As I was browsing through my YUMMY 2010 Planner I found this recipe and decided to give it a try.
Do you prefer sweet and tangy flavors? This is the cupcake that you should be eating.
In case you can’t find kalamansi in your part of the world, you can substitute it with key lime, lime, or lemon.
It is definitely a palate-pleaser on it’s own or luxuriously iced with almond buttercream frosting.
1 cup softened butter
1 cup granulated sugar
4 large eggs
1 teaspoon vanilla extract
1/3 cup kalamansi juice
2 cups sifted all-purpose flour
1 tablespoon baking powder
Preheat oven to 350°F.
Line muffin pan with paper cups.
Sift flour and baking powder together. Set aside.
In a mixing bowl, cream butter and sugar until light and fluffy.
Add eggs one at a time, making sure that the eggs are fully incorporated before each addition.
Alternately add the flour mixture and vanilla and kalamansi juice a little at a time.
Mix until well-combined.
Pour batter into prepared cupcake pans.
Bake for 20 minutes or until toothpick inserted in center comes out clean.
Remove from cupcake pans and cool completely before serving.
Makes 18 2-ounce cupcakes.