Peanut butter cupcakes

These totally moreish peanut butter cupcakes are topped with a creamy, chocolate/peanut butter frosting that everyone will love. They’re also suitable for vegan pals.

Ingredients (serves: 12)

For the cupcakes:

250g self-raising flour

2tsp 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

Method

Heat the oven to 160°C and line a 12-hole muffin tin with cake cases. Combine the flour, baking powder and sugar in a large bowl.

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.

Spoon the mixture into the cake cases and bake for 20-25minutes then set aside to cool.

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.

To decorate, add a sprinkle of desiccated coconut or some vegan sprinkles.

Recipe courtesy of meridianfoods.co.uk