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)
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.
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.