Gluten free strawberry & almond cupcakes

Preheat oven to 165C/325F

Line muffin tray with paper cases or baking tray with silicone cases

Beat butter and sugar until light and fluffy

Beat in eggs one at a time until batter is smooth

Fold in the sifted flour, ground almonds and almond extract with a metal spoon

Pipe batter into cases

Divide jam between the cases and, using a cocktail stick, swirl into batter

Bake for about 20 mins until cakes bounce back when lightly pressed

Place cakes on rack until cool

Sift the fondant Icing Sugar into a large bowl and make a well in the centre. Add the water, a teaspoonful at a time, and stir with a wooden spoon until you have a smooth pourable paste