For the cupcakes:
250g self-raising flour
2 teaspoons 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 teaspoon vanilla extract
70ml almond milk
1. Pre-heat the oven to 160ºC 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 20-25 minutes 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.
Top tip: Add a sprinkle of desiccated coconut to decorate the top.
Recipe courtesy of www.meridianfoods.co.uk