I’ve said it before, but Peggy Porschen is so much more than just a pretty Instagram Photo Opportunity. The Banoffee Cupcake is THE BEST cupcake I’ve ever tasted. With Lockdown still in force and no way to get my dose of Peggy Porschen, I decided to see if I could make it. I found a recipe online and adapted it slightly as I went. This cake is hands down as close to the real thing as I could get. Annoyingly, my icing didn’t work as I tried to use plant-based butter rather than dairy and it was too liquid. If I make it again I’ll definitely use normal butter. I also added bananas to the cake batter, whereas it seems that the parlour typically doesn’t.
This is such a good recipe to use up those bananas that have turned, and a great alternative to a standard banana bread. This cake also contains a sugar syrup glaze (similar to the one on my lemon cake) which makes it beautifully dense and moist. I’ve tried to make the steps easy to follow, but the easiest way is to make the icing, then the sponge, the syrup while the sponge is cooking, then the filling. The cake can also easily be made as cupcakes or a sandwich sponge. This method will be for the sandwich sponge.
Ingredients for the Icing
200g full fat cream cheese
200g unsalted butter
500g icing sugar
50g mashed banana
Ingredients for the sponge
200g unsalted butter (I used Flora)
200g Caster sugar
1 teaspoon vanilla essence
4 medium eggs
200g self raising flour
100g chopped dark chocolate
Ingredients for the sugar syrup
150g caster sugar
Ingredients for the filling
200g Dulce de Leche and 1 Mashed banana mixed together
Before you start, preheat the oven to 175 degrees celcius.
Grated Dark Chocolate
Two tablespoons dulce de leche
Method for the Icing
- Beat the cream cheese in a mixing bowl until smooth and creamy.
- In a separate mixing bowl, beat together the butter and sugar until pale and fluffy.
- Add the cream cheese a little at a time until fully combined.
- Add the mashed banana and whisk until everything is combined.
- Cover and place in the fridge until fully set.
Method for the Sponge
- Whisk together the butter, sugar and vanilla essence until pale and fluffy
- Lightly beat the eggs in another bowl, then slowly start to add them to the butter and sugar mixture until fully combined
- Sift in the flour and fold in using a metal spoon, then add the chopped chocolate
- Split the batter between two sandwich tins (I use 20cm tins) and cook in the oven for 25 minutes (if cupcakes, cook for 15 minutes) or until a skewer comes out clean
Method for the Syrup
- While the sponge is in the oven, place the sugar and water in a pan and bring to the boil.
- Simmer until the mixture is thicker and syrupy in texture
- When the sponges are out of the oven, leave to cool for 10 minutes, then prick them all over with a cocktail stick
- Using a glazing brush, spread the syrup all over the sponges and set aside until completely cool
- Once sponges are completely cool, remove them from the tins, wrap them in clingfilm and put them in the fridge for an hour until firm.
Method to build the Cake
- Choose which layer will be the bottom and spread the filling on top (For cupcakes, remove the middle of the cake using a teaspoon. Fill with the filling and place sponge centre back on top)
- Sandwich the layers together
- Place the icing into a piping bag and pipe the icing into a big swirl on top of the cake (I couldn’t do this as mine was too liquid!)
- Using a fork, drizzle dulce de leche back and forth across the cake
- Sprinkle the grated chocolate over the top and you’re ready to serve!
As always, let me know if you make the recipe (and if your icing ends up working!!) Tag me in your photos over on Instagram if you do make it. Are you missing Peggy Porschen too or have you not been yet?