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. If you prefer a tangier citrus flavor, replace the milk in the icing recipe with calamansi or lemon juice.
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.
No comments:
Post a Comment