Ingredients
2 cups sugar
4 eggs
2½ cups flour
1 cup milk
½ cup melted, cooled butter
¼ cup oil
2½ teaspoons baking powder
2 teaspoons vanilla bean paste
{Caramel Frosting}
1 cup butter
1 cup shortening
4-5 cups powdered sugar
2 tablespoons cream
4 tablespoons caramel sauce (Ghirardelli)
6 drops Caramel flavoring oil (LorAnns)
½ teaspoon salt
additional caramel sauce
coarse salt
Instructions
Beat sugar with eggs until completely combined.
Add flour, milk, butter, oil, baking powder and vanilla.
Mix until creamy.
Bake at 325 for dark pans (350 for regular) for 18-20 minutes.
Let cupcakes completely cool
Caramel Frosting
Cream together butter, shortening and sugar.
Add cream, caramel sauce, caramel oil and salt and mix until smooth and creamy.
Place frosting in a piping bag with a #2 tip and pip frosting on cupcakes.
Drizzle caramel sauce over frosting and sprinkle on coarse salt.
