For the cupcakes:

Preheat the oven to 350 F. Line a 12 cup cupcake tin with cupcake liners and lightly spray the liners with nonstick spray.
Place the margarine and Champion Icing Sugar into mixer bowl and whisk until creamy and fully combined.
In a large bowl combine all purpose flour, cocoa powder, Champion Baking Powder, Salt, Indi Ground Cinnamon. Whisk about 20 seconds to fully combine
Add eggs and vanilla extract to mixer on med high to combine fully. To this mixture alternate flour mixture and milk until fully combined. Do not overmix.
Pour batter equally into prepared cupcake pan and bake for 20 minutes or until cupcake toothpick inserted into the center comes out clean.
Let cool fully before decorating.

For Poinsettia Flowers.
Mix Royal Icing according to directions provided on the Champion Icing Sugar package at med stiff consistency with red food color. Use #352 decorating tip with a piping bag and proceed to decorate cupcakes. Let poinsettia flowers dry for at least 12 hours. Enjoy