Caramel Cupcakes

1 ½ sticks (170g) unsalted butter, softened (Should still hold its shape but dent when pressed.)

1 cup (200g) white granulated sugar

1 cup (217g) Dark Brown Sugar (light brown is fine also.) (If not using a digital scale, make sure to pack the brown sugar into your measuring cup for most accurate measurement.)

3 large eggs, room temperature (If you are in a hurry, place the eggs in a bowl of warm water for 5 minutes.)

3 cups (342g) cake flour (If not using a digital scale, lightly spoon into measuring cups and level with knife for most accurate measurement.)

1 Tablespoon (12g) baking powder

½ teaspoon (3g) salt

1 cup (242g) sour cream (We use "full fat" rather than reduced.)

2 teaspoons (8g) vanilla extract.

½ cup (121g milk) (We use whole or 2 percent milk.)

⅓ cup (68g) vegetable oil (We use canola oil.)

subheading: FOR THE CARAMEL FROSTING:

1 ½ sticks (170g) unsalted butter

1 ½ cups (326g) firmly packed dark brown sugar (Light brown is fine also!)

1 (18g) tablespoon light corn syrup

⅓ cup (72g) whipping cream (half and half or whole milk works also)

2 teaspoons (8g) vanilla extract

½ teaspoon (3g) salt (add additional to your liking)

4 cups (460g) confectioners sugar (measure then sift)

Directions at mycakeschool.com

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