Macha Frosting Charcoal Cupcakes with Vegan Chocolate Protein – perfect for Halloween! 

1 scoop of STRIPPD Vegan Lean Protein Powder Chocolate
1 Tbsp apple cider vinegar
330ml almond milk
250g plain flour
200g caster sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
120ml melted coconut oil
1 Tbsp Charcoal powder
1/2 cup room temperature vegan butter
3 cups icing sugar
1/2 tsp salt
1 tsp pure almond extract
1/2-2 tbsp non-dairy milk
1 1/2 Tbsp Matcha Green Tea 
Preheat your oven to 170 degrees Celsius
Mix the vegan chocolate protein powder, apple cider vinegar, almond milk and plain flour (with whisk or electric mixer)
Mix the caster sugar, baking powder, baking soda, salt, coconut oil, and charcoal powder (with whisk or electric mixer)
Combine both bowls and mix together until smooth. The mixture should be thick
Spoon the batter into a tray of 12 cupcakes
Bake the cupcakes for about 20 min until golden brown and firm. Leave to cool before adding any toppings
Combine the vegan butter, icing sugar, salt, almond extract, non-dairy milk and matcha green tea (with whisk or electric mixer)
Generously frost each individual cupcake
The recipes all include STRIPPD vegan protein powder which can be purchased from Superdrug stores across the UK. 
STRIPPD’s vegan protein contains hemp which has fantastic cholesterol lowering qualities and is also packed full of fibre, as well as vitamins A, C and E. STRIPPD vegan protein costs £19.99 for 490g, and can be purchased from Superdrug or