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
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)