1. Line tartlet trays with 18 paper baking cups.

2. In a large bowl, place the almonds, flour, baking powder, butter, sugar, eggs and lemon zest. Beat with a hand-held electric mixer for about 2 minutes until smooth and creamy.

3. Using teaspoons, divide the mixture among the paper baking cups. Bake in a preheated oven at 350 F. for 20 to 25 minutes until golden and just firm to the touch. Transfer to a wire rack to cool.

4. To decorate, put the lemon juice in a bowl and whisk in the powdered sugar to form a smooth paste. Transfer half to another bowl. Colour one half orange, the other yellow, with a few drops of food colour at a time.

5. Put 2 teaspoons of each colour icing in a plastic bag and squeeze into a corner. Cut off the tiniest tip so the icing can be piped from the corner. Spoon the remaining icing over the cakes, spreading to the edges with a metal spatula.

6. Using the icing in the bags, pipe simple flower shapes over the cakes so the colours contrast. Alternatively, pipe the children's initials or a message onto the cakes.

*If you would prefer to leave out the nuts, use an additional 1/3 cup of gluten-free flour instead.

**Gluten-free Baking Powder: Mix together 3/4 C. rice flour, 1/4 C. baking soda and 1/3 C. cream of tartar. Sieve several times. Store the powder in a screw-top jar.
(prep. time: 5 to 10 minutes)

Add "Flower Cupcakes" to your Favorite Recipes Book

Remove "Flower Cupcakes" from your Favorite Recipes Book

Add "Flower Cupcakes" to your shopping list

Remove "Flower Cupcakes" from your shopping list

Submit your own recipe

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your caloric needs.