Preheat the oven to 180'C.
Roughly chop the macadamia nuts, cut the fresh raspberries into quarters, and sieve the flour.
Whisk together the butter and the sugar. When light and fluffy in texture slowly add the eggs one by one. When all of the eggs are incorporated, slowly add the self raising flour, red food colouring and the baking powder. Then add the raspberries and the macadamia nuts.
Fold the mixture very gently with a spatula. Ensure all of the flour is mixed in well. Pour the mixture into a piping bag.
Pipe the mix into the cupcake cases 3/4 full.
Bake in the oven for 12 minutes. Remove from the oven and allow to cool before decorating.
Place all of the ingredients into a saucepan. Put the pan onto a medium heat and stir continuously. After 2-3 minutes the mixture will start to bubble. Keep the pan on the heat for a further minute to allow it to thicken.
After a minute, remove the pan from the heat. Pass the mixture through a sieve to remove any seeds and place in a bowl. Cling film the bowl and allow it to cool for 10 minutes.
When the raspberry mixture has cooled, scoop out a small part of the cake and fill it with the raspberry jam.
Sieve the icing sugar and melt the white chocolate in a heatproof bowl over simmering water (bain-marie).
Beat the butter and the icing sugar together until it is light and fluffy. Add the food colouring and the melted white chocolate and beat for a further minute to ensure the chocolate and the food colouring are distributed evenly.
Place the icing in a piping bag with a star nozzle. Ice the cakes by starting from the edges of the cupcake cases and working your way in.
«Ensure the butter for the icing is warm to make the piping easier.»