2

I made some chocolate cupcakes and for some reason totally forgot to add the butter. The mixture was like muffin batter so I didn't twig until they'd cooked and looked smaller then usual and more glossy on top.

On tasting them they were a little bitter, probably due to the amount of cocoa powder and more dense than usual but definitely not horrible, in fact quite nice.

Have I invented something or is this just something that I've actually made? I thought you had to have oil of some sort in cakes to make it stay together?

  • 2
    Curious what the method used for the cake was. When was the butter supposed to go in and was it supposed to be melted? – Catija Dec 15 '16 at 17:58
  • 1
    Just think how much better they would have been if you remembered the butter. – Rob Dec 15 '16 at 18:32
  • 1
    tried with butter second time and LOVELY! They were mary berry's chocolate cupcakes – Banon Dec 19 '16 at 16:57
3

Butter (and basically any saturated fat) is added to cake recipes mostly as a way of adding texture to the final product. By adding the fat product to the recipe, you make the cupcakes light and fluffy. If you leave the butter out, it will affect the taste slightly and will cause the cupcake to stay smaller and more dense, as you noted, but it will still be perfectly edible and probably quite tasty.

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service, privacy policy and cookie policy

Not the answer you're looking for? Browse other questions tagged or ask your own question.