Making Cupcakes with LOLA E-Book

Romy Lewis

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

Beschreibung

LOLA's is London's most fashionable cupcake bakery. Victoria Jossel and Romy Lewis, the creators of the company, spent weeks testing cupcake recipes and experimenting with piping bags and sugar sprinkles to create the most beautiful and delicious cupcakes. At the end of 2006, LOLA's was born and their bakers have been baking and decorating fresh batches of simple, sophisticated, handcrafted cupcakes every day since then. Now you too can make cupcakes with LOLA with this irresistible cookbook. There are more than 60 mouth-watering recipes for everything from the LOLA signature flavours (including Vanilla, Peanut Butter, Red Velvet, Lemon and Rocky Road) to deliciously original ideas like Chocolate Sundae, Toffee Apple, Salted Caramel, Cappuccino Wafer, Mint Hot Chocolate and Mango Berry Swirl. Romy Lewis and Victoria Jossel grew up in the same area of London when their families moved from South Africa in the early '90s. LOLA's was set up in 2006 by Victoria (a former derivatives trader at Goldman Sachs) and Romy (a journalist), both in their twenties. Their online store is the busiest part of their business, and they have a flagship store in Mayfair and concessions in Selfridges, Topshop and Harrods.

Leseprobe

introduction

‘When we discovered LOLA’s back in 2007, it was such an exciting moment for Selfridges. The cupcakes were a revelation – wondrous colours and flavours. LOLA’s is a vibrant brand driven by passionate foodies Victoria and Romy. We look forward to their continued success.’

Ewan Venters, Food Director, Selfridges & Co

In the beginning we had nothing but an idea, ambition and a box of empty cupcake cases. We lived across the road from each other and started baking in our mothers’ kitchens, taking orders in our bedrooms and making deliveries in our cars. There really was no written recipe for us to follow; a combination of the right timing, some good luck and two incredibly determined minds meant things evolved quickly and organically. Within a year we managed to fill the empty cupcake cases, move out of our home kitchens and set up a LOLA’s production bakery in Primrose Hill, London.

Life before LOLA’s was very different. You would have found Victoria at her desk at Goldman Sachs where she worked as part of the Credit Derivatives team. After five years, Victoria decided to trade her knowledge of finance systems to explore her more creative side in the cupcake market, which was starting to establish itself in the UK. She had the idea of setting up a cupcake company and when orders started rolling in, she asked a family friend, Romy, to join her. Romy had recently graduated with a degree in Broadcast Journalism. Her passion for journalism and frontline reporting was sidelined when she was presented with this new opportunity. The risk and excitement associated with starting a new business from nothing was adrenaline-inducing enough to satisfy Romy and the two became partners. The business became official in September 2006 and LOLA’s was born.

We’re both from very relaxed and warm South African families who love entertaining. It took us a while to realize that this was the inspiration behind LOLA’s. When we began, our knowledge of the science required in baking was minimal. As a result, we learned a lot in a very short space of time and we called on all of our resources to help. We tried and tested hundreds of recipes and methods before we mastered LOLA’s signature taste and unique style: uncomplicated yet sophisticated.

Our motto was simple: to handcraft the best cupcakes that you have ever tasted. And we hold ourselves to this standard every single day. To achieve this goal, we source the finest ingredients to ensure that the freshness and quality of our product is never compromised. Fortunately we now have a team of specialist bakers and decorators who continue to amaze us every day with their creativity, passion and skill. We always remain true to our mission statement, which states that we ‘believe in preserving the quality of freshly baked cakes in a world where all things natural and simple have been replaced by complexity and obscure chemicals’.

We have an obsessive attention to detail and never compromise on taste or quality. Our goal is to show each and every customer LOLA’s wow factor. Whether you make your purchase in one of our stores, online or over the phone, our wonderful team in the office and our store retail assistants are trained to leave you feeling uplifted from having been a part of the LOLA’s experience.

We have expanded our retail outlets across central London and today have our own standalone store in Mayfair, which we refer to as ‘LOLA’s Personal Touch’, and concessions in Selfridges, Topshop and an outlet in Harrods, as well as our online store, which helped us get the business off the ground on Day One.

We leave nothing to the imagination; our daily range consists of 17 different flavours and our talented product developer spends months coming up with enchanting and innovative creations. We have extended our range to include everything from personalized and bespoke cupcakes, to themed cupcakes – and our ideas don’t stop there. From dinner-party tables, through airport security, on your wedding cake stand or on the boardroom table, LOLA’s has the perfect cupcakes, whatever the occasion.

Like any business, LOLA’s comes with its challenges. On a super-busy day our team might make up to 7,000 cupcakes and 60 large cakes. Every day is different and we’re always looking at what we can do next to ensure we stay ahead of the trends in such a competitive market. The most challenging part of our job is trying to be on top of everything. Not only do we need to understand how to bake and decorate the perfect cupcake, we’ve also had to learn how to be accountants, lawyers, psychologists, HR specialists, marketing and branding professionals, building surveyors, customer service experts – and the list goes on! However, LOLA’s continues to be the most incredible adventure and we have loved every minute. Every so often we take a step back to appreciate what the business has achieved. We are incredibly grateful for the experience and excited for the future.

We are thrilled to be able to share our knowledge and day-to-day experiences of the LOLA’s baking world with you through our recipe book. This book is filled with 65 of our handpicked recipes, a few of LOLA’s top secrets, a sprinkling of tips and a topping of helpful hints. We hope that it inspires you to make cupcakes with LOLA and that each beautiful cupcake brings you as much joy as it has brought us.

Dedication

ROMY

To my grandfather, Stanley, whose memory remains an inspiration, and to my parents for their belief in me.

‘I have always worked with a team of people that has inspired me to input to the best of my ability and motivated me.’ Stanley Lewis.

VICTORIA

This book is dedicated to my wonderful husband. Your encouragement, support, unconditional love and endless advice made LOLA’s a reality. You are my inspiration and I can’t wait to share with you the joy our baby boy will bring.

baking & decorating tips

Your two main ingredients: be passionate about what you do and make your creations with love. Whatever happens along the way doesn’t matter: the final product will be a result of the love and passion you put into your work.

We use muffin cases (38 mm/1½ inches across the base and 50 mm/2 inches high) for our regular cupcakes, and mini cases (22 mm/7⁄8 inch across the base and 31 mm/ 1¼ inches high) for our ‘tinies’.

Decorate in a way you feel comfortable with; for example. At LOLA’s we are all different but our cakes are always beautiful! Get creative and use different colours of frosting, bright sprinkles and edible glitter to make your cakes the centre of attention.

At LOLA’s we mostly use large (18-mm/ ¾-inch) star shaped nozzles/tips, especially for our retail cupcakes, to get that perfect swirl. There are lots of sizes and shapes to choose from.

Remember sticky fingers make messy work, so always work as cleanly and neatly as possible. Imagine the mess we could make: in one day alone we can use more than 200 kg/441 lbs sugar, 24 litres/21 quarts milk and 40 kg/88 lbs butter and that’s just to make the frosting!

When spreading frosting on cupcakes, a small spatula and a bowl of hot water are your best friends! Dipping the spatula in hot water will help you smooth your frosting beautifully. Be careful not to use too much water when smoothing, otherwise your frosting will split and crack.

There are lots of frostings to try in this book. We have teamed our favourites with the most perfect cupcake bases, but feel free to mix and match frostings. The same applies to toppings and decorations. The photos show how we like to serve our cupcakes, but the world is your oyster. Go on, give it a go!

Cooking notes

All spoon measurements are level, unless otherwise specified.

Ovens should be preheated to the specified temperature. Recipes in this book were tested using a regular oven. If using a convection oven, follow the manufacturer’s instructions for adjusting temperatures.

All eggs are medium, 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 in, try to find organic or unwaxed fruits and wash well before using. If you can find only treated fruit, scrub well in warm soapy water and rinse.

All butter is unsalted, unless otherwise specified.

The cupcake cases used throughout the book are large. It is recommended that muffin-sized cases be used.

pear & olive oil

Often known as liquid gold, olive oil is an endless source of fascination in our kitchen. It makes these cupcakes dense and rich and adds a hint of fruity flavour. The fresh pears provide the perfect dose of Vitamin C and a touch of sweetness. This recipe is one of LOLA’s little treasures.

3 tablespoons sultanas/ golden raisins

3 dessert pears

170 g/1⅓ cups plain/ all-purpose flour

¼ teaspoon ground cinnamon

¾ teaspoon baking powder

¾ teaspoon bicarbonate of/baking soda

a pinch of salt

150 ml/⅔ cup olive oil

150 g/¾ cup (caster) sugar

grated zest of 1 lemon

½ vanilla pod/bean

2 large eggs, beaten

2 tablespoons apple juice

1 large egg white

MAPLE frosting

65 g/4 tablespoons butter, cubed and soft

3 tablespoons pure maple syrup, plus extra to drizzle

65 g/⅓ cup light muscovado sugar

150 g/5 oz. cream cheese, at room temperature

muffin pan lined with 12 muffin cases

Makes 12

Put the sultanas/golden raisins and 2 tablespoons water in a small saucepan and simmer over low heat until all the water has been absorbed. Remove from heat and let cool.

Preheat the oven to 180˚C/350˚F/ Gas 4.

Peel and grate 2 of the pears. Reserve the last pear for decorating.

Sift together the flour, ground cinnamon, baking powder, bicarbonate of/baking soda and salt in a bowl.

Put the olive oil and sugar in separate mixing bowl and beat with an electric hand mixer until combined. Add the lemon zest. Using a small, sharp knife, slit the vanilla pod/bean down its length and scrape the seeds out into the bowl containing the oil mixture. Gradually pour in the beaten eggs, whisking with the hand mixer until well combined. Mix in the grated pear and sultanas/golden raisins.

Now fold in the apple juice and sifted dry ingredients.

In a separate, grease-free bowl, whisk the egg white until soft peaks form. Gently fold into the cake mixture, being careful not to knock any air out.

Divide the mixture between the muffin cases. Bake in the preheated oven for 20–23 minutes or until well risen and a skewer inserted in the middle comes out clean. Remove from the oven and let cool completely on a wire rack before decorating.

Maple frosting

While the cupcakes are cooling down, make the maple frosting.

Put the butter, maple syrup and sugar in a bowl and beat with an electric hand mixer until light and creamy. Add the cream cheese and beat just until the frosting is very smooth.

Spread the frosting over the cold cupcakes using a spatula. Core the reserved pear and cut into thin wedges. Arrange on the cupcakes and drizzle with maple syrup.

granola & yogurt

Granola is a great source of dietary fibre, making this cake the perfect LOLA’s breakfast snack. The cupcakes should be made with the best crunchy, nutty granola you can find. They are topped with yogurt frosting for a lovely fresh finish.

75 g/5 tablespoons butter, soft

140 g/¾ cup granulated sugar

1 large egg, beaten

2 teaspoons vanilla extract

300 g/1¼ cups fat-free plain yogurt

200 g/1½ cups plain/ all-purpose flour

1 teaspoon bicarbonate of/baking soda

1 teaspoon baking powder

125 g/1 scant cup good-quality granola, plus extra to decorate

Yogurt frosting

130 g/½ cup Greek yogurt

1 teaspoon vanilla extract

350 g/2½ cups icing/ confectioners’ sugar

muffin pan lined with 12 muffin cases

Makes 12

Preheat the oven to 180˚C/350˚F/ Gas 4.

Put the butter and sugar in a mixing bowl and cream with an electric hand mixer. Stop occasionally to scrape down the side of the bowl with a rubber spatula. Add the beaten egg and beat until the mixture is light and fluffy.

Add the vanilla extract and yogurt. Beat on low speed until smooth, stopping once to scrape down the side of the bowl.

In a separate bowl, sift together the flour, bicarbonate of/baking soda and baking powder. Stir in the granola.

Add the dry ingredients to the egg mixture and stir until well mixed.

Divide the mixture between the muffin cases. Bake in the preheated oven for 18–20 minutes or until well risen and a skewer inserted in the middle comes out clean. Remove from the oven and let cool completely on a wire rack before decorating.

yogurt frosting

While the cupcakes are cooling down, make the cream cheese frosting.

Put the Greek yogurt in a bowl and stir in the vanilla. Add one quarter of the icing/confectioners’ sugar and stir until well combined. Repeat until all the sugar has been used up and you have a soft frosting.

Refrigerate for at least 45 minutes, or until firm enough to pipe.

Spread the frosting over the cold cupcakes using a spatula. Coat the cupcakes with granola, pressing it gently to the frosting to make it stick.

manuka honey

LOLA’s product developer Terri worked tirelessly to help create our book. Originally from New Zealand, she knows all about Manuka honey, which is gathered from bees feeding on Manuka Trees in the East Cape region. The honey is thought to have magical healing powers, so give these cupcakes a try!

175 g/¾ cup manuka honey, plus extra to top

100 ml/⅓ cup double/ heavy cream

150 g/1 generous cup plain/all-purpose flour

1 teaspoon ground cinnamon

½ teaspoon ground mixed spice/apple pie spice

½ teaspoon baking powder

½ teaspoon bicarbonate of/baking soda

100 ml/½ cup sunflower oil

100 g/½ cup (caster) sugar

grated zest of ½ orange

¼ teaspoon instant coffee

2 large eggs

crushed honeycomb/sponge candy, to decorate

Cream Cheese frosting

50 g/3 tablespoons butter, cubed and soft

85 g/2½ oz. cream cheese

½ teaspoon vanilla extract

200 g/1½ cups icing/ confectioners’ sugar

muffin pan lined with 12 muffin cases

Makes 12

Preheat the oven to 180˚C/350˚F/ Gas 4.

Put the honey and cream in a saucepan and heat gently until melted and well mixed. Do not allow to come to a boil.

Meanwhile, sift together the flour, cinnamon, mixed spice/apple pie spice, baking powder and bicarbonate of/baking soda in a bowl.

Put the oil, sugar, orange zest and coffee granules in a mixing bowl and beat with an electric hand mixer until well mixed. Add the eggs, one at a time, beating well after each addition.

Fold in the sifted dry ingredients.

Finally, add the honey mixture and stir until well mixed.

Divide the mixture between the muffin cases. Bake in the preheated oven for 23–25 minutes or until well risen and a skewer inserted in the middle comes out clean. Remove from the oven and let cool completely on a wire rack before decorating.

Cream Cheese frosting

While the cupcakes are cooling down, make the cream cheese frosting.

Put the butter in a bowl and beat with an electric hand mixer until very soft and smooth. Add the cream cheese and vanilla and beat just to combine. Gradually sift the icing/confectioners’ sugar into the bowl, beating until incorporated and the frosting is smooth and glossy.

Spread the frosting over the cold cupcakes using a spatula, or spoon the frosting into a piping bag fitted with a star nozzle/tip and pipe it on top of the cupcakes. Top with crushed honeycomb/ sponge candy and a drizzle of manuka honey, if you like.

ginger lemon

This is what we call a grown-up cake at LOLA’s! It is light and simple – heavenly at teatime. The ginger makes it spicy but not overpowering and the slight sharpness of the fresh lemon buttercream frosting complements the cake perfectly.

150 g/⅔ cup golden syrup or light corn syrup

170 ml/⅔ cup double/ heavy cream

300 g/2⅓ cups plain/ all-purpose flour

1 teaspoon ground cinnamon

1 tablespoon ground ginger

½ teaspoon ground cloves

2 teaspoons baking powder

¼ teaspoon bicarbonate of/baking soda

¼ teaspoon salt

125 g/1 stick butter, cubed and soft

180 g/1 scant cup packed dark brown sugar

3 eggs

crystallized ginger, to top

LEMON buttercream

125 g/1 stick butter, cubed and soft

½ teaspoon vanilla extract

300 g/2¼ cups icing/ confectioners’ sugar

about 1 tablespoon milk

grated zest of 1 lemon, plus extra to decorate

muffin pan lined with 12 muffin cases

Makes 12

Preheat the oven to 180˚C/350˚F/ Gas 4.

Put the golden syrup or corn syrup and cream in a saucepan and heat gently until melted and well mixed. Do not allow to come to a boil.

Meanwhile, sift together the flour, ground cinnamon, ginger, cloves, baking powder, bicarbonate of/baking soda and salt in a bowl.

Put the butter and sugar in a mixing bowl and cream with an electric hand mixer until pale and fluffy. Stop occasionally to scrape down the side of the bowl with a rubber spatula. Add the eggs, one at a time, beating well after each addition.

Gradually add the syrup mixture and sifted dry ingredients alternately, beating well between each addition.

Divide the mixture between the muffin cases. Bake in the preheated oven for 20–23 minutes or until well risen and a skewer inserted in the middle comes out clean. Remove from the oven and let cool completely on a wire rack before decorating.

Lemon buttercream

While the cupcakes are cooling down, make the lemon buttercream.

Put the butter in a bowl and beat with an electric hand mixer until very soft and smooth. Stir in the vanilla. Sift the icing/confectioners’ sugar into the bowl in 4 batches, beating each batch until incorporated and the frosting is smooth. Add a little milk, if necessary, to loosen. Stir in the lemon zest.

Spread the frosting over the cold cupcakes using a spatula. Decorate with more zest and crystallized ginger.