Halloween Vegan Charcoal Protein cupcakes green
Lay out all ingredients for the cupcakes on your table and pre-heat oven at 180C/360F.
Pour the apple cider vinegar into a measuring jug and add the almond milk. Let stand until curdled, about 5 minutes.
In a large bowl, combine all the dry ingredients together and mix until well incorporated.
Pour the melted coconut oil over the almond milk mixture in the measuring jug.
Pour the wet ingredients into the dry ingredients and stir just until blended.
Spoon the mixture into the cupcakes mold, dividing evenly. Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes. Cool in the tin set over a wire rack whilst preparing the frosting.
Now frosting: place all ingredients with 1/2 of the powdered sugar in a large bowl and cream together with a mixer.
Add the rest of the powdered sugar plus a bit more almond milk and continue to mix until well combined and frosting consistency.
Pipe frosting onto your cupcakes once cool and enjoy!