Preheat the oven to 160˚C. Line 6 cupcake paper holders in a baking tray.
In a bowl, beat the butter and caster sugar until light and fluffy. Next, add in the egg then the self-rising flour. Stir until fully incorporated.
Divide and fill the cupcake tray and place in the oven for 20 minutes until cooked through. Remove from the oven and set aside to cool.
Meanwhile, roll out the sweet pastry and with a biscuit cutter cut 6 biscuits to the size of the cupcake, cut out a hollow with a second smaller heart shape cutter (or use a paper made template and a small knife).
Place the heart shaped biscuit in the oven and bake for 7 to 9 minutes. Remove from the oven and set aside to cool.
Next, prepare the icing. In a bowl, combine the icing sugar with the raspberry jam and lemon juice until a thick paste is achieved. Spoon enough over each cupcake and place the biscuit on the top.
Serve within a few days with extra fresh raspberries.