What butter to use for cupcakes?

[Tinks15]

What’s everyone’s favourite butter to use for cupcakes? Is Stork the best one?

Stork isn't butter

Stork isn’t butter. I use lurpak the block in silver foil version, can use rest for butter icing. Not made any for ages usually because I eat them all.

Actual butter. Unsalted.

Actual butter. Definitely not stork marg.

For cakes I actually use lurpak spreadable. Discovered by accident that it makes really really light sponge but still tastes buttery

I use Utterly Butterly. But real butter is the best. Just pricey

Stork is fine but it's not butter.
I use it for dairy free stuff.

otherwise it's Tesco's own butter.

Clover makes a really nice light sponge despite everyone on MN insisting on using butter

Unsalted butter.

You can use any margarine or a baking fat like Stork, but if it is relevant, they may not be usitable for vegetarians.

Don't use reduced fat spreads.

tbh I actually seldom use butter for cupcakes.
I use a muffin recipe and use sunflower oil instead.

No, stork is nasty🤢, use actual real butter

I think butter is better for taste and margarine is better for texture.

Butter makes cakes heavy. I use butter for toast and sandwiches but never cakes. Oil or Marge. And if its a egg free cake I use fizzy pop with no oil or marg. Works fantastic. Its really light!

Because I like salt I sometimes use half and half - unsalted and lightly salted in some baking but only when I’m confident I’ll love it regardless.
Have only ever used butter but wasn’t brought up with eg stork and other spreads so always mean to give them a go when I read threads like this about how good they can be and for some things better than butter.

Unsalted butter for most especially vanilla or mild flavours. I sometimes use stork baking for chocolate as it's harder to tell the difference.

Just don't ever use marge in buttercream!

Another vote for Clover.

Stork. #shudder

Stork is fine in cakes, it depends what sort of baking I'm doing as to whether I use stork or butter - if I'm doing a Victoria sponge, Christmas cake or a special occasion cake, I would use butter, if I'm bulk baking cupcakes for a school bake sale or a garden party then stork is absolutely fine.
My grandma always used stork (real butter was too expensive for the quantities of cakes she baked for us grandchildren!!) and her cakes were always delicious, so maybe it was the taste I was brought up with.

I use butter in everything, except for chocolate sponge cake. The texture with margarine is superior, imo, and the flavour is hidden by the cocoa.
Whatever is on offer- usually flora or Tesco own.

Another one for clover, sponge so much lighter than butter

It’s true, you do get a much lighter sponge if you don’t use all butter.

Meant to say I sometimes mix butter and olive oil/rapeseed/whatever oil I have to hand and want to use. Which is kind of like using spreadable butter, really.

Thank you, you lovely people. I want to make some cupcakes for my DD’s birthday party in a few weeks time & just want them to be nice.

You could do some practise runs (at least 4 - butter/stork/oil/butter & oil) then pick your favourite.

Although that would involve eating rather a lot of cupcakes...🤔😉

Don't like stork in cakes at all. I would use normal butter, salted or unsalted.

For the people who say they would never use Stork, why do you say this?

It's not that different to eg. "I can't believe it's not butter" and whilst I prefer things without palm oil, I can't see anything horrific on the ingredients list unless I'm missing something?

I make cupcakes with whatever I have but I agree that Stork is lighter plus you can do all in one method and use it straight from the fridge.