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Oct 14, 2009
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Calamansi Cupcake

By: Aileen Anastacio


Calamansi Cupcake

If you prefer a tangier citrus flavor, replace the milk in the icing recipe with calamansi or lemon juice.   (Click to see more cupcakes:  Crazy for Cupcakes: 12 Recipes  )

Makes
12 cupcakes 
Prep Time 15 minutes 
Baking Time
18 to 20 minutes

 

1 cup butter, softened
1 cup sugar
4 eggs
1 teaspoon vanilla
1/3 cup calamansi juice
2 cups all-purpose flour
1 tablespoon baking powder
candy sprinkles for topping

For the buttercream icing
100 grams unsalted butter, softened and cubed
1/4 cup milk
1/2 tablespoon vanilla extract
3 3/4 cups confectioners’ sugar, sifted 

 

1  Preheat oven to 350ºF. Line muffin tins with paper cups.

2
  Cream butter and sugar in the bowl of an electric mixer until light and fluffy. Add the eggs one at a time, then the vanilla, then calamansi juice.

3
  In a separate bowl, combine flour with the baking powder. Mix well.

4
  On low speed, gradually add the flour to the butter mixture a little at a time and mix until well combined.

5
  Scoop batter into paper cups and bake for 20 minutes or until toothpick inserted comes out clean. Remove cupcakes from the muffin molds and allow to cool before icing.

6
  Make the icing: Cream the butter for about two minutes in the bowl of an electric mixer on high with the paddle attachment. Add milk, vanilla extract, and half of the sifted confectioners’ sugar. Beat on low and gradually increase speed to mediumhigh. Beat until mixture is light and fluffy. Add the remaining confectioners’ sugar and beat for another 3 to 5 minutes. The mixture should have a spreadable consistency. (Add extra milk if mixture is too dry, add extra confectioner’s sugar if mixture is too wet.) If you wish to color your icing and/or flavor it, add the color a drop at a time, same goes for the flavoring.

7  Top each cooled calamansi cupcake with a dollop of icing and top with candy sprinkles. Serve.

Storage tip: Calamansi cupcakes can be stored at room temperature in an airtight container for up to four days. If refrigerated, place in the microwave and defrost for 20 to 30 seconds to bring them back to life.


Related recipes:

 

 

Photography by At Maculangan | Styling by Paulynn Chang-Afable

 




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NOTE: Yummy.ph is a CLEAN ZONE. Editors reserve the right to delete obscene comments.
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  • Dodo Apr 22 2010 @ 08:24pm Report Abuse
       
    do you accept orders? or where can we buy these?
  • Ella B. Apr 14 2010 @ 03:56am Report Abuse
       
    How long can the icing be kept?
  • Mavs Apr 12 2010 @ 01:05am Report Abuse
       
    Wow I like this. Not your typical flavor cupcakes. I like citrusy bread products.
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