Preheat oven at 180°c,grease some oil on cupcake tin, keep aside. In a bowl add butter, sugar and eggs, beat together until smooth soft batter, add vanilla extract and mix well, add self raising flour and mix gently, fill in 3/4 cup and bake for 15 mins or inserted a toothpick in the center comes out clean, remove from the oven and rest for 5 mins, then transfer to a wire rack to cool completely. Cut them from the middle and keep aside.

For vanilla frosting: in a bowl add butter beat for 1 min to make it smooth and creamy, add icing sugar and mix together add salt mix well, add vanilla extract and mix well and finally add and beat milk 1 tbsp at a time until your desired consistency is reached. Tip:The frosting is perfect for piping or for simple spreading onto cakes and cupcakes. Spread the frosting on the bottom of cut sponges, spread strawberry/ raspberry jam on tops, arrange some cut raspberries and sandwich together.

Make little cut on top and add one raspberry on each cakes, drizzle with white or dark chocolate, garnish with rose petals and serve it.

Note: you can use 12 hole mini sandwich tin if available or use cupcake tin.