For Cake

1. Preheat oven to 350 degrees and prepare cupcake pans
2. Whisk apple cider vinegar in coconut milk and let rest
3. Using a food processor, process succanat and grated ginger for about 30 seconds.  The sugar should be crumbly with a strong ginger smell
4. Sift flour, baking soda, baking powder and salt in a large mixing bowl
5. Mix in ginger sugar to flour mixture
6. While mixing add coconut milk, coconut oil alternately starting and ending with milk
7. Do not overbeat.
8. Spoon mixture into cupcake pans and bake for 17-19 minutes.

For Frosting

1. While baking cupcakes, prepare frosting.  Cream margarine and coconut butter.
2. Add ¾ cup powder sugar and mix
3. Add 1 TB of coconut oil and 1 TB coconut milk while continuously mixing
4. Add rest of powder sugar and continue to mix
5. Add remaining coconut oil and coconut milk and mix until incorporated.