{"id":16301,"date":"2013-11-11T21:16:56","date_gmt":"2013-11-12T03:16:56","guid":{"rendered":"https:\/\/www.cupcakeproject.com\/?p=16301"},"modified":"2019-09-11T10:37:15","modified_gmt":"2019-09-11T15:37:15","slug":"substitute-applesauce-for-butter","status":"publish","type":"post","link":"https:\/\/www.cupcakeproject.com\/substitute-applesauce-for-butter\/","title":{"rendered":"Using Applesauce as a Butter or Oil Substitute: Cupcake Project Substitution Lab Test 2"},"content":{"rendered":"

\"Applesauce<\/p>\n

Cupcake Project Substitution Lab<\/h2>\n

Test 2: Using Applesauce as a Butter or Oil Substitute<\/h2>\n

Introduction \/ Purpose<\/h3>\n

Many of you have asked me about using applesauce as a butter or oil substitute to cut back on fat. With holiday baking season upon us, it would be great to know if that really works. So, I decided to take it to the Cupcake Project Substitution Lab (a.k.a. my kitchen) and to run some tests. How would the substitution affect the consistency of the dessert? Is applesauce a viable alternative to butter and oil? My hypothesis was that the substitution would be successful, but the texture would be compromised and the applesauce might lend an apple taste to the desserts.<\/p>\n

Materials<\/h3>\n

For my experiments, I used organic, unsweetened applesauce. (View on Amazon) [paid link]<\/a><\/p>\n

Methods<\/h3>\n

I used two tried and true recipes, my vanilla cupcakes<\/a><\/strong> and Toll House Chocolate Chip Cookies<\/a>, and ran two tests for each recipe. In the first test, I replaced all of the fat in the recipe with applesauce. In the second test, I replaced half of the fat in the recipe with applesauce:<\/p>\n