Preheat the oven to 400°F (200°C) and generously butter and flour two light-colored muffin pans. (Be careful if you bake in a dark cupcake pan as the cakes can burn.)

Beat the butter, sugar, salt, and orange zest together until light and fluffy.

Add the eggs and almond extract and beat until combined.

In a small bowl, combine the almond flour and the all-purpose flour together, then mix into the butter mixture.

Fold in 2 cups (14oz/400g) of Winter Crunch grapes.

Fill the prepared muffin cups about half-way up and top with the remaining 1 cup (7oz/200g) grape halves.

Bake for 20-25 minutes, until golden brown and a toothpick inserted in the center, comes out clean.

Let cool for about 15 minutes, or until firm enough to handle.

Gently loosen cakes with a knife and lift out of the muffin cups.

Serve warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to two days. Rewarm in a 300°F (150°C) oven for 10 minutes or microwave for about 20 seconds before serving.