Meridian Foods update – 15.00pm Thursday 26th March.

We are currently experiencing exceptionally high demand for our products and because of this have had to take the extremely tough decision to temporarily close our store while we catch up with orders in our system. Any orders placed before 3pm on Thursday 26th March will still be delivered as soon as possible but please bear with us during this time.

We plan to open again soon and will keep you updated here and on our social media pages.

Sorry for the inconvenience caused and please stay safe and stay at home where possible.

Vegan Peanut Butter Cupcakes

Posted by Meridian on

Vegan Peanut Butter Cupcakes

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


  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.

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