Make Jam: Combine raspberries and sugar in a pot, and stir over low heat till raspberries release their liquid and have combined with the sugar.

Once fully combined, leave to boil for about 5-8 minutes, or till thread-stage is achieved on a candy thermometer. I just test the jam by placing a small drop on a cold plate - it should firm up into a jam-like consistency when cooled. If not, let cook longer till this is achieved.

Remove from heat and pour into a clean bowl. Leave to cool and then refrigerate. Once cold, mix in lemon juice. Set aside.

Make Cupcakes: Line cupcake tin with 10 cupcake cases and preheat the oven to 175 degrees Celsius.

In a large bowl, sift together flour, hazelnut meal, flax seed meal, baking powder, baking soda and salt. Set aside.

In another large bowl, combine soy milk, canola oil, maple syrup, brown sugar, vanilla bean paste and hazelnut extract. Whisk to combine.

Add wet ingredients to dry, whisking till no lumps remain. Spoon batter into liners - you should fill them slightly more than half way.

Bake for between 20-25 minutes or till a skewer inserted through the center of the cupcake comes out clean. Let cool in tin for 5 minutes before removing cupcakes and letting them cool on a rack completely.

Make Praline Buttercream: Combine vegan butter and praline paste in the bowl of a stand mixer. Whisk till light and fluffy.

Add icing sugar and vanilla bean paste to mixture and then whisk for a few more minutes or till aerated and lightened in color. Transfer to a pastry bag fitted with a piping tip.

Assembly: Cut a cone out of each cupcake top and fill it with prepared jam. Trim the cut out piece so that just the circular top remains, and place it on top of the filled cupcake to seal the jam inside.

Pipe with prepared buttercream and decorate with fresh raspberries.