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Oil versus Butter

post #1 of 3
Thread Starter 

I visited a bakery in Atlanta named Cami Cakes.  I must admit Im not a cupcake person but I have to say she has really good cupcakes.  Im told she uses oil instead of butter.  Is there a formula for doing this or are there cookbooks out there that have recipes that have oil/butter in all their recipes.  Ive tried to find something to not like abt her cupcakes, so I wouldnt eat as many, but honestly they are really good.  Not dry.  Even her sweet potato one is moist but not oily.  Im asking bcuz I would like to start baking cupcakes and would like them close to those.  Thank you sooo much.  Or has this been discussed before?

post #2 of 3

I am not a cupcake guru but when googling for recipes one can designate to find 'chocolate cake with oil recipe' or whatever. I'm sure a smart cupcaker will chime in soon. But I mean one of the funnest things to do is experiment too. There are tons of cake recipes made with oil, carrot and strawberry always seem to have oil (too much in fact :). And don't forget coffee cakes baked in bundt pans--there's tons of great bundt cake recipes that take oil.

 

Happy baking to you!

my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

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my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

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post #3 of 3

Recipes with oil instead of butter tend to be moister, so the thing about her cupcakes must be how she balanced the recipe so it would be very moist but not oily. That's simply practice, in my opinion. It's all about finding a good recipe you are comfortable with and adjusting it till you are satisfied with the results. :)

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