I'd like to try making this copycat Crumbl recipe: https://cookingwithkarli.com/pink-velvet-cookies/#wprm-recipe-container-13693

It calls for cake batter extract, which I wasn't able to find in my area but I did get this cake batter oil instead:

https://lorannoils.com/products/shop/flavors/super-strength-flavors-food-grade-essential-oils/cake-batter-flavor

The package says the oil is 4 times stronger than extract so by that math, I should use 25% of 1.5 tsp which is 1/16 tsp, right?

Another confusing point, in the general info of the Lorann website, it says to use 1/4-1/2 tsp of oil per cup of butter or fat, which for my recipe would be at least 1/4 tsp, which is 4x more than the math from the 1/16 tsp reached from the general conversion.

Has anyone used this oil before and if so, what ratio worked out for you?

Thank you,

Desperate and confused cookie enthusiast