Never been there, yet! But I can always imagine the waves, the seashore, the people partying and of course the food. They say never leave the island of white, sugary and powdery beaches without tasting one of its best -- Kalamansi Cupcake! Now this got me into more cravings. I researched for the recipe and it's pretty straight forward. Tried and tweaked the mixture to prove their claim and guess what? -- it's .... moist, soft, tangy, less sweet and fresh cake in a cup.... hhmmm uber delish! and oohhh those kalamansi zests i added gave an extra treat and texture to the cuppies.
The challenge now is to compare which one is better, mine or theirs... ;-)
CLASSIC KALAMANSI CUPPIES
makes a dozen regular size cuppies
Ingredients:
125 g (half bar) unsalted butter
1 c white sugar
1/4 c kalamansi juice
1/4 c fresh milk
2 pcs whole eggs
1 1/2 c cake flour
1 tsp baking powder
1/4 tsp salt
Kalamansi zest
note: You can increase kalamansi juice to 1/3 c if you want it more tangy.
Method:
Using a whisk and a mixing bowl, manually cream butter and sugar.
(You can use stand mixer for convenience :-) )
Add eggs one by one and mix.
Add flour, baking powder, salt and kalamansi zest.
Pour milk and kalamansi juice. Mix to combine. Don’t over mix.
Place in a cupcake liner about full.
Bake at 175 degrees for 20 minutes.
Remove from oven and serve warm with cold fruity beverages.
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