Gluten Free Orange Cupcakes

• 225g butter
• 225g caster sugar
• 6 eggs at room temperature
• 110g wheat-free and gluten-free plain flour
• 110g cornflour
• 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.

Comments: Makes 12 cupcakes (one and a half inch high muffin cases) or 24 small ones.

Lemon may be substituted for orange if desired.