Pre-heat the oven to 180°C/350°F/Gas Mark 4. Place the Baking Cases into a cupcake tin.
Cream together the butter and sugar until light and fluffy. Gradually beat in the eggs and the Vanilla Extract. If the mixture starts to curdle, add a little flour. Fold in the remaining flour with a spoon.
Place spoonfuls of the mixture into the Baking Cases and bake for 15-20 minutes until well risen and firm to the touch.
Remove from the oven and leave to cool on a cooling rack.
To make the meringues place the egg whites into a large bowl and whisk on a slow speed for 2 minutes or until the egg whites are foamy. Whisk on medium speed for a further 2 minutes and finally on high speed for a further minute.
Gradually add the sugar into the egg whites, continually whisking on high speed until the mixture is stiff and glossy.
Line a baking sheet with greaseproof paper. Place a teaspoon of mixture per mini meringue onto the baking sheet. Place in the centre of a pre-heated oven (140°C, 275°F, Gas Mark 1) for 25 minutes. Turn the oven off and leave the meringues in the oven until completely cool.
In a separate bowl whip the double cream until it creates still peaks when lifting your whisk. Spread the cream onto the cupcakes and top with a mini meringue.
Place two or three fresh raspberries on the meringue and drizzle with raspberry coulis. Dust with icing sugar for the perfect finish.