Preheat a fan-forced oven to 180C (356F) or 160C (320F) for a fan-forced oven. Line a cupcake tin with cupcake liners.

In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar, and salt. Turn the mixer on low speed and allow it to mix for a couple of minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand-like texture.

Next, add milk, eggs, yogurt, oil, and vanilla extract in a large jug and whisk well.

Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.

Fill each cupcake liner with about 1 1/2 tablespoon of batter. Fill with one layer of frozen raspberries and then top with more batter until the liners are filled 3/4 of the way.

Bake for 30-35 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.

To finish cupcakes, core each one and fill with the cooled custard. Fit the end of a piping bag with an open star tip and frost in a swirl. Finish with a sprinkle of crushed freeze-dried raspberries and crushed peanuts.

Add cream, vanilla extract, and milk to a large microwave-safe bowl or jug. Microwave for 2 min. Add custard powder and sugar to a large microwave-safe bowl and mix with a whisk. Add 1/4 of the hot milk mixture to the custard powder mixture and whisk until well combined. Add the rest of the milk and repeat.

Microwave for 1 min and mix. If it thickens as shown in the video then add the butter and whisk until combined. If it's still thin, continue microwaving for 30 seconds at a time, mixing each time until thickened. Cover with cling wrap and set aside in the fridge.

Add cream to a large mixing bowl along with vanilla extract and whisk until you reach soft peaks. Add mascarpone and continue whisking until you reach stiff peaks.