Raspberry spounge balls

Preheat the oven to 180°C 20 mins before you start cooking.

Put the butter, sugar, flower and eggs into a bowl and mix.

Spoon the mixture into silicone cake cases, adding a even amount in each and pop them in the oven.

To make the icing, mix the butter and icing sugar until soft and creamy remember to add the water.

Make a raspberry mixture by mashing the raspberrys and adding the ginger.

Pour the raspberry mixture into the icing sugar mix and stir.

When the cakes are done, cut each one in half and put a little icing in each and pop the top back on.