Line a tin with 12 cupcake liners. Preheat oven to 350*
Have all ingredients at room temperature
In the bowl of an electric mixer, beat at medium speed until crumbly, sugar and almond paste.
Add butter and mix until light and fluffy.
Add eggs, one at a time and beat on medium speed until well creamed.
Add rum and almond extracts.
Mix dry ingredients together and add to the butter mixture at low speed, just until combined.
Do not over mix!
Fill 3/4's full. Bake for 20 to 25 minutes or until golden. the tops should spring back when lightly pressed. Let cool a few minutes and then finish cooling on a wire rack.