• 150g butter
• 2 eggs
• 1 orange
• 2/3 cup caster sugar
• 200g almond meal
• 1 cup self-raising flour
• icing sugar

For the icing:

• 1/2 cup maple syrup
• 1/4 cup milk
• 50g butter
• dessert spoon sugar

Preheat oven to 170°C. Line a 12 x 1/2 cup muffin tray with paper cases. Place butter, melted and cooled, the whisked eggs, and the finely grated rind and juice of the orange in a bowl. Whisk to combine.

Stir in caster sugar, almond meal and self-raising flour. Mix until well combined. Divide evenly among the paper cases.

Bake for 18-20 minutes or until golden and a skewer inserted into the centre comes out clean

To make the icing

Reduce the maple syrup by half, stir in the milk, butter and caster sugar.  Combine then bring to the boil – after boil, simmer for another few mins.

Spoon glaze mix on the top of cuppers whilst they be warm and add a little more once they have cooled (the first time allows for penetration the second time for a nice sugary top)