225g caster sugar
6 eggs at room temperature
110g wheat-free and gluten-free plain flour
4 level teaspons gluten-free baking powder
55 g ground almonds
finely grated zest of an orange
Preheat oven to 180 C/Gas 4 and place muffin paper cases in a large 12 cup muffin tin.
Beat butter and sugar to a cream and then beat in eggs. Sieve flours with baking powder and stir in along with ground almonds and orange zest.
Distribute evenly among the 12 cases. Bake for 15 -25 minutes until golden and cooked.
Cool on a wire rack and ice if desired when cold. May be frozen.
Makes 12 cupcakes (one and a half inch high muffin cases) or 24 small ones. Lemon may be substituted for orange if desired.