cupcakes - can I use oil instead of butter?

[mousymouse]

I have a recipe that requires 200g of butter. dont have that much at home and do not want cant go shopping today.
can I use sunflower oil instead?
if yes, I guess a little less because it*s more liquid?
thanks

[cupofcoffee]

I think oil instead of butter would not taste good. Then again I'm a bit of a butter lover so it my taste ok to others?

[mousymouse]

I love butter as well, so will wait with baking for after the weekly shop.
only enough butter left for spreading on my toast...

[mountainmonkey]

I quite often use oil- it makes for softer cakes (more like american muffins). Just put a cup on your scales, zero them, and weigh out your oil.

[tb]

Butter is 20% water, so at most would be 160g. I'd try adding it bit by bit and taste too, to see if it's ok. If not, I'd chuck it and sent dp/dh out for some butter.

[BuntyPenfold]

I bake all the time with olive oil. In chocolate, blueberry, ginger , carrot and spice cake no one ever tastes it. It might be noticeable in plain cake mix I suppose.

[hillee]

I am with Bunty - you can definitely get away with it. But I would cream the butter with all the sugar first, then add the OO to get the desired consistency, then go ahead with normal cake baking.

With a carrot cake, I only ever use OO.

[blueshoes]

Yes. It will taste lighter and not as rich. I prefer butter though.

[mousymouse]

I baked them now. they are tasty but crispy on the outside. not really moist. maybe I have a crap recipe.
I used
200g flour
150g oil (recipe says 200g butter)
100g sugar
2eggs
vanilla

[blueshoes]

mousymouse, dry sounds about right. Maybe I had a crap recipe too.