Beat the eggs well, stir in the coconut oil, coconut milk and vanilla.
In a separate bowl mix the dry ingredients.
Stir the dry ingredients into the wet and mix well.
Add the red food colouring and mix well. If the batter seems too thick add more coconut milk). It should resemble cake/pancake batter.
Place the batter into cupcake cases ¾ of the way up and bake for 20 minutes until the tops spring back lightly when touched.
Allow to cool
Make the Topping
For the cream cheese topping, mix the cream cheese, erythritol, vanilla extract and butter until soft with no lumps. (Mix with a blender if it's easier).
Smother the cupcakes with the topping!
Eat and enjoy!
Makes 9 CupcakesNutritional Info per cupcake: 190 Calories, 19g Fat, 4g Protein, 4g Total Carbs, 2g Fibre, 2g Net CarbsThe net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.