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
- 1 tsp vanilla extract
- 70ml almond milk
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 to 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.
Top tip: Add a sprinkle of desiccated coconut or some vegan sprinkles to decorate the top.