can i make cupcakes with olive oil instead of vegetable oil??

Question

i dont have any vegetable oil and want to make cupcakes -- can i do it??

Answer 1

Yes you can, but they will be oily.

you can use applesauce, instead of any oil whatsoever, and they come out moist and soft, and you can't taste the applesauce at all. It's amazing.

Answer 2

There are many cakes made using olive oil instead of butter or low quality vegetable oils and if the right product is used the result could be excellent! The problem is which olive oil?

When we talk about olive oil, infact, we should consider that there are hundreds of different types with different flavors and intensities.

We should learn to choose the right olive oil like we choose the right wine! Why are we so confused to order a bottle of wine during a dinner at the restaurant and we don't worry about the kind of olive oil we'll use for our salad or steak ?

Your cake will rise very well if you use the right ingredients, you mix them in the right way and if the cooking temperature and the time are correct.

In order to avoid a rancid and oxidated result it's very important to cook with a lower temperature for a longer time.

If you use a good extra virgin olive oil your cake will be healthier, lighter and you won't have any problem to digest it!!

Answer 3

Yes you can use olive oil to make cupcakes instead of using vegetable oil! But it is a really really BAD idea! It taste horrible with olive oil. Seriously you can try them with olive oil, but get a trash bag and barf bag ready!

Answer 4

PLEASE don't use OLIVE OIL for baking sweet things like cakes or cookies! Someone already suggested the BEST substitution... APPLE SAUCE!! If desperate, you can always melt butter or margarine.



(See link below for a TON of HEALTHY substitutions!)



Oil.... Applesauce (for baking purposes)

Oil.... Applesauce plus Skim Milk (if oil is only liquid)

Oil.... Butter Buds (mixed to form a liquid)

Oil.... Corn Syrup



OR



Homemade cakes and coffee cakes----1/4 to 1/3 cup fat ingredient per cake Liqueur for some cakes, light sour cream for chocolate ones; Fruit purees and juices work well with carrot, apple, and spice cakes.



The next time you're missing an ingredient for a recipe, here's a final tip on how to: S-U-B-S-T-I-T-U-T-E:

S eek out this article

U se a similar ingredient

B e experimental

S earch the Internet

T ry another recipe

I nvestigate your cookbooks

T ry calling your neighbor

U se this as a learning experience

T ake time to go to the store

E at out!



Happy eating!

Answer 5

Olive oil is heavier than vegetable oil, they won't rise as much

Answer 6

I have had cupcakes made with applesauce instead of oil and I can testify that they are absolutely delicious. I have never had a more moist, and tasteful cupcake. Give it try.

Answer 7

Olive oil is vegetable oil,it's OK to use just use the lite or x-lite virgin will flavor what you are baking

Answer 8

Use olive oil because it is better for you

Answer 9

dont do it, they'll taste funny. Go to the store and get the regular. Also if for dietary reason, use half the oil and add apple sauce for for moisture

Answer 10

Yes and a Italians use olive oil for EVERYTHING...it actually makes it more moist!!

Answer 11

It will make olive flavoured cupcakes

Answer 12

YES!! Plus it is a much healthier oil than veggie oil!!

Answer 13

A veg is a plant or part of a flower used as food

Answer 14

Both are good for you, each fruit/vegetable has different vitamins. Thus as more variety, as better. Vegetables have generally less sugar than fruits.

Answer 15

Use the lightest olive oil possible, not extra virgin. I might use half olive and half canola....it might be too much.

Answer 16

Olive oil just won't taste right. , unless your planning on sauteing them.

Answer 17

uhh yeah dude its basically the same thing

Answer 18

Don't do it---they will taste like crap!

Answer 19

heres something u can make without oil.



Chantal's New York Cheesecake

INGREDIENTS:

15 graham crackers, crushed

2 tablespoons butter, melted



4 (8 ounce) packages cream cheese

1 1/2 cups white sugar

3/4 cup milk

4 eggs

1 cup sour cream

1 tablespoon vanilla extract

1/4 cup all-purpose flour

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.

In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.

In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.

Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving



Heavenly Chipped Chocolate and Hazelnut Cheesecake

"A chocoholic's dream. Something for a very special occasion."

INGREDIENTS:

1/3 cup semisweet chocolate chips

1 1/2 cups vanilla wafer crumbs

3/4 cup hazelnuts - toasted, skinned and coarsely chopped

2 tablespoons white sugar

3 tablespoons butter, melted



3 (8 ounce) packages cream cheese, softened

1 cup white sugar

3 eggs, lightly beaten

3 tablespoons hazelnut liqueur

1 cup semisweet chocolate chips



2/3 cup semisweet chocolate chips

13 skinned, toasted hazelnuts

4 tablespoons sour cream

1 tablespoon hazelnut liqueur



DIRECTIONS:

Using a blender or a food processor, finely chop 1/3 cup semisweet chocolate chips. Place in a small mixing bowl. Add vanilla wafer crumbs, ground hazelnuts, 2 tablespoons white sugar, and melted butter or margarine. Mix until well combined. Press onto the bottom and up the sides of a 9 inch springform pan. Bake in a preheated 300 degrees F (150 degrees C) oven for 15 minutes. Cool.

In a large bowl, beat the cream cheese until fluffy. Gradually add 1 cup white sugar; mix well. Add the eggs and 3 tablespoons liqueur. Mix until well blended. Coarsely chop 1 cup of the semisweet chocolate chips, and add to the cream cheese mixture. Stir. Pour batter into the cooled crust.

Bake at in a preheated 350 degrees F (175 degrees C) oven for 1 hour. Let cake cool for 1 hour. Remove outer ring from pan. Then let cool completely.

Melt 2/3 cup semisweet chocolate chips over hot (not boiling) water. Stir until smooth. Dip 13 hazelnuts into the chocolate, covering one-half of each nut. Shake off the excess chocolate. Place on a waxed-paper lined plate. Chill until set.

To the remaining melted chocolate, add sour cream. Mix well. Stir in 1 tablespoon liqueur. Spread glaze on top of the cooled cheesecake. Garnish with chocolate dipped hazelnuts.



Chocolate Turtle Cheesecake I



"A cheesecake reminiscent of those turtle shaped chocolate and caramel nut bars. Garnish with whipped cream, chopped nuts, and maraschino cherries if desired."



INGREDIENTS:

2 cups vanilla wafer crumbs

2 tablespoons unsalted butter, melted

1 (14 ounce) package individually wrapped caramels

1 (5 ounce) can evaporated milk

1 cup chopped pecans

2 (8 ounce) packages cream cheese, softened

1/2 cup white sugar

1 teaspoon vanilla extract

2 eggs

1/2 cup semisweet chocolate chips



DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix together the cookie crumbs and melted butter. Press into the bottom of a 9 inch springform pan.

In a heavy saucepan over low heat, melt the caramels with the evaporated milk. Heat and stir frequently until smooth. Pour caramel sauce into crust, and top with pecans.

In a large bowl, combine cream cheese, sugar and vanilla; beat well until smooth. Add eggs one at a time, mixing well after each addition. Melt the chocolate, and blend into cream cheese mixture. Pour chocolate batter over pecans.

Bake in preheated oven for 40 to 50 minutes, or until filling is set. Loosen cake from the edges of pan, but do not remove rim until cooled to prevent the top from cracking. Chill in refrigerator for 4 hours, or overnight.



Brownie Caramel Cheesecake

"This is a great recipe that gets compliments when ever I make it. It is very rich, and worth the time and calories."

INGREDIENTS:

1 (9 ounce) package brownie mix

1 egg

1 tablespoon cold water

1 (14 ounce) package individually wrapped caramels, unwrapped

1 (5 ounce) can evaporated milk

2 (8 ounce) packages cream cheese, softened

1/2 cup white sugar

1 teaspoon vanilla extract

2 eggs

1 cup chocolate fudge topping



DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of a 9 inch springform pan.

In a small bowl, mix together brownie mix, 1 egg and water. Spread into the greased pan. Bake for 25 minutes.

Melt the caramels with the evaporated milk over low heat in a heavy saucepan. Stir often, and heat until mixture has a smooth consistency. Reserve 1/3 cup of this caramel mixture, and pour the remainder over the warm, baked brownie crust.

In a large bowl, beat the cream cheese, sugar and vanilla with an electric mixer until smooth. Add eggs one at a time, beating well after each addition. Pour cream cheese mixture over caramel mixture.

Bake cheesecake for 40 minutes. Chill in pan. When cake is thoroughly chilled, loosen by running a knife around the edge, and then remove the rim of the pan. Heat reserved caramel mixture, and spoon over cheesecake. Drizzle with the chocolate topping.



Autumn Cheesecake



"This is a delicious Apple Cheesecake that I usually make in the fall."



INGREDIENTS:

1 cup graham cracker crumbs

1/2 cup finely chopped pecans

3 tablespoons white sugar

1/2 teaspoon ground cinnamon

1/4 cup unsalted butter, melted



2 (8 ounce) packages cream cheese, softened

1/2 cup white sugar

2 eggs

1/2 teaspoon vanilla extract

4 cups apples - peeled, cored and thinly sliced

1/3 cup white sugar

1/2 teaspoon ground cinnamon

1/4 cup chopped pecans



DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C). In a large bowl, stir together the graham cracker crumbs, 1/2 cup finely chopped pecans, 3 tablespoons sugar, 1/2 teaspoon cinnamon and melted butter; press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes.

In a large bowl, combine cream cheese and 1/2 cup sugar. Mix at medium speed until smooth. Beat in eggs one at a time, mixing well after each addition. Blend in vanilla; pour filling into the baked crust.

In a small bowl, stir together 1/3 cup sugar and 1/2 teaspoon cinnamon. Toss the cinnamon-sugar with the apples to coat. Spoon apple mixture over cream cheese layer and sprinkle with 1/4 cup chopped pecans.

Bake in preheated oven for 60 to 70 minutes. With a knife, loosen cake from rim of pan. Let cool, then remove the rim of pan. Chill cake before serving