Preheat oven to 160C. Combine dry cupcake ingredients in a large mixing bowl and mix until well combined with a spoon. In a second bowl heat the butter in the microwave until almost melted (about 45 seconds) and stir to finish melting. Make sure the butter isn’t too hot and add your eggs, whisk together. Add milk and vanilla and whisk to combine.

Divide patty pans between a 12 cup capacity muffin tray. Give the batter a final mix and divide between the patty pans. Bake at 160C for approximately 20 minutes. Allow to cool in the pan about 5 minutes or until cool enough to handle and then remove to a wire rack to finish cooling.

Start making your buttercream. Place softened butter in a mixing bowl and beat with electric beaters until butter is pale and creamy. You may need to scrape down the sides of the bowl once or twice. Once the butter has been beaten add in your warm almond milk and beat to combine. Add sweetener a teaspoon at a time and beat after each addition to incorporate. Do the same with your protein powder, adding a teaspoon at a time. You should have a really thick consistency buttercream when you’re done.

When cupcakes are completely cooled pipe or spread your cookies and cream buttercream frosting on top. Can be served immediately or chilled for later.