Sift the coconut flour and cocoa powder into a large mixing bowl and add in the almond flour, baking powder, baking soda, xanthan gum and a pinch of salt. You can sift the almond flour but I wouldn’t recommend it unless you have the super fine one.
In another bowl add the butter and microwave it for 30-45 seconds till it’s melted. Then add in the vanilla, the vinegar, the erythritol and beat with an electric beater. Then add the buttermilk followed by the eggs and finally the food colour.
Then add the wet ingredients into the dry ingredients and whisk till it all comes together to form a batter.
Line a baking tray/muffin tray with cupcake liners and divide the batter into 10 even cupcakes. An ice-cream scoop comes in handy to make this easier.
Bake for 18-24 minutes till fully cooked. To check if the cupcakes are done insert a toothpick and it should come out clean.
Let the cupcakes cool completely before you frost them. Otherwise the frosting will melt.
To make the frosting make sure the butter and cream cheese are at room temperature.
Add all the ingredients into a bowl and beat with your electric whisk. And your frosting is ready.
Put the frosting into a piping bag and ice the cupcakes once they are cooled.