Vegan margarine question for cupcake recipe

[sinkwriter]

Hi! Mods, I hope this is okay to post. I did try to look via search terms and even posted the question initially in the Official Baking Questions Thread but it looks like no one's posted there in over a year, so perhaps no one saw my question? Anyway, if I should delete this post and put it elsewhere, please let me know. (And if I missed tagged it

Comments

[oakmouse]

I use Earth Balance due to a severe dairy allergy. I can't swear the buttery spread is nonhydrogenated, but I know their shortening is nonhydrogenated.

As far as spreading goes, it softens quickly and gets spreadable in fairly short order, enough so that I only leave it out when I want it to soften for a recipe. Otherwise it gets almost to the texture of sour cream, which is too soft for my taste, and in the summer it flat out melts at room temperature.

When I use some in a cake or cupcakes, I measure out the portion I want and put it in the bowl I intend to use for the creaming step, and let it soften until it creams easily. That usually takes 10-15 minutes in my kitchen, which is generally around 60-65 degrees.

Good luck with the recipes!

[sinkwriter]

Thank you so much for the response! And I apologize for the belated reply... I just moved into a new apartment and I'm surrounded by boxes and chaos. But the kitchen and bedroom are all sorted, so I feel like one way to make the new place more homey would be to bake something yummy. And your reply is very helpful, so thank you for taking the time to help.

:)

[oakmouse]

You're very welcome! Enjoy your new apartment!

[rosefox]

Earth Balance margarine comes in tubs (the spread you found) or sticks. There are several varieties of each.

[sinkwriter]

Thank you so much for the thorough reply! So helpful. And I just moved into a new apartment, so with this information I'll be able to make the place more festive by baking something yummy.

[naanie]

the spread you found should be just what the cookbook recommends, and I wouldn't think there would be any danger in leaving it out to soften up. I found a pdf on baking with the spread. it looks like for cupcakes you don't have to change anything (they have tips for using it in cookies, pie crust, etc.) : http://earthbalancenatural.com/wp-content/uploads/2012/03/ButterySpread.pdf

also fyi, any margarine would work, hydrogenated or no, there are just potential health issues with hydrogenated oils and trans fats that the authors probably wanted to avoid.

[sinkwriter]

Thank you so much for the link! All the recipes in that cookbook sound so yummy, I'd love to try them all (eventually, LOL). I really appreciate that you took the time to comment with help. Thanks again!