Using stand mixer, combine cream cheese, shortening and vanilla extract, mix on low until smooth. Gradually mix in powdered sugar, on low speed and mix until smooth.

Store any remaining frosting in glass container, in refrigerator.

Preheat oven to 350 degrees F. Fill cupcake pan with cupcake liners.

In small bowl, whisk together coconut milk and the apple cider vinegar. Set aside.

In medium size bowl, shift together flour, cacao powder, baking powder and sea salt.

In another medium size bowl, mix softened coconut oil, sugar and vanilla extract until well combined and then add in apple sauce until combined.

Gradually add flour mixture to coconut oil mixture and blend thoroughly. Then pour in coconut milk and apple cider vinegar mixture and red food coloring until batter is creamy.

Fill cupcake liners 3/4 full and bake for 20 minutes.

Once cupcakes are completely cooled, frost with cream cheese frosting and dust with hibiscus powder.