December 15: National Cupcake Day
Highlander’s co-worker, Luchie A., has invited us to her house in the Gulf Coast of Texas to pick calamansi from the tree in her backyard. We have gathered grocery bags full of the fruit for ourselves and for friends. We typically squeeze all the little Philippine limes to make delicious fresh squeezed fruit juice. We also reserve a bit of the liquid to make calamansi cupcakes for Luchie and the other co-workers. The cupcakes are always a big hit with everyone in Highlander’s office.
National Cupcake Day occurs during the holiday season when cookies are frequently exchanged. But cupcakes are a sweet choice to share, too. If calamansi juice is available, use it to make this terrific and tart treat.
For the calamansi cupcakes
- 1 cup butter, softened
- 1 cup sugar, granulated white
- 4 eggs
- 1 teaspoon vanilla extract
- 1/3 cup calamansi juice, fresh squeezed or bottled/boxed/canned
- 2 cups flour
- 1 tablespoon baking powder
In a large mixing bowl, cream the butter with the sugar. Beat in the eggs. Stir in the vanilla.
Pour in the calamansi juice. In a separate bowl, combine the flour and baking powder. Add this mixture gradually to the other ingredients. Blend until the batter is smooth (it will be thick).
Scoop into cupcake papers and place in muffin tins. Bake in a preheated oven at 350 degrees F for 20 minutes or until done. Remove from the oven and transfer to a wire rack to cool completely before frosting the calamansi cupcakes.
For the calamansi buttercream frosting
- ½ cup butter, softened
- ½ teaspoon vanilla extract
- 3 cups powdered sugar
- 2+ tablespoons calamansi juice
In a large bowl, cream the butter with the vanilla. Gradually add the powdered sugar. Thin to a spreadable consistency with the calamansi juice. Use Wilton tip 1M in a piping bag and decorate the top of each cupcake with swirls.
- Squeeze more juice from many calamansi fruits for a refreshingly tart drink. See our easy recipe for calamansi juice for National Fresh Squeezed Juice Day on January 15.
- Maraming salamat (thank you very much in Pilipino/Tagalog) to Luchie A. for the calamansi!