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Peanut Butter Cupcakes

Peanut Butter Cupcakes.

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.

Peanut Butter CupcakesPeanut Butter Cupcakes.

Guest post by Meridian Foods.

How To Make Peanut Butter Cupcakes:

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}

Peanut Butter Cupcakes

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.

What do you think?

Fancy making some of these Cupcakes?

Peanut Butter CupcakesAbout this post:

  • This is a guest post from Meridian Foods
  • No payment was received.

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