I have been asked to make some lactose free cupcakes, and as they are for a 21st they are quite high detail and therefore a little more expensive. I want to ensure that I get them right first time and haven’t used a lactose free butter substitute before. If anyone else has can you tell me;
1 Do they rise in the same way?
2 Does it make buttercream of the same consistency as standard butter for piping buttercream swirls?
3 Does anyone have a recipe if they use a special one?
many thanks :-)
Scrummy Mummy's Cakes, Almondsbury, http://www.facebook.com/scrummymummys