I now always substitute milk for water in recipes. But have noticed that most of you substitute butter for oil. When substituting butter for oil, how much butter do you use? Also, is it ok to melt the butter....or does it have to be softened, not liquid.
I do believe that you can use *either
* softened butter *or
* melted butter in place of oil in a recipe. I just made peanut butter cupcakes last night and used butter instead of oil. Since the butter was not softened (and I did not want to wait for it to soften) I melted it in the microwave. HOWEVER
, you have to be careful when adding melted butter
. I add it at the end, after the other ingredients have been blended. Otherwise, if you add it with your cold (or even room temperature) ingredients you very well may end up with bits of butter in the batter.
...And I use an equal amount of butter in place of oil.