Peggy Porschen Vanilla Chiffon Cupcakes

Peggy Porschen Vanilla Chiffon Cupcakes

It’s almost like having my own Peggy Porschen Parlour in my living room. It’s not exactly the same but since I live almost 3,500 miles away from London it’s a pretty good Plan B.

Peggy Porschen Vanilla Chiffon Cupcakes

I procrastinated a lot with this new book. Cupcakes came out last fall but with the move and for no other good reason I only got to it now.

In a way it worked out perfect. Valentine’s Day is coming soon and I could finally use my mini polka dot cupcake liners! I must have bought these liners 3 years ago. I bought so many liners when I first started baking that I don’t think I’ve bought any in about 2 years. It’s amazing the treasures that I found in my baking boxes when I unpacked everything a few a months ago.

I used an ice cream scoop on the frosting to create a more casual playful look.

I like Peggy’s recipes. They may be simple but the method is always spot on. Using a sugar syrup keeps the cupcakes moist for a few days

This is a European book so the recipes are listed in grams. If you’re not comfortable or don’t have a scale then you can use my handy baking¬†conversion chart. Kitchen scales are a great investment!

Read my review of Cupcakes!

Peggy Porschen Vanilla Chiffon Cupcakes

Yield: 24 cupcakes

Peggy Porschen Vanilla Chiffon Cupcakes


Vanilla Syrup

60ml water

60ml caster sugar


225g unsalted butter, softened

225g caster (superfine) sugar

pinch of salt

1 1/2 tsp vanilla extract

4 medium eggs

225g self raising flour


250g full fat cream cheese, softened

250g unsalted butter, softened

625g icing/confectioners sugar, sifted

1/2 tsp vanilla


  1. Make the syrup. Place the water and sugar into a small saucepan and bring to a boil until all the sugar is dissolved. Remove from the heat and stir in 1/2 tsp of vanilla extract. Set aside to cool.
  2. Preheat the oven to 180 C/350 F. Line a muffin tray with paper liners. Place the butter, salt, sugar and vanilla in the bowl of an electric mixer and beat until pale and fluffy, about 5 minutes.
  3. Lightly beat the eggs in a jug and slowly stream into the butter mixture with the mixer on low. Beat until incorporated. Stir in the flour.
  4. Fill each case two thirds full and bake for 15-20 minutes until the tops are golden brown and tooth pick inserted in the middle comes out clean. Let rest for a few minutes and then brush liberally with the syrup. Place on a wire rack to cool.
  5. Make the frosting. In the bowl of an electric mixer beat the cream cheese and vanilla until smooth. Place the butter and 1/3 of the sugar in another bowl and beat until pale and fluffy. Add the rest of the sugar in two separate additions until smooth. Add the cream cheese and mix on low until combined.
  6. Refrigerate until firm enough to pipe. Pipe one swirl on top of each cupcake.


I haven't seen caster sugar since moving to the US. I used regular granulated sugar and it was fine.

Bake a few minutes less for mini cupcakes.

If you don't have self raising flour use AP flour with 2 tsp baking powder and 1/4 tsp salt.

I used all butter instead of cream cheese for the frosting.

adapted from Peggy Porschen Cupcakes

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