Preheat the oven to 200C/400F degrees.
Blend together the butter, eggs, erythritol, coconut milk, salt and vanilla.
Add the coconut flour, baking powder, fresh and dry ginger and whisk until there are no lumps and it is a smooth batter.
Pour into greased cupcake cups or greased muffin tray.
Bake for 20 minutes and allow to cool.
Blend the topping ingredients until smooth. I used a hand blender but feel free to do an upper arm workout and try it with a fork/spoon!
Slather the topping over the cakes (or pipe it, my piping bag had to be thrown out so I had to slather!)
Eat and enjoy!