Instructions

1. Preheat oven to 170°C. Line a muffin pan with paper cases or put some silicon cases on a baking sheet.
2. In a bowl, whisk the eggs, then add the cordial and lemon zest.
3. In a bigger bowl, mix together the almond meal, flour, sugar and baking powder. Make a well in the middle and add the egg mixture. Whisk until combined, then add the butter/spread, and finally the milk. Combine into a smooth batter.
4. Divide the batter evenly into the prepared muffin cups then put the tin in the oven. Bake for 20-25 minutes.
5. Meanwhile mix the glaze.
6. Move the cupcakes to a wire rack and brush them with the glaze.
7. Let them cool completely before serving.