Preheat oven to 350 degrees Fahrenheit.

Pour the milk into the measuring cup & add 1 tbsp. apple cider vinegar. Stir & leave sit for at least 10 minutes. Continue to the other steps.

Melt coconut oil in a small saucepan over medium-low heat, or microwave until melted.

Pour coconut oil into a medium-sized bowl & add 1 tsp. apple cider vinegar. Mix in the maple syrup or honey, vanilla, salt & Macadamia Chunk Soft Granola.

Sift in the flour, baking powder, baking soda, cocoa powder & red food coloring or beetroot powder.

Combine the milk & vinegar mixture to the flour mixture & mix well with a fork.

Place 12 cupcake liners into the tin & add an even amount of mixture to each liner.

Bake in the oven for about 15 to 20 minutes, or until a toothpick comes out clean.

Carefully remove cupcakes from tin and let cool completely on cooling rack. Move to the next step to make the icing while the cupcakes cool.

Add softened coconut oil [not melted] to a large mixing bowl & use an electric hand mixer to cream it until it becomes light & fluffy, about 1 to 2 minutes. Add in pure vanilla extract & beat to combine.

Slowly add sifted powdered sugar, bit by bit, & continue mixing until the mixture becomes fluffy. If too thick, add coconut milk 1 tbsp. at a time.

If cupcakes are completely cooled, evenly spread icing over each cupcake with a knife or decorate with a pastry bag & your choice of tip. If cupcakes are still warm, cover the icing & store it in the fridge until the cupcakes are ready to be iced.

Top with red, white & blue sprinkles! If they last you longer than 2-3 days, store remaining cupcakes in refrigerator in an airtight container.