1scoop of vegan protein of your choice(e.g. pea protein or almond flour)
1cupnon-dairy milk
1tspapple cider vinegar
2Tbspcocoa powder
1/3cupcoconut blossom sugar(regular sugar will work too)
1tsppure vanilla extract
1 1/2cupsflour
1 1/2tspbaking powder
1/2tspbaking soda
1/4tspsalt
Vegan margarine(e.g. Cardin)
For the frosting
Le-Coquin Signature whipped cream
1TbspPure vanilla extract
Cocoa powder
Instructions
Preheat oven to 160 degrees Celsius.
Line a muffin tray / cupcake holder with vegan margarine.
Add milk and vinegar to measuring cup and set aside.
In a mixing bowl add sugar and vanilla extract, set aside.
Sift the following dry ingredients together in a mixing bowl: 1 scoop protein powder, 1 cup of flour, baking soda, baking powder, salt, and then remaining 1/2 cup flour.
Sift the dry ingredients over the coconut sugar and vanilla extract, alternating with the milk mixture. Mix / blend until very well incorporated.
Divide the mixture among cupcake holders, making sure not to overfill the holders (fill up ¾ of each holder).
Bake at 160C for 20-25 minutes, or until a toothpick inserted into the center comes out clean. You will see slight golden brown colour.
Let cool completely.
In the meantime, prepare the frosting: Mix the Le Coquin Signature Whipped Cream with the pure vanilla extract.
Once cupcakes are cooled, frost the cupcakes and top with cocoa powder.