Make 1 recipe Chef Gail’s Yellow Cupcakes and 1 recipe Chef Gail’s Pink Champagne Buttercream Frosting.

Put the cream, sour cream, sugar and vanilla in the bowl of an electric mixer using the whip attachment.

Beat on high speed until stiff peaks form. Fill a large pastry bag fitted with a large plain tip with the whipped cream.

Place the cupcakes on 2 sheet pans lined with wax paper. Using one end of a large plain pastry tip, push tip through the center of the cupcake not quite to the bottom.

Twist the tip gently to remove a small tube of cake. Save cake tubes for another use.

Fill a 2nd pastry bag fitted with a large star tip with Pink Champagne Buttercream.

Using a teaspoon, fill each hole in each cupcake with 1 heaping teaspoon jam.

Pipe enough whipped cream over the jam to fill the hole completely. Pipe buttercream on top of the cupcake like a giant rosette.

Garnish each cupcake with the raspberry on top in the center.

Chill cupcakes until ready to use.