Place the butter, sugar, flour, baking powder, milk and vanilla in the bowl of an electric mixer and beat for 4 minutes or until the mix is smooth and a pale creamy colour.
Line a muffin tin with 12 paper patty cases. Spoon in the mixture until it is three-quarters full.
Bake for 18-20 minutes until cooked when tested with a skewer. Allow to cool.
For the raspberry cream
Place the raspberries in a bowl and crush lightly with a fork.
Add the cream and sift in the icing sugar and fold to combine.
Use a teaspoon to scoop out a hole in the top of the cake, reserving the scooped out pieces. Cut the pieces in half.
Fill the hole with the raspberry cream. Place two halves on top of the cream to resemble wings. Dust with icing sugar.
If you can't find double cream - which has happened to me before - use mascarpone. You might need to thin it down a little with a little normal cream.I use frozen raspberries. You can use fresh raspberries, but I find that frozen raspberries are often MUCH cheaper and were frozen while ripe. Just make sure that you thaw them out and drain them very well. Otherwise, your crushed raspberry cream will be sloppy.