Oil Vs Butter - Cupcakes Not Sticking To Cases

Baking By tujy Updated 25 Sep 2009 , 9:20pm by cakelass

tujy Posted 12 Sep 2009 , 7:05am
post #1 of 3

when i bake cupcakes - from scratch or from a mix, i find sometimes the cakes don't stick to the cases, and sometimes they do. i'm wondering if it has to do with using oil or butter in the recipe?

when i used a mix with oil - it sticks to the case
when i used a mix with butter/margarine - some cases wanted to peel off
when i used a mix from scratch that had butter and sour cream - majority peeled/ wanted to peel off.

do you think the type of fat used has anything to do with it sticking or not?

also if the cake mix says to add 1 tablespoon of butter, how much oil do i substitute for it (i want to see if switching to oil will change the flavour and/or help it stick to the case, or see if it is just that particular brand of cake mix which doesn't want to stick to the cases)

2 replies
mrs_smith Posted 12 Sep 2009 , 8:18am
post #2 of 3

Now that you say it, it always does peel back a little when I use recipes with butter.... I never normally take notice though as I always decorate them and whoever eats them never sees it. I've never tried making cup cakes with sour cream though, so I can't comment on that one. When I use oil, I use the same measurement and never had anything go wrong, in fact I substitute all the time.

cakelass Posted 25 Sep 2009 , 9:20pm
post #3 of 3

I am also sure that when you use oil that the cases do not peel. So I always try to use oil based recipes now. As for switching oil for butter I am sorry I cannot help you there.

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