Step 1Start by making the muffin base. Preheat the oven to 175 °C/ 350 °F. Line a muffin tray with medium muffin paper cups or use a silicon muffin tray. Grease each cup with a small amount of coconut oil or ghee. In a bowl, mix the dry ingredients: almond flour, cocoa powder, whey protein (this ingredient is essential for fluffy cupcakes), powdered Erythritol, cinnamon, baking soda and cream of tartar (if using vinegar, add to the wet ingredients in step 2).