Preheat your oven to 350°F.
Line a muffin tin with grease-proof muffin liners in a color of your choice (remember, they are going to be on display).
Beat the butter and sugar together until pale and creamy, then stir in the eggs and almonds, and then the lemon zest and juice.
Sift the gluten-free flour and baking powder into this mixture; add the polenta flour, and stir gently until combined.
Carefully spoon the mixture into the muffin liners, being careful not to spill any on the sides. Only fill them halfway (to allow room for the icing).
Bake for 20 minutes or until the cupcakes are firm to the touch. If in doubt, gently test with a skewer: if it comes out clean, they are done. (The cakes will have risen but will still be below the tops of the muffin liners.)
Transfer to a wire rack and allow to cool completely. Frost with gluten-free frosting.
Reprinted by permission from <a href="http://www.amazon.com/gp/product/0789320878/ref=as_li_ss_tl?ie=UTF8&tag=craftfocom-20&linkCode=as2&camp=217145&creative=399349&creativeASIN=0789320878">"The Natural Wedding: Ideas and Inspirations for a Stylish and Green Celebration."</a> Written by Louise Moon; photographs by Marc Wilson.