Muffins:

• 185 g flour
• 40 g baking cocoa (for a light version, simply replace the baking cocoa with the same amount of flour)
• 1 sachet of baking powder
• 150 g sugar
• 1 sachet of vanilla sugar
• Pinch of salt
• 250 ml sparkling water
• 50 ml sunflower oil
• 1 tsp apple cider vinegar (or brandy vinegar)
• 1 teaspoon vanilla extract liquid

Topping:

• 300 ml organic oat milk (or soy vanilla milk)
• 1 packet of vanilla custard powder
• 2 tablespoons sugar
• 225 g vegan butter, room temperature (here Alsan GREEN; the organic version of Alsan does not become firm enough for piping) a little (sieved) powdered sugar to taste
• 1 teaspoon vanilla extract liquid
• as desired: freeze-dried organic fruit powder or Colour Mill tiffany - Oil blend
  

Muffins:

1 Preheat the oven to 180 degrees top/bottom heat.

2 Sieve the flour, baking powder and baking cocoa into a mixing bowl and add the sugar, vanilla sugar and salt.

3 Mix the oil, sparkling water, vanilla extract and apple cider vinegar and add to the flour mixture.

4 Mix everything briefly with the machine (a few seconds, just so that everything is well mixed).

5. pour the batter into the prepared muffin tins - about 2/3 full in each case - and bake in the middle of the oven for about 20 minutes (test with a skewer!). 

6 Leave to cool on a wire rack.

Topping:

1. cook a pudding with the oat milk, pudding powder and 2 tbsp sugar according to the instructions on the packet, place cling film on top of the mixture and leave to cool to room temperature.

2. whip the butter well (approx. 3-5 minutes), it should become a lot lighter in color.

3. slowly add the cooled pudding one spoonful at a time, stirring constantly, making sure that the buttercream has the right consistency so that it does not curdle.

4 When everything is well combined, add sifted powdered sugar and a little vanilla extract to taste or the freeze-dried fruit powder.

5. color the cream as desired, pipe onto the muffins using a piping bag and decorate with sugar sprinkles.