For the cupcakes
- Heat the oven to 180°C, gas 4.
- Place paper cases in 10 bun tins.
- Beat the marzipan, butter and sugar in a miming bowl to a smooth paste.
- Whisk in the eggs gradually, whisking constantly until the mixture is smooth.
- Gently fold in the almonds, flour and baking powder until well blended.
- Spoon the mixture into the paper cases and bake for 20-25 minutes until risen and springy to the touch.
- Place on a wire rack to cool.