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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 cups all purpose flour (180 grams)
- 1 cup granulated sugar (200 grams)
- 1 tsp. baking powder (4 grams)
- 1/2 cup vegetable oil (100 grams)
- 1/2 cup milk (114 grams, room temperature)
- 2 large eggs (100 grams, room temperature)
- 1 tsp. pure vanilla extract (4 grams)
- 1/2 cup unsalted butter (113 grams, room temperature, 1 stick)
- 1 tsp. pure vanilla extract (4 grams)
- 2 1/2 cups powdered sugar (283 grams)
- 1/2 cup salted caramel sauce (160 grams, store-bought or homemade; divided)
- 350 cupcake (°F and line a 12-count, tin with paper liners. Set aside.)
- flour
- granulated sugar
- baking powder
- 1 1/2 cups all purpose flour
- 1 tsp. baking powder
- vanilla extract
- vegetable oil
- milk
- eggs
- 1/2 cup vegetable oil
- 1/2 cup milk
- 2 large eggs
- 1 tsp. pure vanilla extract
- butter extract
- vanilla
- 1/2 cup unsalted butter
- 1 tsp. pure vanilla extract
- powdered sugar (With the mixer on low speed, slowly add the, . If you add it all at once, you’ll end up with a cloud, so make sure to add it gradually.)
- 2 1/2 cups powdered sugar
- 1/4 cup salted caramel
- 1/2 cup salted caramel sauce
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