Canola/vegetable oil?!
Canola/vegetable oil?
I'm making cake batter (to use at cupcakes) but I don't have vegetable oil. I've been using canola oil instead, and it's causing them to sink as they cool. Is there something else I can use, since I don't have time to go to the store?
Answers:
canola oil and vegetable oil are interchangeable, in fact u should always use canola because it has unlike vegetable oil it has no saturated fat and has poly/monounsaturated fat, which is a better kind of fat. It wasnt the oil. DId u use a boxed mix? Maybe it was old? If it was from scratch, maybe you're baking powder was old? If thatz the case, then maybe thatz why they went flat
Canola oil will not cause that to happen. It has nothing to do with the oil at all. If you are banging around in the area you or cokking or the pan is getting moved alot while baking it will cause them to fall. I've used anola oil for 20+ years without any problems baking.
When you bake it is the yeast in the flour that contorls the rise and fall.
It doesn't matter whether you use canola or vegetable oil, it would seem that if the cupcakes are sinking they don't have enough leavening. I would add some baking powder to help with the cupcake leavening as they cool. By the way I myself use olive oil and it works just the same.