what can you substitute for margarine when baking cupcakes? My son is allregic to milk and soy.?

Answer 1

Crisco and margarine are the same thing. They are both just transfat/hydrogenated oil/partially hydrogenated oil and TERRIBLE for your health (the only difference between the two is that margarine also has water, salt and flavorings). I am guessing you want a substitute for margarine because you are intelligently avoiding transfats, so ignore the Crisco. Also, anything that says "vegetable oil" is probably soy (or a mixture of soy with other oils).

COCONUT OIL is the best fat for baking. It is all natural, is solid at room temperature (like Crisco) has NO transfat, and lends a superb, light, moist texture to cupcakes, cookies, pie crust etc. It is totally clear (so it won't dye your white cake or pie crust a funky color) and has a mildly sweetish coconut flavor which blends well in sweet baked goods. It can also go to a higher temperature without burning than many other oils (such as olive oil) so it is perfect for baking. It is also relatively inexpensive (about the same price per oz. as butter).

I've used Palm Oil too, but it is dark orange in color and has a little bit of a bitter flavor... so it is not my favorite to use for sweets like cupcakes (although it is good for deep-frying things like french fries etc).

You can easily get Coconut oil at any health food store, or even in a large regular supermarket.

I also use Coconut Oil for cooking, any time I saute above the temperature where I can use olive oil... And, it makes a great makeup remover and moisturizer!

Answer 2

Try butter flavor crisco. Also there are things called "Butter Buds" for artificial butter flavor. Check the ingredients though. I just knew margerine was not a dairy product, but boy, I got surprised. My margerine has both milk and soybean oil in it.
Maybe look around for a margerine that is made with regular vegetable oil.
Or better yet look for a recipe for homemade margarine.

Answer 3

I am also allergic to milk and use Country Crock. Please read the ingredients, but I am not remembering any soy in there either. Check ingredient labels carefully. I know when I was first diagnosed, the slightest amount of anything in my food allergies and I was at the hospital, please be careful. I like applesauce as a substitute for fats in cupcakes and cookies. They are very tasty. Good luck and look in the cook book sections of your local book store. Thank goodness someone out there knows how many of us have life-threatening allergies!

Answer 4

I've seen apple butter or bananas used as a substitution.

They do make a milk free margarine too.

Answer 5

You can use shortening. Use the butter flavored crisco. Some brands of margarine do not use soybean oil, but I've only found them at the health food store.

Answer 6

you can try Fleischmenn's light soft spread in the tub (the sticks have soy)...or if you have a whole foods store near you you can look for palm shortening.....go to www.spectrumorganics.com to buy and look around

Answer 7

I would say applesauce but they may come out sort of rubbery...lessen the applesauce by a bit...you know what a bit is?????

Answer 8

Applesauce or olive oil.

Answer 9

There's no milk or soy in margarine.

Answer 10

Use butter or oil (sunflower olive etc)