These are so pretty, and so easy to make, I use this recipe from Kootoyoo, which hasn’t failed me yet, I don’t like coconut so I substitute with half a cup of ground almonds instead, I also add a couple of tablespoons of lemon juice to the milk to increase the lemonyness*. Itti bitti cupcakes like this take 13-15 minutes in my oven (my oven is hot, I set it on 150 non fan) and bigger normal sized cupcakes take around 20 minutes. They are so delicious and cupcakey* without even having to beat the butter to a pulp before getting started, which is perfect because I don’t have an electric miximajig*.
To add a little festive Christmasyness* I divided the mixture in three and added red and green food colouring, then made up a butter icing to turn them into butterfly cakes, and they are about to hit the table for Christmas Eve afternoon tea, with ‘spiders’ (two crackers, sandwiched with peanut butter or cheese spread with pretzel sticks for legs and sultanas for eyes) and salmon and cucumber sandwiches (which probably won’t get eaten).
*This blog post is dedicated to all the magical made up words out there.