Open to all up through 15 years as of July 1. That is, if you are 15 or younger on July 1, then you can enter this contest.

Bring in your entry on Saturday between 9:00 am to 12:00 noon.

BRIDGEWATER COUNTRY FAIR JUNIOR BAKING RECIPE 2010

Peanut Butter Cupcakes

6 tablespoons - butter
1/2 cup - peanut butter
1 1/4 cups- brown sugar
2 -eggs
1 teaspoon - vanilla extract
2 cups - cake flour
2 teaspoons - baking powder
1/2 teaspoon - salt
1 cup - milk
1 cup - salted peanuts, chopped

Steps:

1. Preheat the oven to 350 degrees. Line standard sized cupcake pans
with fluted paper baking cups.

2. Cream the butter and peanut butter together, then add the brown sugar gradually, beat until well blended. Add the eggs and vanilla and mix well. Sift together the cake flour, baking powder and salt. Add the
sifted dry ingredients and the milk to the peanut-butter mixture and
beat until the batter is thoroughly blended and perfectly smooth. Stir
in about 3/4 cup of the peanuts, reserving the rest to garnish the
frosted cakes.

3. Spoon into cupcake pans, rilling each cup about 2/3 full.

4. Bake for approx. 25 min., or until a toothpick inserted in the center of
a cake comes out clean. Let the cupcakes cool in the pans for about 5
minutes, then turn out onto racks to finish cooling completely.

5. Frost with peanut-butter chocolate frosting and garnish with the re-
served peanuts.

Peanut Butter Chocolate Frosting

1/2 cup - peanut butter 3 tablespoons - unsweetened cocoa
2 tablespoons - butter 2 cups - sifted confectioners' sugar
I teaspoon - vanilla extract 3 Tablespoons - milk, plus droplets
1/8 teaspoon - salt more if necessary

Steps:

1. Beat the peanut butter, butter, vanilla & salt together until smooth &
blended. Combine and sift together the cocoa and confectioners'
sugar in a small bowl. Add this to the peanut-butter mixture, along
with the milk & beat until the frosting is smooth, creamy & spread-
able.

Submit 5 cupcakes on a disposable plate for judging.