Pre-heat oven to 350F; line muffin pans with 32 paper liners

Sift the first four dry ingredients into a medium bowl; set aside

Place butter and sugar into electric mixer bowl; cream until light and fluffy (3-5 minutes)

With mixer on low, slowly add eggs and extracts; scrape down sides of bowl

Continuing with mixer on low, slowly add flour mixture to wet ingredients until just incorporated; gently incorporate bananas, pineapple with juice, coconut, and pecans

Use a 1/4 cup measuring cup to divide batter between 32 cupcake liners

Bake for 22-25 minutes, until tops are golden and bounce back when touched; cool on counter completely before proceeding frosting (better to err on side of doneness to avoid soggy dense middle)

Beat butter until very soft; turn mixer on low to incorporate sour cream

Scrape down sides of bowl; beat until completely smooth (like velvet)

Add vanilla, lemon juice, coconut flavouring, and salt, continuing to beat; slowly add powdered sugar until frosting reaches desired consistency (thick or thin)

Scoop sour cream frosting into large piping bag with a wide tip circular (clip at the tip end to avoid spillage until ready to frost); pipe onto each cupcake

Decorate with pineapple flowers and edible hummingbirds

Place in refrigerator for 30 minutes for frosting to "set"; cover and store in fridge or at room temperature, for several days. (They are more flavourful at room temperature)

Pre-heat oven to 350F; line muffin pans with 32 paper liners

Weigh first four dry ingredients into a medium bowl on top of Thermomix; set aside

Weigh butter and sugar into TM bowl; cream for 2 minutes on speed 4

Scrape down sides of TM bowl: cream for 2 more minutes on speed 4 until light and fluffy

Set time for 1 minute and speed at 4; add eggs and extracts through hole in lid

Scrape down sides of bowl; sift pre-weighed flour mixture into another bowl and pour sifted ingredients into TM bowl

Set time to 15 seconds on speed at 3.5 and watch through the hole in the lid for the dry ingredients to be pulled thought the wet ingredients, turning speed slowly to 6

Pour ingredients into fruit mixture that has been pre-weighed and set aside; combine gently by hand

Use a 1/4 cup measuring cup to divide batter between 32 cupcake liners

Bake for 22-25 minutes, until tops are golden and bounce back when touched; cool on counter completely before frosting

Weigh total amount of sugar in a bowl on top of TM bowl; set aside (pulverize, if not using powdered sugar)

Weigh butter into TM bowl; whip for 2 minutes on speed 4 (or longer, depending upon temperature of butter) until very soft

Weigh sour cream into TM bowl; combine for 30 seconds at speed 3.5, or until completely incorporated and velvety

Weigh vanilla, coconut flavouring, lemon juice and salt into TM bowl; set time to 3 minutes and speed at 4

Slowly add set aside powdered sugar through hole in lid until frosting reaches desired consistency (thick or thin)

Scoop sour cream frosting into large piping bag with a wide tip circular (clip at the tip end to avoid spillage until ready to frost); pipe onto each cupcake

Decorate with sprinkles and edible hummingbirds

Place in refrigerator for 30 minutes for frosting to "set"; cover and store in fridge or at room temperature, for several days. (They are more flavourful at room temperature)