Peggy Porschen is kind of the name in cupcakes right now – not only is her Belgravia bakery a trendy (and delicious) place to be, but she popped up on BBC’s The Apprentice to give advice to an aspiring cupcake businesswoman. Using everything from traditional British recipes to seasonal flavours, I always walk away satisfied when I go for a visit!
As a result, I was very excited to review Quadrille Publishing‘s new cookbook, Peggy Porschen’s Cupcakes. It contains everything from traditional vanilla and red velvet cupcakes to seasonal pumpkin spice and gingerbread (which I can’t wait to make for Christmas!) The book is a small, super convenient size, easy to pop in your bag to bring on baking events. The photography is lovely and it really is a specialist book – I would definitely recommend it for someone who is specifically interested in improving their range of cupcakes.
Banoffee Cupcakes (from Peggy Porschen’s Cupcakes)
225g unsalted butter
225g caster sugar
1 tablespoon vanilla extract
4 large eggs
225g self raising flour
75g chocolate chips
225g softened caramel
Mix in eggs and vanilla. At this point, I added in a couple of tablespoons of Jell-o banana cream pudding – but then, I’m a pudding nerd. Banana cream pudding powder is hard to find outside of the US anyway, so try not to worry too much about it.
Bake at 175C for about fifteen minutes (until you can touch the sponge and it springs back.) Allow to cool completely. Hollow out the centre of the cupcake (I would really, really recommend using a cupcake corer – this is really hard to do with a spoon and knife.)
Banana Cream Cheese Frosting:
250g cream cheese
250g unsalted butter
635g icing sugar
60g banana puree
Spread over the cupcake. And enjoy the banoffee-ness!