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Lola's Forever
A take on another classic British childhood cookie. The vanilla sponge lends itself very well to a sharp raspberry filling and a sweet vanilla buttercream.

Posted by Ryland Peters & Small Published See Ryland Peters & Small's 148 projects » © 2024 LOLA’s Bakers / Ryland Peters & Small · Reproduced with permission. · LOLA’s Forever by The LOLA’s Bakers, photography by Peter Cassidy, published by Ryland Peters and Small rrp: £18.99
  • Step 1

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

  • Step 2

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

  • Step 3

    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 about 1 minute, 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.

  • Step 4

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

  • Step 5

    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.

  • Step 6

    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 again, until combined. Sift in half of the icing/confectioners’ sugar and, mixing at low speed, mix until incorporated. Add the second half of the sugar, then beat slowly, until all the sugar has been incorporated. Add the milk, a tablespoonful at a time, mixing at medium speed, until the buttercream is light and fluffy. If the icing is too stiff, add a little more milk.

  • Step 7

    To assemble the cupcakes, use a sharp knife or apple corer to remove a small section from the centre of each cooled cupcake. Using a teaspoon (or disposable piping bag), fill the holes almost to the top with the sieved raspberry jam.

  • Step 8

    Spoon the buttercream into the piping bag, and pipe a swirl of buttercream onto each cupcake. Alternatively, spread the buttercream onto each cake using a palette knife.
    Decorate each cupcake with a mini jammy dodger.

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