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Shortening?????

post #1 of 5
Thread Starter 
I have a recipe for cupcakes that calls for shortening. I would like to replace it with something different. It calls for 1 cup shortening, what do you think I could use to replace it?
post #2 of 5
Butter. Butter. Or Butter. If cholesterol is an issue, try one of the more expensive margarines which have less water. Or try butter. Which is a lot like Butter. Past my bedtime, good night.

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post #3 of 5
Did anyone mention butter? icon_lol.gif

Be careful though. Butter contains water, shortening does not. Not sure how this might affect your recipe. You may need to reduce the liquid in the batter to make up for that which butter adds. Some recipes can handle the switch without modifying the liquid, some can't. Happy experimenting.
post #4 of 5
I would use Alpine shortening. It has a much cleaner and lighter finish than regular cooking shortening like Crisco. It also doesn't leave that nasty coating on your tongue! I get mine from a local cake supply shop.
post #5 of 5
I've replaced 1/3 of the shortening with vegetable oil in a cake recipe before. Perhaps this will work with your recipe?
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