Berry Cupcakes

Ingredients
5 oz ground almonds (almond meal)
1 1/4 cups pure icing sugar, sifted
3/4 cup gluten-free plain flour
1 lemon, rind finely grated
5 eggwhites, at room temperature
5 oz butter, melted, cooled
5 oz punnet blueberries or raspberries
Directions:
Preheat oven to 400 F. Grease a 12 x 1/3-cup capacity muffin pan or an 8 x 1/2-cup capacity mini loaf pan.
Place almonds, sugar, flour and lemon rind into a bowl. Mix well to combine.
In a separate bowl, whisk eggwhites with a fork until frothy. Add to flour mixture. Mix until just combined. Stir in melted butter. Gently fold through berries.
Spoon mixture into holes so they are three-quarters full. Bake for 20 minutes or until a skewer inserted into the centre comes out clean. Stand in pan for 10 minutes. Transfer to a wire rack to cool.