When Bill and I decided to have a bakeoff—US vs UK, we didn’t expect it to receive worldwide attention.  Oh, maybe it wasn’t our match up they were referring to, maybe it was this. 

Anyway, ours was a battle of national classics—Toad in the Hole vs Peanut Butter and Jelly Cupcakes.

The end score was a tie of 1-1—with fun times and full bellies, America and England both scored major goals.

Peanut Butter & Jelly Cupcakes

Vanilla Cupcakes

adapted from Magnolia’s Bakery

Makes 12 cupcakes

1/2 cup unsalted butter, softened
1 cup sugar
2 large eggs
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
1/2 vanilla bean
1/4 cup strawberry jelly

Preheat oven to 350 F.

Line one 12 capacity muffin tin with papers.

Cream butter and gradually add in sugar.  Add eggs one at a time and beat until smooth.  Scrape contents of vanilla bean and combine.

In a separate bowl, combine flour, salt and baking powder.

Add to butter mixture in three parts, alternating with milk. 

Spoon batter into cups until 1/3 full.  Add about one teaspoon of jelly and then cover with more batter until cups are 3/4 full.

Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.  Let cool before frosting.

Kathleen’s Peanut Butter Icing:

from Barefoot Contessa at Home

1 cup confectioners’ sugar

1 cup creamy peanut butter

5 tablespoons unsalted butter, at room temperature

3/4 teaspoon pure vanilla extract

1/4 teaspoon kosher salt

*1/3 cup heavy cream

Chopped peanuts for garnish

Place the confectioners’ sugar, peanut butter, butter, vanilla, salt, and milk in a bowl  Add the cream (or milk) and whip together until mixture is light and smooth.

(*No heavy cream here so I substituted whole milk)