All About Butter

There’s no substitute for butter. It’s the signature taste of scratch baking — and it’s responsible for the texture and moistness you love, too.

At Lola’s we always use real butter. This pure, time-tested ingredient isn’t just part of our recipes; it’s part of our “real food” philosophy.

Here’s a guide to getting the most from Lola’s buttery baked goods:

• Eat our treats at room temperature. Butter is still butter after it’s been baked into a cupcake. And cold butter is hard. As a result, cold cake may seem dense or even dry: Butter is moist only when it’s soft. Flavors will seem blander, too, because the butter isn’t “carrying” them. What’s room temperature? We’d say at least 70°F.
• Refrigerate cake if you’re not eating it today. The icing will keep better. Cookies are fine at room temperature. Either way, use an airtight container if possible.
• Let cake warm up gradually. From the fridge, cupcakes should stand out for roughly 20 minutes. A birthday cake may take two hours, so plan ahead. The microwave is not an option for anything with icing!
• It’s OK to nuke cookies. Machines vary, but something like 12 seconds should soften the butter and restore a slightly gooey, just-baked texture that’s irresistible. It works well with scones, too.

And that’s pretty much it. No big secrets: Think about how butter works, and you’ll know how to treat our baked goods.