@auto_battler: #simulation #game #battle #fyp

Auto Battler

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Region: GB

Saturday 01 August 2026 18:23:52 GMT

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Comments

Byee🇭🇳 :

Ts will happen if grandma dies

2026-08-09 19:16:37

0

jirmmy_thatnotmycat :

is that grandma dog?

2026-08-08 13:18:11

1143

odessa :

grandpa chill asl

2026-08-01 18:55:07

2383

Thatonepersonontiktok333 :

Is that what happens if the grandma dies bro🥀

2026-08-08 00:12:42

94

Dom. :

gramps need a +5 health per repair buff smh

2026-08-06 04:08:18

232

pakito2099😎😎😎 :

la abuelita con su Chihuahua le gana

2026-08-09 18:14:20

66

Gunnington🦫 :

Mom we got bigger issues

2026-08-09 15:32:58

1

M@xwell_QC⚜️ :

We need grandma 💀🙏

2026-08-09 20:31:11

2

big nick16 :

mom beatin the shi out of gramps

2026-08-09 20:28:47

0

Dracula666 :

who gonna win

2026-08-08 04:46:13

0

Не :

они в двоем на деда пошли не честно

2026-08-08 13:17:07

5

evil Rinas Lopoziw :

это будет если убить первее бабашку?

2026-08-08 08:37:26

899

streetcarspecial™ :

а за что дедушку он же просто ездил и чинил свой драндулет

2026-08-09 09:22:53

5

Zyn1X🇷🇺 :

grsndmas Dog wen grandma died

2026-08-07 12:48:37

9

B1zchik :

Cerbus vs grandma☠️

2026-08-08 18:00:25

52

lowkey tantz :

Gramps was Obliterated 💔

2026-08-06 22:36:28

7

Carro rojo el creador :

Boxer all solo 😔🥀

2026-08-07 19:57:01

25

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Carrot Cake Cupcakes with Cream Cheese Frosting🥕 For the cupcakes 1 1/4 cups all-purpose flour(150g) 1 tsp baking powder 1 tsp baking soda 3/4 tsp salt 1/4 tsp ground cinnamon 1/4 tsp ground ginger 1/4 tsp ground nutmeg 3/4 cup avocado oil (80 ml) 1/2 cup cane sugar(100g) 1/3 cup packed light brown sugar (67g) 2 flax eggs 1 tsp vanilla extract 2 cups grated carrots (about 1/2 pound of carrots/ 225g) For the frosting 8 oz cream cheese, room temp (226g) 1/2 cup salted butter, softened (113g) 1 tsp vanilla extract 6 cups powdered sugar(720g) Pinch of salt Preheat the oven to 350F. Line a 12-cup muffin pan with paper cupcake liners. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. In a medium bowl, whisk together the oil, both sugars, eggs, and vanilla until well combined. Pour the wet mixture into the dry mixture and stir together with a spatula until almost combined. Add the carrots and stir until well distributed and there aren’t any flour streaks remaining. Divide the batter among the cupcake liners. (They should be about 3/4 full.) Bake for 17 to 20 minutes, until the centers feel springy to the touch or a toothpick comes out clean. Cool for a few minutes in the pan, then remove and finish cooling on a wire rack. For the frosting In a large bowl with a hand mixer or a stand mixer fitted with the paddle attachment, beat the cream cheese and the butter together on medium speed until smooth, about 1 minute. With the mixer on low speed, gradually add in the powdered sugar. Once combined, scrape down the bowl, add the vanilla, and beat on medium speed until light and fluffy. Top the cupcakes with the frosting by spreading it on with a spatula, or transferring it to a piping bag with a decorative tip and piping over the top. Store the cupcakes covered in the refrigerator for up to 5 days. Enjoy! Recipe slightly adapted from Preppy Kitchen #baking #carrotcake #cupcakes #EasyRecipe #homemade

Carrot Cake Cupcakes with Cream Cheese Frosting🥕 For the cupcakes 1 1/4 cups all-purpose flour(150g) 1 tsp baking powder 1 tsp baking soda 3/4 tsp salt 1/4 tsp ground cinnamon 1/4 tsp ground ginger 1/4 tsp ground nutmeg 3/4 cup avocado oil (80 ml) 1/2 cup cane sugar(100g) 1/3 cup packed light brown sugar (67g) 2 flax eggs 1 tsp vanilla extract 2 cups grated carrots (about 1/2 pound of carrots/ 225g) For the frosting 8 oz cream cheese, room temp (226g) 1/2 cup salted butter, softened (113g) 1 tsp vanilla extract 6 cups powdered sugar(720g) Pinch of salt Preheat the oven to 350F. Line a 12-cup muffin pan with paper cupcake liners. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. In a medium bowl, whisk together the oil, both sugars, eggs, and vanilla until well combined. Pour the wet mixture into the dry mixture and stir together with a spatula until almost combined. Add the carrots and stir until well distributed and there aren’t any flour streaks remaining. Divide the batter among the cupcake liners. (They should be about 3/4 full.) Bake for 17 to 20 minutes, until the centers feel springy to the touch or a toothpick comes out clean. Cool for a few minutes in the pan, then remove and finish cooling on a wire rack. For the frosting In a large bowl with a hand mixer or a stand mixer fitted with the paddle attachment, beat the cream cheese and the butter together on medium speed until smooth, about 1 minute. With the mixer on low speed, gradually add in the powdered sugar. Once combined, scrape down the bowl, add the vanilla, and beat on medium speed until light and fluffy. Top the cupcakes with the frosting by spreading it on with a spatula, or transferring it to a piping bag with a decorative tip and piping over the top. Store the cupcakes covered in the refrigerator for up to 5 days. Enjoy! Recipe slightly adapted from Preppy Kitchen #baking #carrotcake #cupcakes #EasyRecipe #homemade

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