In a stand mixer or large bowl, mix together coconut oil, maple syrup, eggs and vanilla extract with a mixer or whisk
In a separate bowl, whisk tapioca flour, coconut flour, baking powder, beet powder and salt together
Slowly mix the dry mixture in with the wet mixture, adding ΒΌ cup at a time until well mixed
Scoop your batter into muffin liners in a muffin pan. Fill each well 2/3 of the way and you should get 10 cupcakes
Place in oven and bake for 18-20 minutes or until cooked through. Use a toothpick to poke through a muffin to make sure the toothpick comes out clean
Frosting
Combine the palm shortening, maple syrup, vanilla, tapioca flour and coconut flour in the bowl of a stand mixer with a whisk attachment or a large mixing bowl
Using the stand mixer or a hand mixer, beat until smooth
Add your chilled coconut milk and beat until well combined. Do not over mix or your frosting might seperate
Once your cupcakes are completely cool, use immediately by placing in a piping bag or ziploc bag with a corner cut off to frost your cupcakes
Notes
This frosting recipe is from The Urban Poser. I only made one modification but the rest is hers, make sure you check out the Original recipe and her amazing website.