Using a stand mixer or hand mixer cream together butter substitute and sugar

add in egg substitute and vanilla extract

in a separate bowl, mix together flour substitute, baking soda, salt, and cocoa powder

with mixer running, add half of the flour mixture to the creamed butter

add in unsweetened rice milk

add in the other half of the flour mixture

beat until well blended

spoon into cupcake pan and cook in a 350F oven for 15 minutes

hollow out a cone in the middle of the cupcakes with a knife once cool

mix gelatin into 1/2 cup cold water and set aside until it gels

dissolve sugar into 1/2 cup of water

add in gelatin and bring to a boil

once it is almost boiling over the pan, transfer it to a stand mixer

stir in salt and vanilla

stir in mixer on low until it is combined and then stir on high until it is the consistency of marshmallow fluff

put half of the marshmallow fluff into a piping bag and pipe into the hollowed out cone in the middle of the cupcakes

optional: dye the coconut shreds desired color

using your hands, cover the cupcake with marshmallow fluff

dip in coconut