What a cupcake!
Peggy Porschen is the go to baker for cakes in showbiz circles, and her new book Cupcakes showcases 25 of her most delectable recipes.
But why does she think cupcakes are suddenly so very popular?
"Cupcakes are an affordable luxury," enthuses Peggy. "They are cute, accessible and delicious and you don't need an excuse or an occasion to treat yourself to one!
"My favourite is my Banoffee cupcake. I adore the vanilla chocolate chip sponge with a chunky banana jam and toffee centre, topped with banana frosting and a yummy slice of fresh banana..."
Who is the most famous person to have eaten one of her cupcakes, I ask?
"That's a tough question," she responds. "I've been very lucky to serve my cupcakes to a number of very high profile customers. Before I opened my Parlour I ran a bespoke cake business and had clients such as Madonna, Gwyneth Paltrow and Stella McCartney. Since the Parlour opened its doors we've been visited by certain members of the Royal Family - which I won't name - Hollywood stars, and supermodels including Kate Moss and Elle McPherson."
Peggy is obviously very artistic. But what about those of us who are not so talented, how do we get to grips with making great looking cakes?
"I would suggest keeping the frosting or icing rustic, don't even attempt perfectly smooth," says Peggy. "Go for a natural, yummy look and accessorize your cupcakes with fresh fruit or edible flowers. There are so many lovely sprinkles and toppers available to purchase these days and this book was specifically designed to use simple decoration techniques or widely available shop-bought toppings so that the recipes remain accessible to all. I would also say that a handy cheat is to place your cakes on a really beautiful stand, this can create a really chic look even with the most simple of cakes."
And what one tip would she give when it comes to making cakes?
"Read the recipe right through to the end before you start baking to make sure that you understand each step and that you have all of the equipment and ingredients that you need," advises Peggy. "And then to follow the recipe as precisely as you possibly can when it comes to weighing out your ingredients for the best result."
The book was inspired by Peggy's Parlour, in Belgravia, and contains all the flavours served day to day. Clearly Peggy isn't one to make mistakes, but what are the common errors that others make when it comes to cupcakes?
"Often cupcakes are slightly under-flavoured. People bake a standard sponge and they can become dry very quickly. I like to pack my cupcakes with interesting and robust flavour combinations, I brush my freshly baked cupcakes with a simple sugar syrup as soon as they come out of the oven to maintain a delicious moist texture and I only ever serve them fresh."
And though stars of the showbiz world crave her cakes, Peggy confesses her biggest kick comes from "children who visit the parlour".
"I love to watch children who visit the Parlour and taste my cupcakes for the first time - it is the most honest feedback that you can receive and I get a kick out of their reactions which thankfully are usually of delight and excitement."
Hazelnut and chocolate is a match made in heaven. The dipped liquid ganache adds a lovely smooth and glossy finish.
Makes 20
Ingredients
Preheat the oven to 175°C/Gas mark 4 and line two 12-hole muffin trays with 20 cases.
Place the butter, sugar and salt in a mixing bowl and cream until pale and fluffy. Sift the flour, ground hazelnuts, cocoa powder and baking powder into a separate bowl. Beat the eggs in a jug and slowly add to the butter mixture while beating quickly. If the mixture starts to separate or curdle, stop adding the egg and beat in 2–3 tablespoons of flour to rebind the mixture. Once all the egg has been added, add the dry ingredients and hazelnuts, folding until just combined.
Using a piping bag or tablespoon, fill the cases until two-thirds full. Bake for 15–20 minutes, depending on your oven. The tops should look dry and spring back to the touch. If in doubt, insert a knife into the centre of each; it should come out clean. Rest for a few minutes outside of the oven and brush with the syrup. Remove from the trays and leave to cool on a wire rack.
When cold, use a melon baller to hollow out a small hole in the middle of each and fill with the chocolate-hazelnut spread.
To decorate In a heatproof bowl over a saucepan of simmering water, gently warm the chocolate-hazelnut ganache* until dipping consistency. Dip in the cupcakes so that the tops are covered and finish with a gilded hazelnut.
*Chocolate-Hazelnut ganache
Place the cream and glucose in a saucepan and bring to a bare simmer. Place the chocolate in a heatproof bowl and pour over the hot cream. Sit for 30 seconds to let the chocolate melt, then stir with a balloon whisk until smooth and shiny. Stir through the chocolate-hazelnut spread while still warm. Use straight away for dipping or leave to set.
Makes 24
Ingredients
Preheat the oven to 175°C/Gas mark 4 and line two 12-hole muffin trays with cases.
Place the butter, sugar, salt and vanilla in a bowl and cream until pale and fluffy. Whisk the eggs lightly in a jug and slowly add to the butter mixture while beating quickly. If the mixture starts to separate or curdle, stop adding the egg and beat in 2–3 tablespoons of flour. This will rebind the batter. Once all the egg has been incorporated, sift in the flour and fold until just combined. Using a piping bag or tablespoon, fill the cases until two-thirds full.
Bake for 15–20 minutes, depending on your oven. The cupcakes are cooked when the tops are golden brown and spring back to the touch. If in doubt, insert a clean knife or skewer into each sponge; it should come out clean.
Once cooked, let them rest for a few minutes outside of the oven. Brush the tops with the syrup while they are still warm. Remove from the trays and leave to cool on a wire rack. When they are cold, hollow out a small hole in the middle of each with a melon baller and fill with the jam.
To decorate
Use the champagne cream cheese frosting (below) and top with a bonbon.
CHAMPAGNE SYRUP
Flavour to taste with Marc de Champagne. Place the water and sugar into a small saucepan and bring just to the boil. Stir until the sugar crystals have all dissolved, then remove from the heat. Flavour to taste with Marc de Champagne. Set aside to cool.
CHAMPAGNE CREAM CHEESE FROSTING
Place the cream cheese in a bowl and beat until smooth and creamy. Place the butter and a third of the sugar into a separate bowl and cream until very pale and fluffy. Add another third of the sugar and repeat. Add the remaining sugar and beat again, scraping the sides of the bowl to ensure no lumps remain. Add the cream cheese, a little at a time, and mix at a low speed until combined. Add Marc de Champagne to taste and a little pink food colouring and combine. Chill until firm enough to pipe.
Cupcakes by Peggy Porschen, with photography by Georgia Glynn Smith, is published by Quadrille, priced £6.99. In stores September 26th.
But why does she think cupcakes are suddenly so very popular?
"Cupcakes are an affordable luxury," enthuses Peggy. "They are cute, accessible and delicious and you don't need an excuse or an occasion to treat yourself to one!
"My favourite is my Banoffee cupcake. I adore the vanilla chocolate chip sponge with a chunky banana jam and toffee centre, topped with banana frosting and a yummy slice of fresh banana..."
Who is the most famous person to have eaten one of her cupcakes, I ask?
"That's a tough question," she responds. "I've been very lucky to serve my cupcakes to a number of very high profile customers. Before I opened my Parlour I ran a bespoke cake business and had clients such as Madonna, Gwyneth Paltrow and Stella McCartney. Since the Parlour opened its doors we've been visited by certain members of the Royal Family - which I won't name - Hollywood stars, and supermodels including Kate Moss and Elle McPherson."
Peggy is obviously very artistic. But what about those of us who are not so talented, how do we get to grips with making great looking cakes?
"I would suggest keeping the frosting or icing rustic, don't even attempt perfectly smooth," says Peggy. "Go for a natural, yummy look and accessorize your cupcakes with fresh fruit or edible flowers. There are so many lovely sprinkles and toppers available to purchase these days and this book was specifically designed to use simple decoration techniques or widely available shop-bought toppings so that the recipes remain accessible to all. I would also say that a handy cheat is to place your cakes on a really beautiful stand, this can create a really chic look even with the most simple of cakes."
And what one tip would she give when it comes to making cakes?
"Read the recipe right through to the end before you start baking to make sure that you understand each step and that you have all of the equipment and ingredients that you need," advises Peggy. "And then to follow the recipe as precisely as you possibly can when it comes to weighing out your ingredients for the best result."
The book was inspired by Peggy's Parlour, in Belgravia, and contains all the flavours served day to day. Clearly Peggy isn't one to make mistakes, but what are the common errors that others make when it comes to cupcakes?
"Often cupcakes are slightly under-flavoured. People bake a standard sponge and they can become dry very quickly. I like to pack my cupcakes with interesting and robust flavour combinations, I brush my freshly baked cupcakes with a simple sugar syrup as soon as they come out of the oven to maintain a delicious moist texture and I only ever serve them fresh."
And though stars of the showbiz world crave her cakes, Peggy confesses her biggest kick comes from "children who visit the parlour".
"I love to watch children who visit the Parlour and taste my cupcakes for the first time - it is the most honest feedback that you can receive and I get a kick out of their reactions which thankfully are usually of delight and excitement."
GIANDUJA
Hazelnut and chocolate is a match made in heaven. The dipped liquid ganache adds a lovely smooth and glossy finish.
Makes 20
Ingredients
- 225g unsalted butter, softened
- 225g light brown sugar
- A pinch of salt
- 150g self-raising flour
- 50g ground hazelnuts
- 25g cocoa powder
- 1½ tsp baking powder
- 4 medium eggs
- 50g hazelnuts, chopped and toasted
- 60ml plain syrup
- 120g chocolate-hazelnut spread plain syrup
- 60ml water
- 60g caster sugar
Preheat the oven to 175°C/Gas mark 4 and line two 12-hole muffin trays with 20 cases.
Place the butter, sugar and salt in a mixing bowl and cream until pale and fluffy. Sift the flour, ground hazelnuts, cocoa powder and baking powder into a separate bowl. Beat the eggs in a jug and slowly add to the butter mixture while beating quickly. If the mixture starts to separate or curdle, stop adding the egg and beat in 2–3 tablespoons of flour to rebind the mixture. Once all the egg has been added, add the dry ingredients and hazelnuts, folding until just combined.
Using a piping bag or tablespoon, fill the cases until two-thirds full. Bake for 15–20 minutes, depending on your oven. The tops should look dry and spring back to the touch. If in doubt, insert a knife into the centre of each; it should come out clean. Rest for a few minutes outside of the oven and brush with the syrup. Remove from the trays and leave to cool on a wire rack.
When cold, use a melon baller to hollow out a small hole in the middle of each and fill with the chocolate-hazelnut spread.
To decorate In a heatproof bowl over a saucepan of simmering water, gently warm the chocolate-hazelnut ganache* until dipping consistency. Dip in the cupcakes so that the tops are covered and finish with a gilded hazelnut.
*Chocolate-Hazelnut ganache
- 100ml whipping cream
- 15g glucose
- 65g dark chocolate
- 65g milk chocolate
- 65g chocolate-hazelnut spread
Place the cream and glucose in a saucepan and bring to a bare simmer. Place the chocolate in a heatproof bowl and pour over the hot cream. Sit for 30 seconds to let the chocolate melt, then stir with a balloon whisk until smooth and shiny. Stir through the chocolate-hazelnut spread while still warm. Use straight away for dipping or leave to set.
STRAWBERRY & CHAMPAGNE (pictured top)
A sophisticated cupcake, this is perfect when served with a glass of pink Champagne...Makes 24
Ingredients
- 225g unsalted butter, softened
- 225g caster sugar
- A pinch of salt
- Seeds of 1 vanilla pod or 1 tbsp vanilla extract
- 4 medium eggs
- 225g self-raising flour
- 60ml Champagne syrup
- About 250g Peggy’s Strawberry & Champagne Jam or good-quality strawberry jam
Preheat the oven to 175°C/Gas mark 4 and line two 12-hole muffin trays with cases.
Place the butter, sugar, salt and vanilla in a bowl and cream until pale and fluffy. Whisk the eggs lightly in a jug and slowly add to the butter mixture while beating quickly. If the mixture starts to separate or curdle, stop adding the egg and beat in 2–3 tablespoons of flour. This will rebind the batter. Once all the egg has been incorporated, sift in the flour and fold until just combined. Using a piping bag or tablespoon, fill the cases until two-thirds full.
Bake for 15–20 minutes, depending on your oven. The cupcakes are cooked when the tops are golden brown and spring back to the touch. If in doubt, insert a clean knife or skewer into each sponge; it should come out clean.
Once cooked, let them rest for a few minutes outside of the oven. Brush the tops with the syrup while they are still warm. Remove from the trays and leave to cool on a wire rack. When they are cold, hollow out a small hole in the middle of each with a melon baller and fill with the jam.
To decorate
Use the champagne cream cheese frosting (below) and top with a bonbon.
CHAMPAGNE SYRUP
- 60ml water
- 60g caster sugar
Flavour to taste with Marc de Champagne. Place the water and sugar into a small saucepan and bring just to the boil. Stir until the sugar crystals have all dissolved, then remove from the heat. Flavour to taste with Marc de Champagne. Set aside to cool.
CHAMPAGNE CREAM CHEESE FROSTING
- 250g full-fat cream cheese, slightly softened
- 250g unsalted butter, softened
- 625g icing sugar, sifted
- Marc de Champagne to taste and a little pink food colouring.
Place the cream cheese in a bowl and beat until smooth and creamy. Place the butter and a third of the sugar into a separate bowl and cream until very pale and fluffy. Add another third of the sugar and repeat. Add the remaining sugar and beat again, scraping the sides of the bowl to ensure no lumps remain. Add the cream cheese, a little at a time, and mix at a low speed until combined. Add Marc de Champagne to taste and a little pink food colouring and combine. Chill until firm enough to pipe.
Cupcakes by Peggy Porschen, with photography by Georgia Glynn Smith, is published by Quadrille, priced £6.99. In stores September 26th.