Peggy Porschen Cupcakes and Banoffee Cupcakes

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 CupcakesIt 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)

Ingredients:

225g unsalted butter

225g caster sugar

1 tablespoon vanilla extract

4 large eggs

225g self raising flour

75g chocolate chips

225g softened caramel

DSC_1869Cream together softened butter and sugar.

DSC_1871Mix 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.

DSC_1872Sift in dry ingredients and mix in chocolate chips.

DSC_1873Place batter in lined muffin trays.

DSC_1874Bake 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.)

DSC_1875Fill the centres with the caramel.

Banana Cream Cheese Frosting:

Ingredients:

250g cream cheese

250g unsalted butter

635g icing sugar

60g banana puree

DSC_1876Cream together cream cheese and unsalted butter.

DSC_1877Mix in the icing sugar and banana puree.

DSC_1878 DSC_1882

Spread over the cupcake.  And enjoy the banoffee-ness!

DSC_1887I received a free copy of Cupcakes from Quadrille Publishing to review, but all opinions are my own.

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One comment

  1. […] came from a slight adaptation of these Banoffee Cupcakes I made from Peggy Porschen’s Cupcakes.  I loved the idea of doing a bit more banoffee, so I thought this would be a quick, easy cookie […]

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