Preheat your oven to 350 F (180 C) and laugh out loud very theatrically to draw attention to yourself. If your oven’s anything like mine, be prepared to keep that belly laugh going for a solid 16 minutes. This seemed like a good idea at the time, right?

Act pleasantly surprised to see the crowd you’ve managed to draw around yourself. Turn your attention to making the recipe in spite of your new audience heckling you for more chuckles.

Grab a big bowl shaped like an upside-down circus tent and crack each egg on the rim with a flourish and a crowd-pleasing “Mmm, egg-cellent!” This makes absolutely no difference to the way the recipe will turn out, but it will keep your audience happy.

Use an electric mixer to get the eggs in a froth. Again, do it with a generous flourish to keep your audience in a state of egg-stasy and anticipation.

Add the erythritol and salt, then mix again. When the last two ingredients have dissolved, show the bowl to the crowd so they can marvel at the magic trick you just performed.

Add the almond flour, ground flaxseed, cocoa powder, espresso powder and baking powder in that order, or not in that order at all. Who cares when you’re clowning around?

Add the whipped cream and hot water, then fold the mixture together without folding the handle of your spatula.

Add the butter, chocolate chips and cranberries and fold again. Relax, you’re done with the origami now.

Divide the mixture into cupcake moulds. Be sure to divide everything equally so one clown doesn’t get a bigger nose than all the others and make them feel left out.

he next step is really easy to guess if you like your cupcakes to be baked. Surprise! Put the cupcakes in the oven for 18 minutes.

While the cupcakes are baking, prepare the frosting by whipping all the ingredients together in a bowl.

When the cupcakes have cooled, add a dollop of frosting to each one. Now these clowns need a nose, so top each one with a fresh cranberry and they’re ready to enter the circus ring!

Carbs 5 g, fat 23 g, Protein 7 g