Cupcakes

• Preheat the oven at 160 C / 325 F. Line a cupcake pan with cupcake liners.
• Dry ingredients: In a bowl, combine flour, baking powder, baking soda, and salt. And set aside.
  190 g All-purpose flour, 1 tsp Baking powder, ½ tsp Baking Soda, ¼ tsp Salt
• Wet ingredient: Whip the egg with sugar just until light and fluffy. Gradually add the oil, coffee, sour cream, and vanilla extract.
  2 large Eggs, 200 g Granulated Sugar, 120 ml Canola oil, ¼ cup Brewed coffee or Espresso, 1 tsp Vanilla extract, 2 tbsp Sour cream
• Combine - Add the dry ingredients to the wet ingredients and combine well but don't overmix.
• Bake and Cool: Divide the batter between 12 to 14 cupcake liners. Bake for 18 to 20 minutes or until a toothpick inserted in the center comes clean.

  Cool in the pan for 5 minutes. Then, transfer to a cooling rack to cool completely.
• Coffee Buttercream: Combine coffee powder with hot water, then let cool.

  In the bowl of a stand mixer, with the paddle attachment, cream butter, whipping cream, salt, vanilla extract, and coffee paste until smooth. Add the powdered sugar, one cup at a time. Once all the powdered sugar is in, whip for 2 minutes until light and fluffy.
  226 g Butter, 2 tbsp Heavy cream, ½ tsp Salt, 1 tbsp Coffee powder, 1 tsp Vanilla extract, 375 g Powdered sugar, 2 tbsp Hot water
• Assemble: Transfer the frosting to a piping bag with a star tip or similar. Pipe a generous swirl on each cupcake.