Preheat oven to 350 degrees. Line a standard muffin pan with paper liners or grease it well with gluten-free non-stick cooking spray.
Crumble the almond paste in the bowl of a food processor fitted with a steel blade. Process until the paste is well crumbled. Add the butter, salt and sugar and process until well combined. Add the flour, milk and eggs and process until the mixture turns into a thick batter. Divide the batter among the prepared muffin cups. Rap the pan on the counter 3-4 times to settle the batter.
Using a spoon, take a heaping tablespoon of the Cake and Pastry Filling and spoon into the center of each mini cake, pressing the spoon into the batter so a little filling goes into the center of each of the cakes.
Bake for 18 – 22 minutes or until the cakes are firm and just starting to brown but are still pale. Let cool.
* To make your own pastry quality homemade gluten-free flour, whisk together 3/4 cup superfine white rice flour, 1/4 cup tapioca starch, 1/4 cup potato starch, 1/2 cup superfine sweet rice flour and 1 teaspoon xanthan gum.