125g/4½oz fresh raspberries
1 tbsp icing sugar, plus extra for dusting
650g/1lb 7oz dark pink marzipan (see recipe tips)
100g/3½oz light pink marzipan (see recipe tips)
1 tsp vanilla bean paste
150g/5½oz ready-made custard
750ml/1â…“ pint double cream
6 cupcakes (homemade or shop-bought)