Peanut Butter Cupcakes | Living North

Peanut Butter Cupcakes

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Meridian Peanut Butter Cupcakes
Serves: 
12

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 icing
100g Meridian smooth peanut butter
50g unsweetened cocoa
200g unrefined icing sugar
1tsp vanilla extract
70ml almond milk

Method

Preparation: 20 minutes
Cooking: 25 minutes

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. 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 20–25 minutes 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.

www.meridianfoods.co.uk

Published in: March 2015

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