Preheat oven to 350 F. In a small bowl, mix together the coconut milk and apple cider vinegar. To measure the coconut milk, you want to get half of the cream on top of the can and then fill up the measuring cup with the water underneath the cream. Mix well to distribute the apple cider vinegar into the coconut milk. Set aside.

In a large bowl, beat together the eggs, coconut oil, vanilla, and coconut milk mixture. Mix well until the eggs are thoroughly broken up and combined.

Add the coconut sugar and continue to mix until it’s dissolved into the batter.

Gently mix in the almond flour, tapioca flour, cacao powder, and baking powder. Be careful not to over mix the batter. Only mix until no flour clumps remain.

Add the red food coloring to the batter and mix. It should turn a bright red color quickly.

Line a muffin tin with cupcake liners. Use a large 2 oz cookie scoop to scoop the cupcake batter into the liners. Because this is a gluten free cupcake, you can fill up the liners almost to the top as they don’t rise as much as traditional cupcakes. Bake in the oven for 15 - 18 minutes until the tops of the cupcakes are a darker shade of red and you can insert a toothpick into the center of one and it comes out clean. Allow the cupcakes to cool completely before icing.

For the frosting, melt the white chocolate in a pot or skillet. I like to place the skillet over pot of simmering water which allows the chocolate to melt effortlessly without burning. Set the melted white chocolate aside to cool down slightly.

Beat the cream cheese in a mixing bowl until creamy. Add 1 cup of the powdered sugar and continue to mix. Add another cup of powdered sugar as well as the almond milk and vanilla and mix until the powdered sugar is incorporated. Add another cup of powdered sugar and repeat.

Add the melted white chocolate to the bowl and mix well into the frosting. Add the remaining ½ cup of powdered sugar and mix well. The frosting should be thick and silky smooth. If it’s too thin, add another ¼ cup of powdered sugar until it reaches the desired consistency. If it’s too thick, add a tablespoon of almond milk until it reaches the desired consistency.

Fill a large piping bag fitted with a star tip with the frosting. Pipe the frosting in a large swirl on top of each cooled cupcake.

Chop up some extra white chocolate chips and sprinkle over top of each cupcake to garnish, optional.