Paleo Champagne Cupcakes

0 Prep. Pre-heat oven to 350F and line cupcake tins with muffin liners.
1 Mix the dry ingredients. In a large mixing bowl, sift almond and coconut flours together. Next add baking soda + baking powder and mix to combine.
2 Prepare the wet ingredients. In the bowl of a stand mixer, cream together butter, granulated monkfruit, eggs + vanilla.
3 Mix the batter. With the mixer on medium low speed, gradually add in the dry ingredients mixing until the batter is smooth. With the mixer still on medium low, add the champagne to the batter + mix just enough to fully incorporate.
4 Bake. Spoon mixture into cupcake liners and bake 20-25 minutes or until a toothpick comes out clean.
5 Prepare the champagne simple syrup. While the cupcakes are cooling, add champagne and monkfruit sweetener to a saucepan over medium heat, stirring frequently until monkfruit dissolves. Once cupcakes are almost cooled, poke tiny holes in the top using a toothpick or cake tester and carefully spoon champagne simple syrup over top. Allow to finish cooling at room temperature. 
6 Prepare the champagne buttercream frosting. In the bowl of a stand mixer, combine softened butter, powdered monkfruit, vanilla extract and champagne. Mix on medium until smooth. Once cupcakes are cooled, add vanilla frosting to a piping bag and decorated as desired.