these have all the same tastes that you remember from childhood without the dairy or gluten to make you sick
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