125g flour15g corn starch 125g sugar2g salt5g baking powder1 egg, room temperature100g vegetable oil50g milk20g sour cream5g vanilla extract150g butter, room temperature300g powdered sugar 20g raspberry puree Preheat the oven to 325F.Line mini cupcake pans with paper liners. Prepare for about 30 mini cupcakes.Place all the dry ingredients together in a bowl.Combine milk and vanilla extract in a separate bowl.Whisk eggs and oil in another separate bowl.Add half of the dry ingredient mix to the egg mix, and mix until combined.Add half of the milk mix and sour cream into the combined mix. Then add the rest of the flour, and mix until combined.Add the rest of the milk mix, and mix until incorporated. Be careful to mix slowly to avoid over-mixing your batter.Fill each mini cupcake liner halfway. Bake for 7 min or until center is cooked, testing with a toothpick.Frosting:Beat butter until it turns a light color.While beating, add powdered sugar, 100g at a time. Add raspberry puree.When fluffy and well incorporated, add to a piping bag and decorate your cupcakes.