The full recipe makes 12, you say? I say your cupcakes must be a lot smaller than mine, because this is a half batch and as you can see, they are hardly overflowing.
Gluten free cupcakes! I had no potato flour as the recipe required and little likely use for it in future. So I consulted my Gluten Free Guru (my sister) and she told me to substitute in rice flour, which I had because shortbread. So I did. Not sure what it will have done to the texture because as you can see, Bob, there were NO EXTRAS for taste testing. The batter seemed ok.
Also they’re not quite as pretty as the cookbook illustration because I had no slivered almonds so I chopped up some dry-roasted whole almonds. Taste should make up for ordinariness of appearance, I hope.
Acts of Kitchen 
That looks so wonderful! Thank you for sharing. I love using almond meal in baked goods and your version looks like a GREAT way to use it! Also, I love your photography and blog name 🙂 Looking forward to more posts like this in the future!
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I still think arrowroot would be better than rice flour, but I imagine still effective. What was the result from the lucky recipient?
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That they were very tasty… but she’s also very nice and unlikely to say anything anti 😛
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