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.