Preheat the oven to 180˚C (160˚C fan assisted oven, 350˚F, gas mark 4). Put the Muffin Cases in 12 muffin tins. Put the margarine in a mixing bowl with the caster sugar. Whisk together until creamy and light in texture and colour.
Gradually beat in the eggs and Vanilla Extract until well blended. Add the fruit cocktail and raspberries. Sift the flour and Baking Powder on top and using a large metal spoon, carefully fold the fruit and flour into the whisked ingredients.
Divide the mixture equally between the cake cases and smooth over the tops. Bake for about 25 minutes until risen, golden brown and just firm to the touch. Transfer to wire racks to cool completely. Skewer each cake with a cocktail stick and drizzle each with 5ml (1 tsp) sherry.
To decorate, using a teaspoon, scoop out a pocket of cake and fill generously with custard, and spread a little over the top of the cakes. Top each with a teaspoonful of jam and press the removed sponge pieces back on top so that the jam and custard ooze out over the top of the cakes.
Pour the cream into a bowl. Whisk until softly peaking then sift over the icing sugar and add the Vanilla Extract. Continue whisking until firm enough to pipe and spoon into a piping bag fitted with a 1cm (1/2 inch) wide plain nozzle.
Pipe a generous swirl of cream on top and sprinkle with a few Chocolate Silver Pearls. Your cakes are now ready to serve and enjoy!