What is the best fat to use for light and fluffy cupcakes for lactose intolerant person?

[ElsaShmelsa]

I am making some cupcakes for my DBro's wedding but his wife-to-be is lactose intolerant.

I need to make 100 but will only need to do one batch of the cakes without the lactose.

But I'm not sure which spread to use. She has said that block 'Stork' is OK as she's used that for biscuits, but I'm not sure how good that is for light fluffy cakes. I usually use 'Stork' margarine for my cakes but it has buttermilk in it.

I've also heard that Vitalite is a good alternative.

Anyone any ideas?

[ElsaShmelsa]

Also, I will need to know which spread to use for the buttercream... Forgot about that.

[JustWantToBeDorisAgain]

I use pure sunflower spread for both. ( I flavour both with vanilla essence as the butteryness is a little lost other wise.)

[NorwaySpruce]

I use oil, either light olive oil, or vegetable oil.

Nigella's oil cake recipe makes the best cupcakes I've ever eaten.

I have used Pure spread for buttercream, but it's a bit 'meh'. I prefer fondant.

[ElsaShmelsa]

Thanks both!

Norway, I'm not a fan of buttercream or fondant to be honest - but the happy couple have decided on buttercream rose swirls with fondant gerberas so unfortunately I need to do it... I'm definitely going to give that Nigella recipe a go. Is it a light and fluffy one or is it a texture like Madeira that can be cut/covered nicely - I'm thinking for future birthday cakes... Which oil have you found tastes the best or gives the best result?

I am going to give it a go this weekend for some cupcakes and see what happens...

[NorwaySpruce]

It's actually a chocolate cake recipe, but very easy to mess around with.

I use a light olive oil normally.

The texture is like a curiously fluffy Madeira cake. It isn't crumbly, as a Victoria sponge might be.

I've used it for cup cakes, iced cakes, slab cake type things that I cut into cubes, and it holds up very well.