How amazing do these peanut butter cupcakes look?
Moreish cupcakes topped with creamy chocolate peanut butter frosting that everyone will love. Suitable for a vegan diet.
Guest post by : Meridian Foods
Serves: 12
Preparation time: 20 minutes
Cooking time: 25 minutes
What You Need
For the cupcakes:
- 250g self-raising flour
- 2 tsp baking powder
- 100g unrefined golden caster sugar
- 250ml almond milk
- 160g Meridian smooth peanut butter
- 100ml nut oil
For the frosting:
- 100g Meridian smooth peanut butter
- 50g good quality unsweetened cocoa
- 200g unrefined icing sugar
- 1tsp vanilla extract
- 70ml almond milk
- Dusting of coconut {Optional}
What You Do:
1. Heat the oven to 160C and line a 12 hole muffin tin with cake cases. Combine the flour, baking powder and sugar in a large bowl.
2. In a separate bowl beat together the almond milk, peanut butter and nut oil until smooth. Make a well in the centre of the dry ingredients and pour in the liquid. Stir gently until you have a smooth, thick mixture.
3. Spoon the mixture into the cake cases and bake for 20-25mins then set aside to cool.
4. While the cakes are cooling make the frosting. Beat together all the ingredients to make a stiff smooth frosting. Once the cakes are cool spread or pipe the frosting on top. If the frosting is too stiff, add an extra splash of almond milk.
Cook’s tip:
- Add a sprinkle of desiccated coconut or some vegan sprinkles to decorate the top.
About this post:- This is a guest post from Meridian Foods
- No payment was received.
