Baker at Heart ♥

Posts Tagged ‘calamansi

It’s hump-day Wednesday on this side of the world! It’s 10AM here and I’m thinking of what to cook for lunch. I’m on the last week of my three-week long staycation and I’m already dreading the coming Monday!

Last week was pretty busy. I had my last few days of driving lessons (manual really is hard!). Thursday last week turned out to be really crazy, given the amount of alcohol I had ingested that night. I was supposed to go to a party last Friday but plans changed the last minute and I ended up sleeping instead. Good thing the party wasn’t that fun (according to the rumor mill ) – it turned out to be one drama-filled party.

Now, I present you my take on calamansi muffin (or cupcake, whatever, they look similar to me LOL). Calamansi is our local version of lime and lemon. It probably tastes more like lime than lemon though. Calamansi is usually used while it’s still in its unripened state (green in color). It’s used to flavor drinks, cakes, etc and it’s also used as a condiment. It gives food some kick to it.

Pepper.ph made a food hack of the calamansi muffins found in probably one the best beaches in the world, Boracay. I have never been there and I don’t have plans of going there soon. I’m not a beach person because I’m half blind and I’m deathly afraid of riding small boats. You need to ride those small boats to get to the island. If the government puts up an airport on the island itself, then maybe that’s the time that I’ll think of going there.

So why cupcake? I used cupcake liners for this recipe because I didn’t want to bother with cleaning my muffin pans. It wasn’t a bad idea actually, it was just that the sides didn’t turn out as golden as the ones on Pepper.ph’s photos. Mine were pale, like vanilla cupcakes but boy, they tasted amazing!

Calamansi Cupcakes

IMG_5274

adapted from Pepper.ph / Makes 12 / Bakes in 18-23 minutes at 350F (180C)

You’ll need:

1/2 cup unsalted butter, softened
1 cup granulated sugar
2 eggs
1 1/2 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/4 cup milk
1/4 cup calamansi juice

Directions:

1. Preheat oven to 350F. Line a 12-cup muffin pan with liners. But if you want that golden hue and crust on the sides, grease well the muffin pan holes and put the batter directly to the pan.

2. Mix the flour, baking powder and salt in a small bowl.

3. Combine calamansi juice and milk in a small bowl.

4. Cream butter and sugar on medium speed for about 3 minutes. Add eggs, one at a time. Make sure to mix thoroughly between additions.

5. Alternately add the dry and wet ingredients to the creamed mixture, starting and ending with the dry ingredients.

5. Scoop into the muffin pan and bake for 18-23 minutes. Mine were okay at 19 minutes.

6. Cool cupcakes in the muffin pan on a wire rack for about 15 minutes. Remove from pan and place on wire rack to cool further.

These can be stored on air-tight containers for about three days. Best eaten on the same day of course! If you check Pepper.ph’s photos, you’ll see that the sides of their muffins are golden. You can achieve this by doing away with the liners and putting the batter directly to the muffin pan. The heat will give them that crusty, golden look.