Depends on your choice but better goes good in cakes n muffins. According to me.
I've found that both butter and oil work really well in baking. I personallt enjoy working with butter, I prefer it more in a recipe with eggs. I prefer oil in eggless recipes, works really well with yogurt and sour cream to bring out a moist crumb. But boh work great, neither are necessarily better!
Butter gives more flavour.. If you are mixing sugar and butter together for a cake you ll get a fluffy, creamy substance which as compared to oil you ll not get. So according to me butter is good for baking
Butter gives flavour ofcource..bt if u want keep baking dish in freeze..the dish will hard . So avoid use butter..add oil
Well, butter is concentrated milk fat, around 80% fat with some water. Oil on the other hand is 100% lipid, and therefore is considered a more effective fat because it coats the flour proteins better. By coating the flour better, it prevents the flour from absorbing the moisture to make gluten (which dries out the cake.) More moisture means a moister cake. However, unlike oil, butter provides a wonderful flavor that many cupcake connoisseurs prefer. It is also easy to tell the difference between a butter and oil cupcake. An oil cupcake will be slightly more domed with a shinier finish, whereas butter cupcakes aren't nearly as shiny or domed.
This is an interesting question. I would say everyone who have tried their hands on baking have their own elaborate styles..which vary from being utterly simple to categorically complex. Its the ingredients which contributes to the uniqueness of the baked dish. I personally have tried a lot of baking which gave me the secret to a moist, tender cake...which is oil..(olive oil). Its healthy and you can fold almost every ingredient with it..It has a beautiful blending quality unlike butter. I do agree that a few baking dishes would have butter as a main ingredient but as far as blending, folding and binding is concerned I would go for oil and not butter.
Here is something i learnt while browsing for recipes and baking. I found this one on gayathriscookspot. When u place butter in fridge it becomes hard but when it is outside it is soft. Its the same with butter based cakes too. If u refrigerate tgem it becomes hard but soft in room temperature. When you want a cake to go with fresh cream butter will not be a good option because it has to stay in the fridge. So its better to go for oil based cakes which works best for fresh cream cakes with fruits or black forest.
Baking recipes mostly require unsalted butter because it does not contribute additional salt to it you may use organic butter. If you use a cake brownie butter is a better option as it helps to rise the batter, but for dense fudge type brownies oil should be consumed. Butter gives a significant flavor with other ingredients like caramel gives a great flavor but oil for its health benefits ,it's the better option. Butter contains bad cholesterol and a factor of getting heart diseases. Olive oil acts as a butter substitute in baking otherwise olive oil can very well used in cooking as well as baking.Olive oil has been used to reduce heart disease. Using olive oil adds a incredible depth of flavor.Olive oil also works best in muffins And in bread loaves it gives it a rich moistness which enhances it's flavor.
Infact cakes can be baked with both oil or butter aroma is different.i feel both butter and oil has its own good and bad qualities.without getting confused use what the receipe needs.to get the qualities of a tasty cake
I think you should go with the recipes. If butter is mentioned in the recipe, it would be the best for that.
Oil coats the protein very well and gives you a very moist feel to the cake. However, oil doesn't function like butter in cakes because it doesn't get "whipped" with air trapped in for the rising. But with oil cake will risr pretty good. Butter also coats the flour, but not quite as fully, especially not in the creaming method. If you use the method where you beat the butter into the flour and sugar, etc, and then add eggs and liquid, you will get a better coating and a nicer crumb, a more moist feeling. However, you will not have as big of a rise. This is because the fat is being punctured by the sugar (which is why you have to cream for at LEAST 5 minutes) to expand those holes later, giving you rise. However, this method leaves you with a denser feeling... and can feel tough if you overmix the flour in at the end.
I have tried replacing butter with (odourless) olive oil and found it equally delicious.