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There’s a famous cupcake shop in Seattle called Cupcake Royale. They have some of the best cupcakes I’ve ever tried – they’re moist, soft, piled high with frosting, and basically heaven in adorable cupcake form. Plus, you can get a delicious milkshake to go with your cupcake. Because clearly, that’s very necessary.
The last time I was in Seattle I did some very strenuous taste test. And after a very scientific, meticulous study – their chocolate cupcake with caramel frosting was my favorite. It has a soft cake crumb and delicious chocolate flavor that’s rich without being overbearing. Then it’s topped with thick, creamy salted caramel buttercream that’s somewhere in between caramel sauce and caramel fudge and out of control delicious.
Then for the caramel frosting. Ok – it’s delicious. It’s rich. It’s filled with caramel goodness. And it’s soooo creamy. I’ve seen quite a few caramel frosting recipes that use brown sugar – but did you know that the difference between caramel and butterscotch is that caramel uses white sugar and butterscotch uses brown sugar????
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