Caster sugar v granulated sugar

jennyjelly

I have discovered by accident that in most cases it makes no difference to your baking if you substitute cheaper granulated sugar for the more expensive caster sugar given in the recipe. I also use Value or Smart Price everything else (flour, butter etc) with the exception of eggs which my ethics dictate must be free range.

Does anyone have any other ideas for cheaper alternatives?

Emmysmum_2

For those recipes where it dows make a difference, pop the sugar into a blender or food processor and whizz about for a minute. It will grind it to caster consistency. Whizz it for la couple of minutes longer, adn you get icing sugar.

I also buy free range eggs. cheapest place is Aldi. 99 p for 12.

Uniscots97

I substitute butter in muffin recipes for oil, usually olive oil as I use this anyway. The muffins always come out light and fluffy. Not a butter fan so generally don't have it in the house so its an extra expense buying it.

mrs_potato_head

unixgirluk wrote:

I substitute butter in muffin recipes for oil, usually olive oil as I use this anyway. The muffins always come out light and fluffy. Not a butter fan so generally don't have it in the house so its an extra expense buying it.

Hi

How do you substitute it? Do you weigh the oil?? I'm interested as you usually have to melt the butter first anyway, and some recipes ask for oil!

Mrs P

Uniscots97

mrs_potato_head wrote:

Hi

How do you substitute it? Do you weigh the oil?? I'm interested as you usually have to melt the butter first anyway, and some recipes ask for oil!

Mrs P

The normal recipe I use it for (muffin one as I said) calls for 60g of melted butter. I've done it both ways weighing out 60g of oil and using 60 mls of oil. Both came out nicer than it does with butter.