LOLA's Forever E-Book

Lola's Bakery

• Herausgeber: Ryland Peters & Small
• Kategorie: Lebensstil
• Sprache: Englisch
• Veröffentlichungsjahr: 2014

Seitenzahl: 204

Beschreibung

LOLA's is a unique bakery dedicated to achieving one simple goal. Every day, they handcraft the most delicious cupcakes, slices and celebration cakes you have ever tasted. Using only the finest ingredients, LOLA's bakers mix, bake and decorate every single cake by hand, giving their customers a fresh, fun, delicious and truly wholesome experience. And now you can try their wonderful handcrafted bakes at home. There are more than 70 mouth-watering recipes for everything from the LOLA classic flavours to deliciously original ideas like Cosmopolitan, Chocolate Chilli, Maple Syrup and Rose Pistachio. Also included are recipes for scrumptious bars and slices – try a Salted Caramel Brownie or an Apricot and Pistachio Flapjack – or delicious larger bakes, such as the sophisticated Chocolate and Mandarin Cake, Earl Grey Tea Fruit Loaf and Chocolate Fudge Cake.

Leseprobe

RECIPES FOR CUPCAKES, CAKES AND BARSWITH LOVE FROM THE LOLA’S BAKERS

photography by

PETER CASSIDY

Senior Designer Sonya Nathoo

Editor Kate Eddison

Head of Production Patricia Harrington

Art Director Leslie Harrington

Editorial Director Julia Charles

Publisher Cindy Richards

Food Stylist Bridget Sargeson

Prop Stylist Jenny Iggleden

Indexer William Jack

Illustrations Tracy Davy

US recipe testing and conversions Cathy Seward

Recipes in this book have been developed by the Lola’s Team of Bakers, headed by Julia Head for the cupcakes and Robert Budwig for the cakes, who have been instrumental in developing these Lola’s recipes and making them suitable for home baking. All baking tips and hints have been carefully tested and selected for this book by Julia Head.

First published in the United Kingdom in 2014 by Ryland Peters & Small

20–21 Jockey’s Fields

London WC1R 4BW

and

341 E 116th St

New York, NY 10029

www.rylandpeters.com

Text © Lola’s Kitchen Ltd.

Design and photographs

© Ryland Peters & Small 2014

Illustrations © Lola’s Kitchen Ltd.

eISBN: 978-1-84975-902-1

ISBN: 978-1-84975-565-8

10 9 8 7 6 5 4

The authors’ moral rights have been asserted. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying or otherwise, without the prior permission of the publisher.

CIP data from the Library of Congress has been applied for.

A CIP record for this book is available from the British Library.

Peter Cassidy is one of Europe’s most talented photographers. He specializes in food and travel, and his work often appears in magazines. For Ryland Peters & Small, he has photographed many books including Real Mexican Food.

NOTES

• Both British (Metric) and American (Imperial plus US cups) are included in these recipes for your convenience, however it is important to work with one set of measurements and not alternate between the two within a recipe.

• All ingredients should be at room temperature. Remove butter and eggs from the refrigerator at least 30 minutes before baking.

• All spoon measurements are level, unless otherwise specified.

• Ovens should be preheated to the specified temperature. Recipes were tested using a fan oven.

• All butter is unsalted, unless otherwise specified.

• All eggs are free-range and large (UK) or extra large (US), unless otherwise specified. Recipes containing raw or partially cooked egg should not be served to the very young, very old, anyone with a compromised immune system or pregnant women.

• When using the zest of citrus fruit, try to find organic or unwaxed fruits and wash well before using.

• The cases used in the book are large. Muffin cases are recommended.

CONTENTS

LOLA’S CUPCAKES

CLASSIC COLLECTION

FRUITS AND FLOWERS

SUGAR AND SPICE

COOKIES AND CANDIES

DIVINE DESSERTS

COCKTAIL HOUR

AFTER DARK

…AND NOW FOR SOMETHING COMPLETELY DIFFERENT

LOLA’S TIPS FOR SUCCESSFUL BAKING

INDEX

ACKNOWLEDGEMENTS

LOLA’S CUPCAKES

LOLA’s is a business with a simple aim: to handcraft the most delicious cupcakes you have ever tasted, using only the finest fresh ingredients. LOLA’s is run with passion and creativity by Asher Budwig, a fourth-generation baker who grew up watching his father Mario establish and run the enormously successful chain Millie’s Cookies, which grew to over 100 stores in the UK. Asher’s grandmother and great grandmother had also run a patisserie and café since the 1940s in Colombia, so with such a talented family of bakers, it was almost inevitable that he would bring success to LOLA’s.

LOLA’s is rapidly expanding, and Asher’s passion for high standards and quality ingredients is reflected in the latest developments. In every new branch of LOLA’s, quality remains key. The specialist bakers are highly trained and passionate about all things LOLA. Each individual cupcake is created with love and skill, so that every cupcake is sure to impress.

In this book, we want to let you in on some of our secrets, and share our favourite recipes that have made LOLA’s so successful. All the best-loved cupcakes from LOLA’s Classic Collection are included here, so you can create our famous Chocolate, Vanilla and Red Velvet cupcakes at home. With advice on achieving cake perfection and a guide to piping our signature swirl of frosting, you will be creating professional-looking morsels in no time.

Once you’ve mastered our Classic Collection, you will be ready to try your hand at some of our more unusual cupcakes. These include some of our unique LOLA’s specialities – Maple Syrup, Peanut Butter, Banoffee, Raspberry Pavlova and Apple Crumble never fail to please. For grown-up palates, there is an array of cocktail-inspired delights, such as Cosmopolitan, Mojito and Pina Colada, as well as a luxurious selection of decadently rich chocolate bakes, such as Chocolate Chilli, Dark Chocolate Truffle and Chocolate Mint.

Although cupcakes are our first and foremost passion at LOLA’s, we also love to experiment with other cakes and bakes. We’re baking fanatics and we are always trying out new ideas, so for this book we decided to give you some of our favourite large cake recipes, as well as our much-loved traybakes and bars. We just had to include Chocolate Fudge Cake, Summer Victoria Sponge and a Chocolate Traybake, among others. They are too irresistible not to share with you all!

If you are after something completely different, you’ll love our final chapter with its unique savoury selection. Cheese and herbs work perfectly in muffin-style recipes, and our creative cooks have developed some unusual combinations using pesto, cream cheese, sun-dried tomatoes and other ingredients that will really leave your tastebuds tingling.

The enduring popularity of the cupcake knows no bounds, and they remain the most stylish of bakery treats. Their versatility is what makes them so successful, from simple classics that are perfect with afternoon tea or mid-morning coffee to extravagantly decorated creations that make delightful gifts at any time of year. With something at LOLA’s for every occasion, what are you waiting for? Get your apron on and get baking!

CLASSICCOLLECTION

CHOCOLATE CUPCAKE

ROCKY ROAD CUPCAKE

RED VELVET CUPCAKE

GLUTEN-FREE RED VELVET CUPCAKE

CARROT CUPCAKE

SALTED TOFFEE POPCORN CUPCAKE

EGG-FREE VANILLA CUPCAKE

BANANA CUPCAKE

COFFEE AND WALNUT CUPCAKE

WHITE CHOCOLATE CUPCAKE

VANILLA CUPCAKE

chocolate cupcake

A LIGHT AND FLUFFY, MOIST CHOCOLATE CAKE TOPPED WITH OUR DELICIOUS CHOCOLATE BUTTERCREAM AND DECORATED IN A FUN STYLE. A GREAT BASIC RECIPE WITH WHICH YOU CAN EXPERIMENT.

3 eggs

220 g/1 cup caster/granulated sugar

150 ml/⅔ cup sunflower oil

80 ml/⅓ cup full-fat/whole milk

150g self-raising flour/1 cup cake flour mixed with 2 teaspoons baking powder, sifted

45 g/generous ⅓ cup unsweetened cocoa powder

BUTTERCREAM

150 g/1¼ sticks butter

40 g/⅓ cup unsweetened cocoa powder

300 g/2½ cups icing/confectioners’ sugar

60–75 ml/4–5 tablespoons full-fat/whole milk

TO DECORATE

chocolate stars and sprinkles of your choice

muffin pan lined with 12 muffin cases

piping/pastry bag fitted with a large star nozzle/tip

MAKES 12

Preheat the oven to 180°C (350°F) Gas 4.

Place the eggs and sugar into the bowl of a stand mixer fitted with a whisk attachment (or use an electric whisk and large mixing bowl), and beat the mixture at medium to high speed for 1–2 minutes, until light and fluffy.

If using a stand mixer, switch to the paddle attachment. Combine the oil and milk, then slowly add to the egg mixture, and mix until just combined. Sift the flour and cocoa powder together into a separate bowl, and add to the batter, a little at a time, beating until incorporated. Scrape down the side of the bowl with a rubber spatula, and briefly beat at high speed until the mixture is smooth. Do not over-mix.

Using an ice cream scoop, divide the mixture between the muffin cases, filling to almost two-thirds full. Bake in the preheated oven for 20–25 minutes, until well risen and a skewer inserted into the cakes comes out clean. Transfer to a wire rack to cool completely.

For the buttercream, place the butter into the bowl of a stand mixer fitted with a paddle attachment (or use an electric whisk and large mixing bowl), and beat the mixture at medium to high speed, until smooth and soft. In another bowl, sift the cocoa powder and icing/confectioners’ sugar together. Turn the mixer to low speed and add the sifted cocoa powder and sugar, a little at a time, to the butter. When it is incorporated, turn the mixer to medium speed and add the milk, a tablespoonful at a time, until the buttercream is smooth. Beat on high speed, until light and fluffy. If the buttercream is too stiff, add a little more milk to soften.

To decorate, spoon the buttercream into the piping/pastry bag, and pipe a swirl onto the tops of the cupcakes. Alternatively, spread the buttercream onto each cake using a palette knife or metal spatula. Decorate each cupcake with a chocolate star and some sprinkles.

rocky road cupcake

THE ROCKY ROAD CUPCAKE HAS IT ALL! SQUIDGY MARSHMALLOWS, SOUR CHERRIES, CRUNCHY BISCUIT PIECES, TOASTED ALMONDS AND SILKY BUTTERCREAM.

ROCKY ROAD

50 g/3½ tablespoons butter

125 g/¾ cup chopped dark/bittersweet chocolate

1 tablespoon golden/light corn syrup

75 g/¾ cup crumbled digestive biscuits/graham crackers

40 g/¾ cup mini marshmallows

40 g/¼ cup dried sour cherries, chopped

40 g/⅓ cup toasted flaked/sliced almonds

18-cm/7-in square cake pan, greased and lined with baking parchment

CHOCOLATE CAKE

1 egg

75 g/6 tablespoons caster/granulated sugar

50 ml/¼ cup sunflower oil

2 tablespoons full-fat/whole milk

1 tablespoon unsweetened cocoa powder

50 g self-raising flour/⅓ cup cake flour mixed with ½ teaspoon baking powder

30 g/½ cup chopped marshmallows

40 g/⅓ cup dried sour cherries

VANILLA CAKE

90 g/¾ stick butter

125 g/⅔ cup caster/granulated sugar

2 eggs

½ teaspoon vanilla bean paste

100 g self-raising flour/¾ cup cake flour mixed with 2 teaspoons baking powder

½ teaspoon baking powder

85 ml/⅓ cup sour/soured cream

BUTTERCREAM

200 g/2 sticks minus 2 tablespoons butter

400 g/3½ cups icing/confectioners’ sugar

½ teaspoon vanilla bean paste

6–10 teaspoons full-fat/whole milk

2 tablespoons unsweetened cocoa powder

muffin pan lined with 12 muffin cases

piping/pastry bag fitted with a large star nozzle/tip

MAKES 12

Preheat the oven to 180°C (350°F) Gas 4.

To make the rocky road, place the butter, chocolate and syrup in a saucepan. Heat gently until melted. Set aside to cool slightly. Place the biscuit/cracker crumbs, marshmallows, cherries and almonds in a large bowl, and pour over the chocolate mixture. Mix with a wooden spoon, then pour into the prepared pan. Chill in the refrigerator for at least an hour, until set.

To make the chocolate cake mixture, place the egg and sugar into the bowl of a stand mixer fitted with a whisk attachment (or use an electric whisk and large mixing bowl), and beat the mixture at medium to high speed for 1–2 minutes, until light and fluffy.

If using a stand mixer, switch to the paddle attachment. Combine the oil and milk, then slowly add to the egg mixture, and mix just until combined. Sift the cocoa powder and flour into a separate bowl, and add to the batter, a little at a time, beating until incorporated. Scrape down the side of the bowl with a rubber spatula, and briefly beat at high speed until the mixture is smooth. Do not over-mix. Add the marshmallows and cherries, and fold in, using the rubber spatula.

For the vanilla cake, place the butter and sugar into the bowl of a stand mixer fitted with a paddle attachment (or use an electric whisk and large mixing bowl), and beat for 30 seconds, until light and fluffy. Add the eggs and vanilla bean paste, and mix at low speed until combined. Sift the flour and baking powder into a separate bowl, and add to the batter, a little at a time, beating at low speed until incorporated. Add the sour/soured cream and mix until smooth. Do not over-mix.

Divide the vanilla batter evenly between the muffin cases. Do the same with the chocolate batter, placing it on top of the vanilla mixture already in the cases. Using the tip of a knife, swirl the two batters together to blend them slightly. Bake in the preheated oven for 20–23 minutes, until well risen and a skewer inserted into the cakes comes out clean. Transfer to a wire rack to cool completely.

For the buttercream, place the butter into the bowl of a stand mixer fitted with a paddle attachment (or use an electric whisk and large mixing bowl), and beat until soft and fluffy. Divide the butter evenly between two bowls. Sift half the icing/confectioners’ sugar into one bowl, and slowly mix until combined. Add the vanilla bean paste and enough of the milk to achieve a consistency suitable for piping. Sift the rest of the icing/confectioners’ sugar into the other bowl along with the cocoa powder, and slowly mix until combined. Add enough of the milk to achieve a consistency suitable for piping.

Spoon the vanilla buttercream down one side of the piping/pastry bag and spoon the chocolate buttercream down the other side. This will create a marbled effect when piped.

Turn the rocky road out onto a chopping board. Using a sharp knife, slice it into at least 24 small pieces.

Pipe the buttercream onto each cake in a swirl. Some cakes will have more chocolate buttercream and others will have more vanilla, which makes each cupcake individual. Top each cupcake with a couple of pieces of rocky road.

red velvet cupcake

WE ADD MELTED CHOCOLATE AND GROUND ALMONDS TO OUR RED VELVET CUPCAKE TO KEEP IT MOIST AND MOREISH, AND TOP IT OFF WITH A COOL CREAM CHEESE ICING.

110 g/1 stick butter

160 g/¾ cup caster/granulated sugar

1 teaspoon vanilla bean paste

½ teaspoon red food colouring paste

1 egg

3 tablespoons sunflower oil

¾ tablespoon white wine vinegar or freshly squeezed lemon juice

35 g/1¼ oz. dark/bittersweet chocolate, melted

190 g/1⅓ cups plain/all-purpose flour

½ teaspoon baking powder

½ teaspoon bicarbonate of soda/baking soda

¾ tablespoon unsweetened cocoa powder

70 ml/scant ⅓ cup single/light cream

70 ml/scant ⅓ cup full-fat/whole milk

35 g/¼ cup ground almonds

CREAM CHEESE ICING

60 g/½ stick butter

1 teaspoon vanilla bean paste

200 g/1¾ cups icing/confectioners’ sugar

400 g/14 oz. full-fat cream cheese

TO DECORATE

red velvet cake crumbs (blitz an un-iced cupcake in a food processor and allow to dry out before storing in an airtight container)

muffin pan lined with 12 muffin cases

piping/pastry bag fitted with a large star nozzle/tip

MAKES 12

Preheat the oven to 180°C (350°F) Gas 4.

Place the butter, sugar and vanilla bean paste into the bowl of a stand mixer fitted with a paddle attachment (or use an electric whisk and large mixing bowl), and beat the mixture at medium to high speed for 1–2 minutes, until light and fluffy. Occasionally stop to scrape down the sides of the bowl with a rubber spatula to make sure that all the butter and sugar is incorporated.

Add the food colouring paste and the egg, and beat slowly until combined. Beat in the oil and vinegar or lemon juice, followed by the melted chocolate.

Sift the flour, baking powder, bicarbonate of soda/baking soda and unsweetened cocoa powder together into a separate bowl. Add the dry ingredients to the batter, a little at a time, alternating with the cream and milk until you have a soft batter and all the dry ingredients have been incorporated. Finally add the ground almonds and mix until smooth and a uniform colour. Scrape down the side of the bowl with a rubber spatula, and briefly beat at high speed until the mixture is smooth. Do not over-mix.

Using an ice cream scoop, divide the mixture between the muffin cases, filling to almost two-thirds full. Bake in the preheated oven for 18–22 minutes, or until risen and a skewer inserted into the cakes comes out clean. Transfer to a wire rack to cool completely.

To make the cream cheese icing, place the butter into the bowl of a stand mixer fitted with a paddle attachment (or use an electric whisk and large mixing bowl), and beat until smooth and soft. Add the vanilla bean paste and sift in the icing/confectioners’ sugar. Add the cream cheese and beat at medium to high speed for about 30 seconds, until smooth and glossy. Do not over-mix.

Spoon the icing into the piping/pastry bag, and pipe a swirl onto each cake. Alternatively, spread the cream cheese icing onto each cupcake using a palette knife or metal spatula. Sprinkle some red velvet cake crumbs onto each cupcake to decorate.

gluten-freered velvet cupcake

WITH ALL THE FLAVOUR AND COLOUR OF OUR REGULAR RED VELVET CUPCAKE THIS GLUTEN-FREE VERSION ALLOWS COELIACS/CELIACS TO ENJOY THIS FAMILY FAVOURITE.

110 g/1 stick butter

160 g/¾ cup caster/granulated sugar

1 teaspoon vanilla bean paste

¾ teaspoon red food colouring paste

1 egg

3 tablespoons sunflower oil

¾ tablespoon white wine vinegar or freshly squeezed lemon juice

35 g/1¼ oz. dark/bittersweet chocolate, melted

190 g/1⅓ cups gluten-free plain/all-purpose flour

½ teaspoon gluten-free baking powder

½ teaspoon bicarbonate of soda/baking soda

¾ tablespoon unsweetened cocoa powder

70 ml/scant ⅓ cup single/light cream

70 ml/scant ⅓ cup full-fat/whole milk

35 g/¼ cup ground almonds

CREAM CHEESE ICING

60 g/½ stick butter

1 teaspoon vanilla bean paste

200 g/1¾ cups icing/confectioners’ sugar

400 g/14 oz. full-fat cream cheese

TO DECORATE

red velvet cake crumbs (see page 14)

muffin pan lined with 12 muffin cases

piping/pastry bag fitted with a large star nozzle/tip

MAKES 12

Preheat the oven to 180°C (350°F) Gas 4.

Place the butter, sugar and vanilla bean paste into the bowl of a stand mixer fitted with a paddle attachment (or use an electric whisk and large mixing bowl), and beat the mixture at medium to high speed for 1–2 minutes, until light and fluffy. Occasionally stop to scrape down the sides of the bowl with a rubber spatula to make sure that all the butter and sugar is incorporated.

Add the food colouring paste and the egg, and beat slowly until combined. Beat in the oil and vinegar or lemon juice, followed by the melted chocolate.

Sift the gluten-free flour, baking powder, bicarbonate of soda/baking soda and unsweetened cocoa powder together into a separate bowl. Add the dry ingredients to the batter, a little at a time, alternating with the cream and milk until you have a soft batter and all the dry ingredients have been incorporated. Finally add the ground almonds and mix until smooth and a uniform colour. Scrape down the side of the bowl with a rubber spatula, and briefly beat at high speed until the mixture is smooth. Do not over-mix.

Using an ice cream scoop, divide the mixture between the muffin cases, filling to almost two-thirds full. Bake in the preheated oven for 18–22 minutes, or until risen and a skewer inserted into the cakes comes out clean. Transfer to a wire rack to cool completely.

To make the cream cheese icing, place the butter into the bowl of a stand mixer fitted with a paddle attachment (or use an electric whisk and large mixing bowl), and beat until smooth and soft. Add the vanilla bean paste and sift in the icing/confectioners’ sugar. Add the cream cheese and beat at medium to high speed for about 30 seconds, until smooth and glossy. Do not over-mix.

Spoon the icing into the piping/pastry bag, and pipe a swirl onto each cake. Alternatively, spread the cream cheese icing onto each cupcake using a palette knife or metal spatula. Sprinkle some red velvet cake crumbs onto each cupcake to decorate.

carrot cupcake

LOLA’S DELECTABLE CARROT CUPCAKE HAS A SECRET INGREDIENT – CRUSHED PINEAPPLE, WHICH HELPS KEEP IT MOIST AND FRUITY. FINISHED WITH OUR DELICIOUS CREAM CHEESE ICING IT IS NOT TOO SWEET AND THEREFORE PERFECT WITH A MID-MORNING CUP OF TEA.

200 g/1¼ cups caster/granulated sugar

2 eggs

110 ml/⅓ cup sunflower oil

1 teaspoon vanilla bean paste

175 g/1⅓ cups plain/all-purpose flour

1 teaspoon ground cinnamon

1 teaspoon baking powder

½ teaspoon bicarbonate of soda/baking soda

200 g/2 cups coarsely grated/shredded carrot

40 g/⅛ cup crushed pineapple (or finely chopped pineapple chunks)

30 g/¼ cup finely chopped walnuts

CREAM CHEESE ICING

60 g/½ stick butter

1 teaspoon vanilla bean paste

200 g/1¾ cups icing/confectioners’ sugar

400 g/14 oz. full-fat cream cheese

TO DECORATE

finely chopped walnuts

muffin pan lined with 12 muffin cases

piping/pastry bag fitted with a small star nozzle/tip

MAKES 12

Preheat the oven to 180°C (350°F) Gas 4.

Place the sugar and eggs into the bowl of a stand mixer fitted with a whisk attachment (or use an electric whisk and large mixing bowl), and beat the mixture at medium to high speed for 1–2 minutes, until light and fluffy.

If using a stand mixer, switch to the paddle attachment. Gradually add the oil and vanilla bean paste, mixing at low speed until just combined.

Sift the flour, cinnamon, baking powder and bicarbonate of soda/baking soda into a separate bowl, then add to the batter, a little at a time, beating until incorporated. Scrape down the side of the bowl with a rubber spatula, then add the grated carrot, crushed pineapple and chopped walnuts. Mix until blended. Do not over-mix.

Using an ice cream scoop, divide the mixture between the muffin cases, filling to almost two-thirds full.

Bake in the preheated oven for 20–25 minutes, until well risen and a skewer inserted into the cakes comes out clean. Transfer to a wire rack to cool completely.

To make the cream cheese icing, place the butter into the bowl of a stand mixer fitted with a paddle attachment (or use an electric whisk and large mixing bowl), and beat until smooth and soft. Add the vanilla bean paste and sift in the icing/confectioners’ sugar. Add the cream cheese and beat at medium to high speed for about 30 seconds, until smooth and glossy. Do not over-mix.

Spoon the cream cheese icing into the piping/pastry bag and pipe stars of icing onto the top of each cupcake. Alternatively, spread the icing onto each cupcake using a palette knife or metal spatula. Decorate each cupcake with a sprinkling of finely chopped walnuts.

salted toffee popcorn cupcake

YOU CAN’T BEAT THE SALTED CARAMEL COMBINATION! THIS DELICIOUS CUPCAKE HIDES A SECRET CARAMEL CORE AND IS TOPPED WITH DELICIOUS SALTED CARAMEL ICING AND STICKY TOFFEE POPCORN.

200 g self-raising flour/1½ cups cake flour mixed with 1 teaspoon baking powder

1 teaspoon baking powder

175 g/1½ sticks butter

250 g/1 cup caster/granulated sugar

1½ teaspoons vanilla bean paste

3 eggs

175 ml/¾ cup sour/soured cream

BUTTERCREAM

125 g/1⅛ sticks butter

1 teaspoon vanilla bean paste

250 g/2 cups icing/confectioners’ sugar

¼ teaspoon sea salt flakes (or to taste)

150 g/½ cup store-bought caramel

1 tablespoon full-fat/whole milk (optional)

CARAMEL CORE

125 g/⅓ cup store-bought caramel

TO DECORATE

36 pieces toffee popcorn

muffin pan lined with 12 muffin cases

piping/pastry bag fitted with a large star nozzle/tip

MAKES 12

Preheat the oven to 180°C (350°F) Gas 4.

Sift the flour and baking powder into a bowl and set aside.

Place the butter and sugar into the bowl of a stand mixer fitted with a paddle attachment (or use an electric whisk and large mixing bowl), and beat the mixture at medium to high speed for 1–2 minutes, until light and fluffy. Occasionally stop to scrape down the sides of the bowl with a rubber spatula to make sure that all the butter and sugar is incorporated.

Add the vanilla bean paste and mix. Mixing at low speed, add the eggs, one at a time, beating until incorporated.

Slowly add the sifted dry ingredients, and mix at low speed until combined. Scrape down the sides of the bowl with a rubber spatula, and briefly beat at high speed until the mixture is smooth. Add the sour/soured cream and mix until incorporated. Do not over-mix.

Using an ice cream scoop, divide the mixture between the muffin cases, filling to almost two-thirds full. Bake in the preheated oven for 20–25 minutes, until well risen and a skewer inserted into the cakes comes out clean. Transfer to a wire rack to cool completely.

To make the buttercream, place the butter into the bowl of a stand mixer fitted with a paddle attachment (or use an electric whisk and large mixing bowl), and beat until soft and fluffy. Add the vanilla bean paste and mix until combined. Sift in half of the icing/confectioners’ sugar and, with the mixer on low speed, mix until incorporated. Add the second half of the sugar and the sea salt, then beat until all the sugar is incorporated. Add the caramel, a tablespoonful at a time, mixing at medium speed, until the buttercream is light and fluffy. If it is too stiff, add the milk.