For the Cupcakes

1. In a small bowl, mix together the flours, coconut sugar, baking soda and sea salt.
2. In a medium sized bowl, stir together the eggs, coconut oil, vanilla and milk, until thoroughly combined.
3. Pour dry ingredients into wet, and stir until they’re combined.
4. Grease a mini muffin tin with coconut oil. Scoop batter into the liners, filling each almost all the way to the top. The batter should fill the tin almost exactly.
5. Bake the muffins at 350° F for 15 minutes, or until a toothpick inserted into the middle comes out clean.
6. When they are done, remove the muffin tin from the oven and let them cool for at least 30 minutes before frosting. Then, gently remove them from the tin.

For the Frosting

1. Whip the cream until soft peaks form. Divide evenly into 3 separate bowls.
2. Empty the cream from one bowl into the mixing bowl and add the raspberry powder. Whip until stiff peaks from. Scoop back into small bowl and set aside.
3. Clean out the mixing bowl and whisk. Now place the cream from the second bowl into the mixing bowl and add the blue powder. Whip until stiff peaks form. Scoop into bowl and set aside.
4. Clean out the mixing bowl and whisk. Now place the cream from the second bowl into the mixing bowl and add the matcha powder. Whip until stiff peaks form. Scoop into bowl and set aside.
5. Scoop all three frostings into separate piping bags. Pipe the different colors onto four cupcakes each.