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CARAMEL WHISKEY CAKE:
In a large bowl combine flour, sugar, baking soda, and baking powder. Set adise.
Using a stand mixer whisk eggs, whiskey, caramel, oil, and half & half. Whisk on medium speed for 2 minutes.
Add the flour mixture to the egg mixture a cup at a time, mixing well between additions.
Fill lined cupcake tins 2/3 of the way full and bake for 18-20 minutes or until cakes have risen and a cake tester comes out clean.
Allow cupcakes to fully cool.