— Cindy Mello

So Cindy and everyone, I wanna say first of all that when you are converting a recipe from butter, dairy butter to oil, you use only three quarters of the amount. You don't use the same amount. And I'm reading between the lines, Cindy, so I'm guessing, but you can tell me if I'm wrong here, that you are looking for fat free desserts. In other words, whole food, plant-based, no oil. And then I would say what you wanna do is think about what I had said to Char about using fruit purees, vegetable purees like bananas. Uh, and I don't mean that. Well, fruit pures, if you use banana, remember that it has a strong flavor. Applesauce is the least, is the most neutral. And I happen to love prune puree in chocolate desserts. Um, so you can do that and see how it goes. But this definitely takes testing. So you wanna take a recipe that you know works or that you'd like to convert, divide it in half, maybe divide it by a quarter and start messing around. Um, if you can use some of the fruit or vegetable puree and a little bit of oil in your recipe, that will give you the best mouthfeel. These little cupcakes. Um, this is 24 cupcakes. There's four tablespoons of oil in the entire recipe.