This recipe is from Yummy Magazine (April 2009 Issue)
Ingredients
Array
(
[0] => Array
(
[377e83ff-53a8-41d4-4df3-6d4d1d062654] => Array
(
[title] => butter, regular, pat
[ingredientid] => 4387
[ingredientuuid] => 377e83ff-53a8-41d4-4df3-6d4d1d062654
[quantity] => 1.00
[measure] => cup
[title_custom] => butter
[componentid] => 0
[method] => softened
)
[9aa6ff5e-c013-0334-4106-56d4ceff48dc] => Array
(
[title] => sugar, powdered
[ingredientid] => 32207
[ingredientuuid] => 9aa6ff5e-c013-0334-4106-56d4ceff48dc
[quantity] => 1.00
[measure] => cup
[title_custom] => sugar
[componentid] => 0
[method] =>
)
[d2fa30b2-193f-a4a4-c16c-2433566ee833] => Array
(
[title] => eggs, raw, large
[ingredientid] => 14407
[ingredientuuid] => d2fa30b2-193f-a4a4-c16c-2433566ee833
[quantity] => 4.00
[measure] => each
[title_custom] => eggs
[componentid] => 0
[method] =>
)
[3ff6e74d-ec21-a234-2d94-23a13d39f4ff] => Array
(
[title] => vanilla extract
[ingredientid] => 34000
[ingredientuuid] => 3ff6e74d-ec21-a234-2d94-23a13d39f4ff
[quantity] => 1.00
[measure] => teaspoon
[title_custom] => vanilla
[componentid] => 0
[method] =>
)
[26b9a114-cf25-b8d4-85f3-7257e3b9f452] => Array
(
[title] => juice, lemon, fresh
[ingredientid] => 19880
[ingredientuuid] => 26b9a114-cf25-b8d4-85f3-7257e3b9f452
[quantity] => 0.33
[measure] => cup
[title_custom] => calamansi juice
[componentid] => 0
[method] =>
)
[1d9a5b1d-93d7-4f74-fd2f-53a3e718a4ee] => Array
(
[title] => flour, all purpose, bleached, enrich
[ingredientid] => 15445
[ingredientuuid] => 1d9a5b1d-93d7-4f74-fd2f-53a3e718a4ee
[quantity] => 2.00
[measure] => cups
[title_custom] => all-purpose flour
[componentid] => 0
[method] =>
)
[acefd54d-ed6a-2a54-85af-f22224787133] => Array
(
[title] => baking powder, continuous action
[ingredientid] => 826
[ingredientuuid] => acefd54d-ed6a-2a54-85af-f22224787133
[quantity] => 1.00
[measure] => tablespoon
[title_custom] => baking powder
[componentid] => 0
[method] =>
)
[e71c8534-af8c-31e4-b162-09b5beca0673] => Array
(
[title] => decorative candies, sprinkles, candy coated milk choc
[ingredientid] => 11271
[ingredientuuid] => e71c8534-af8c-31e4-b162-09b5beca0673
[quantity] => 0.00
[measure] => each
[title_custom] => candy sprinkles
[componentid] => 0
[method] => for topping
)
)
[1] => Array
(
[c221c1d4-a6d8-eb14-91ce-e58192a2adeb] => Array
(
[title] => butter, unsalted
[ingredientid] => 4404
[ingredientuuid] => c221c1d4-a6d8-eb14-91ce-e58192a2adeb
[quantity] => 100.00
[measure] => grams
[title_custom] => unsalted butter
[componentid] => 1
[method] => softened and cubed
)
[1ebb8d80-bfa4-04d4-3d0a-7eee5cbe80f3] => Array
(
[title] => milk, whole, 3.5%, homogenized, w/add vit d
[ingredientid] => 21565
[ingredientuuid] => 1ebb8d80-bfa4-04d4-3d0a-7eee5cbe80f3
[quantity] => 0.25
[measure] => cup
[title_custom] => milk
[componentid] => 1
[method] =>
)
[3ff6e74d-ec21-a234-2d94-23a13d39f4ff] => Array
(
[title] => vanilla extract
[ingredientid] => 34000
[ingredientuuid] => 3ff6e74d-ec21-a234-2d94-23a13d39f4ff
[quantity] => 0.50
[measure] => tablespoon
[title_custom] => vanilla extract
[componentid] => 1
[method] =>
)
[37512e60-b9c7-0c24-55cd-003c327187b9] => Array
(
[title] => sugar, confectioners/powdered
[ingredientid] => 32200
[ingredientuuid] => 37512e60-b9c7-0c24-55cd-003c327187b9
[quantity] => 3.75
[measure] => cups
[title_custom] => confectioners’ sugar
[componentid] => 1
[method] => sifted
)
)
)
-
1 cup butter softened
-
1 cup sugar
-
4 eggs
-
1 tsp vanilla
-
1/3 cup calamansi juice
-
2 cups all-purpose flour
-
1 tbsp baking powder
-
candy sprinkles for topping
For the buttercream icing (good for 12 cupcakes)
-
100 grams unsalted butter softened and cubed
-
1/4 cup milk
-
1/2 tbsp vanilla extract
-
3 3/4 cups confectioners’ sugar sifted
Recipe Method
1. Preheat oven to 350 degrees
Fahrenheit.
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.
6. Remove cupcakes from the muffin molds and allow to cool before icing.
Make the icing:
1. Cream the butter for about two minutes in the bowl of an electric mixer on high with the paddle attachment.
2. Add milk, vanilla extract, and half of the sifted confectioners’ sugar. Beat on low and gradually increase speed to medium-high.
3. Beat until mixture is light and fluffy. Add the remaining confectioners’ sugar and beat for another 3 to 5 minutes.
4. The mixture should have a spreadable consistency. (Add extra milk if mixture is too dry, add extra confectioners’ sugar if mixture is too wet.)
5. If you wish to color your icing and/or flavor it, add the color a drop at a time, same goes for the flavoring.
6. Top each cooled calamansi cupcake with a dollop of icing and top with candy sprinkles. Serve.
Print Page
Email a Friend
Rate or Review
Add Picture
Add to Shop List
