2 1/2 cups Flour
1/2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 cup unsalted butter, softened
2 cups sugar
5 eggs separate the yolks from the egg whites
1 tsp. Nielsen-Massey Madagascar Pure Vanilla Extract
1-cup sour cream
¼ cup crushed pineapple
2 mashed ripe bananas
1 ½ pint fresh raspberries (save 1/2 pint for topping the cupcakes)
1 tablespoon sugar
1 tablespoon of orange juice
Cream Cheese Icing:
1 tsp vanilla
3 ½ cups of confectioner’s sugar
½ cup softened butter
¾ cream cheese
Preheat your oven to 350°F. And line your cupcake pans with liners set aside.
Mix the granulated sugar, butter, egg and egg whites in large bowl with an electric mixer at medium speed until well blended. If you are doing this by hand, make sure everything is blended and no lumps.
Add milk, sour cream and vanilla; mix well. Add flour (add a ¼ cup at a time to make sure it doesn’t get lumpy) baking powder and salt; beat for about 2 minutes until batter is smooth. Add pineapple and banana, blend until smooth.
Pour the mixture into the pan. Bake 30 minutes or until toothpick inserted into center comes out clean (time will vary per oven) Loosen the cake from cupcake liners and cool on wire rack.
For Raspberry filing:
In a small saucepan-on low heat, add the orange juice and sugar. Once the sugar is dissolved, add your raspberries and slowly mash them with a fork along the side of the pan. It should take around 5 minutes for your filling to be done. Set aside
For icing: combined cream cheese butter vanilla and sugar- mix until smooth. Place in piping bag with tip.
Slice cupcakes in half and fill with raspberry compote. Pipe cream cheese icing around the raspberry and top with the other cupcake half. Pipe with icing and top with a raspberry. In the images there is also a blackberry, you can also top with a strawberry ☺ Sprinkle with powdered sugar
Buen Provecho, Bon Appetite, Enjoy! For more recipes visit www. Taniacolamarino.com/blog
Tania Colamarino is a food photographer and stylist. She specializes in all things sweet.