Beet Red Velvet Cupcakes

Preheat oven to 350 degrees. In a large bowl combine flours, cacao, baking powder, and salt. Whisk to combine. Puree steamed beets until they are a smooth consistency. In another bowl combine stevia, eggs and egg white, vanilla, beet puree (reserving 1 tbsp.), oil, and coffee and whisk to combine. Gently fold dry ingredients into the wet ingredients and stir until just combined. Line a muffin tin with liners and fill halfway with the cupcake batter. Bake for 15-18 minutes until cupcakes are done and let cool COMPLETELY. When cupcakes are full cooled, make the frosting by removing the solid cream on top of the chilled coconut milk. (save the liquid for smoothies etc.) Add the solid cream to a chilled stand mixer bowl. Turn on medium speed and beat until smooth and creamy. Add in vanilla and Stevia and combine one more time. Store in fridge until ready to ice and serve the cupcakes. Stir in 1 tbsp. of beet puree and swirl it in to create a light pink swirl throughout the icing. Top each cupcake with a little icing and serve immediately or store in the refrigerator until ready to eat.