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    You are in: Home / Community Forums / Breads & Baking / Replacement in baking?! I.E. applesauce for butter
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    Replacement in baking?! I.E. applesauce for butter

    Fri Jan 18, 2013 2:24 pm
    Newbie "Fry Cook" Poster
    I know what replacements I can make, but I was wondering if I do replace something, will it affect the other ingredients? For example, I want to make cupcakes, and I plan to use applesauce to replace butter, but I was wondering if it would affect the eggs? And so on and so forth. Any info would be helpful! I'm wanting to start eating a lot healthier, but I'm not giving up my sweets! Just making them better for me! :}
    Fri Jan 18, 2013 3:02 pm
    Forum Host
    Applesauce is normally recommended as a replacement for oil, not for butter. You can use applesauce for up to half the oil.

    Generally you should replace solid fat with a solid fat and a liquid fat with a liquid fat. I don't know how well the applesauce would work.

    My mother routinely cut the amount of fat in a recipe in half. Very few failures. She found that most recipes had too much fat and sugar in them and would cut in half. That might be an alternative for you - simply reduce the amount.
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