Rose’s Yellow Butter Cupcakes… how can I reduce FAT??
Posted: 09 June 2011 09:32 AM   [ Ignore ]
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This recipe from her update book is wonderful. But so full of fat and sat fat due to the 170grams of butter!!
Does anyone have any recommendations how to cut that back- oil? oil and butter combo?
But still try and maintain taste and texture?

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Posted: 09 June 2011 10:23 PM   [ Ignore ]   [ # 1 ]
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You all are great members! Anne, now I know who to ask science questions of. You others are always full of good and useful suggestions. Has anyone experimented with Earth Balance buttery spread? Kathy Freston(Veganist author) says she uses it for eating and baking. I am tempted to try it, but the price/lb. is daunting in the event I don’t like it.

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kyle

http://www.adventuresingoodfood.com

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Posted: 10 June 2011 03:47 PM   [ Ignore ]   [ # 2 ]
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I used EB to make IMB one time. My daughter did not like it. The taste was so weird and salty, also the texture of the icing was hard to work with.

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Posted: 10 June 2011 05:11 PM   [ Ignore ]   [ # 3 ]
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Ok, so I’ve decided to try 1/2 butter (85g) and 1/2 Oil (85g) but found that the cupcake cases are absorbing excess oil and therefore as the cool they fall away from the cupcake! Also, the cupcakes didn’t rise as much- and I have increased the baking powder to 1 tsp and kept the baking soda at 1/2.

Anyone have any expertise in subs some oil for butter? The irony is the taste and texture is GREAT! Can hardly tell there’s half the butter!! I just have to fix the appearance!

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Posted: 10 June 2011 05:18 PM   [ Ignore ]   [ # 4 ]
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One last thing… I want to try and add mashed banana to this recipe… what implications does that have on my baking powder or baking soda measurements??

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Posted: 10 June 2011 07:35 PM   [ Ignore ]   [ # 5 ]
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Check out these web site, maybe you can find some info

http://www.egglesscooking.com/2009/02/16/whacky-vegan-chocolate-cake/

Sub olive oil for butter

http://www.amazingoliveoil.com/substitute-olive-oil-for-butter.html

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Posted: 11 June 2011 03:49 AM   [ Ignore ]   [ # 6 ]
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@bean2002- thanks for the olive oil website- it has a chart that is exactly what I’m looking for! The oil I have is a canola/red palm fruit oil blend (so very low sat fat and high in antiox) but I think it’s quite heavy. It says to use it like an olive oil but I most def used too much then. I’ll test it again today and hopefully they rise a lot better!

Anne- if all else fails, I will try the refridg banana cake!

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