Erin (studiouspilgrim) wrote in vegancooking,

  • Mood:

so two questions about margarine and oat flour and some whining.

so next weekend, my friends are holding a benefit for a mututal friend who just had heart sugary and no health insurance. I agreed to make cupcakes, and of course went overboard and decided that 8 dozen cupcakes would be a good amount. As i am on spring break this week i am making them, and freezing them and defrosting and frosting them next week.
Today i was going to do the last four dozen but somehow managed to completely forget the fact that not one, but BOTH recipes need margarine, and left ALL of my margarine at my boyfriends house (two lovely and competely full tubs of Earth balance). I'll probably be able to get it from him later today, but was hoping to not make my morning a complete waste, so i was wondering if it would be okay to sub crisco for the margarine, or does that seem like it would coprimise the taste of the baked good too much (i'm making a chocolate cake and the strawberry lemonade cake from the archives). If i do this it will only be inthe strawberry cake as the chocolate cake is tooo complicated to want to compromise anything.
then my other question is, the one recipe calls for oat flour, and if i remember correctly, you can make oat flour in the food proccesor just by putting oats in an grinding them (this is what i thought anyways). has anyone done this before? should it work, and if not the recipe only calls for a 1/2 cup of oat flour (in addition to the 2 1/2 cups of regular flour) can i just sub regular flour or whole wheat flour for that half cup?
so umm help please???
  • Post a new comment


    Anonymous comments are disabled in this journal

    default userpic

    Your IP address will be recorded