Halloween Immunity Cupcakes

• 250 g flour
• 3 tsp baking powder
• 2 tbsp cocoa powder
• 1 tbsp Unicorn Superfoods Chocolate Fudge Plant Protein powder @unicornsuperfoods
• ½ tsp baking soda
• 100g raw cane sugar
• 1 pinch salt
• 120g plant- butter
• 250 ml plant milk
• ½ tsp vanilla powder
• 100g dark chocolate drops 

• 1 cup vegan cream ( 250ml )
• 1 sachet cream stiffener
• 1-2 tbsp Unicorn Superfoods Immunity Blend Powder 
• 1 tbsp powdered sugar
  
  

Preparation

1. Preheat the oven to 180°C bottom and top heat. Line the muffin tray with paper cups.
2. Mix the flour, baking powder, cocoa, baking soda, protein powder, sugar and salt.
3. Melt the margarine and stir it into the soy milk and syrup.
4. Stir into the dry ingredients and pour into the lined muffin tray.
5. Sprinkle with the chocolate drops and bake in the oven for about 20 minutes.
6. Remove from the oven and let it cool down.
7. Whip the cream and then drizzle in the cream stiffener powder.
8. Finally, stir in the Immunity Blend powder and pour the mass into a piping bag.
9. Decorate and enjoy!

This recipe was created by Daniela Haller from @danistrailcooking