CALAMANSI CUPCAKES

Once upon a time, I baked and sold these ordinary-looking cupcakes. It became one of my best-selling flavors. Some clients even told me (and I could say the same without bias because I was also able to taste it) that this is much better than the famous Calamansi muffin of Real Coffee and Tea Cafe of Boracay. My version became their favorite. Knowing that warms my heart.

Then, fast-forward to 2020, my sister messaged me last week and forwarded a request from one of her friends (who happened to be one of my clients before) about my recipe for calamansi cupcakes. She intends to sell it (together with her other baked products) to help with their finances in the meantime. Of course, without hesitation, I said yes.

I really don't mind sharing my recipe for others to modify and make it their own. For me, recipes are created to share. Even those family secret recipes. It felt good to know that after all these years, my previous clients still remember this cupcake.

Here's the recipe for you to try. 

CALAMANSI CUPCAKES
12 cupcakes/1  cake

1 cup unsalted butter, cubed and softened
1/3 cup calamansi juice
1 cup white sugar
3 eggs
1¾ cup cake flour
1 tsp baking powder
1 tsp vanilla extract or 1 vanilla pod

Calamansi syrup (mixed together until sugar is dissolved)
3 tbsp. calamansi juice
1 tbsp. sugar

Line cupcake molder with liners. Preheat oven to 338 degrees F (170 degrees C. In a large bowl, sift flour and baking powder. Set aside. In a mixing bowl, beat butter and sugar until pale yellow, then add eggs. While still beating add calamansi juice. Fold in the flour mixture in batches. Mix in vanilla extract. Bake for 15 to 20 minutes. Remove from the oven. While still hot, pour the calamansi syrup over the cupcake (create a small hole using a toothpick). Let it cool completely. Chill in the refrigerator overnight to add an additional layer of goodness.