pressing the pulp with a wooden spoon until only the seeds remain in the sieve. Pour the now seedless jam back into the saucepan and place back over the heat.

Add the sugar and stir in until dissolved. Bring to the boil and boil rapidly for 5-10 minutes, stirring every now and again to make sure the sugar doesn’t catch.

Spoon a small amount of jam into a clean and cool dish and leave for a moment. Press your finger into the cooled jam and see if it is the right texture for jam. It should feel smooth and squidgy. If it is still runny, boil for another minute or so. Test again until you reach the right consistency. It will thicken as it cools so it doesn’t need to be perfect straight away.

When ready, pour the jam into a clean jar or glass container and leave to cool completely. Put in the fridge once the jam has cooled to room temperature.

Make the cakes.

Weigh out your eggs in their shells until you get as close to 100g as you can. The amount of eggs will always be 2, it just depends on their size. Whatever measurement you end up with (I ended up with 115g) is what you should measure the rest of your ingredients out to.

Cream together the butter and sugar until light and fluffy. Add the eggs one by one and beat in until fully incorporated.

Beat in the vanilla and then the flour and baking powder until fully incorporated.

Using a spoon or two, split the batter evenly among the cupcake cases. Only fill them ⅔ of the way as they will need room to rise.

Bake for 15 minutes. This will depend on your oven and they may need up to 20 minutes. They will be ready when they are golden in colour and a cocktail stick comes out clean.

Leave to cool in the tray for a few minutes before carefully lifting out and leaving to cool fully on a wire rack.

While your cakes are cooling, make your buttercream.

Beat together the butter and sugar in a large bowl until light and fluffy. Add the vanilla. Beat in a splash of water to bring it together if need be. Split evenly into two more bowls so that you have buttercream in three bowls.

Add a few drops of baby blue food colouring into one and beat in, adjusting until you achieve the desired blue tone. Do the same with the pink in another bowl, and green in the last bowl.

Make sure your cakes are completely cool, then begin spooning out their centres. Using a melon baller or teaspoon, spoon the middle of each cake out. Only scoop halfway down, leaving some cake at the bottom. A teaspoon is the perfect size for this.

Fill the centres of each cake with your jam, just enough so that it is level with the surface of your cake – about 1 heaped tsp.

Either eat the cake you scooped out or replace it over the jam like little lids/caps.

In a piping bag with a closed star piping nozzle, spoon in the blue buttercream on one side. Smooth it down to the nozzle as much as you can without letting it touch the other sides of the bag. Add the pink next to it, avoiding touching the blue and the other side of the bag as much as possible. Add the green in the remaining space in the bag and push down to the nozzle end as far as you can without the colours mixing too much.

Pipe the buttercream in cute swirls on your cakes. Add your chosen sprinkles to finish.