Last summer, I went to Boracay and had the chance to try the ultra famous calamansi muffins from Real Coffee & Tea for the first time. Being a fan of tangy pastries, I promptly fell in love with them. So much so that I lugged several dozens of the firm and heavy muffins to Kalibo to bring some back home. They go fantasically well with coffee and now that they’re long gone, I regularly think about (and crave for) the sweet and citrus-y taste when I have a hot drink in hand.
I can’t very well take a trip to Boracay every time i get a hankering for the stuff (although i really wish i could) so I thought to try and make some at home. After a few days of carefully scouring the net for a good recipe, I hit paydirt when I found Pepper.ph. They’ve already successfully hacked the very same muffins I wanted to replicate.
Armed with the still unused Babycakes Cupcake Maker that was gifted to me half a year ago and Pepper.ph’s Boracay Calamansi Recipe (with a few modifications), I happily set out to make my own version last Saturday. Making the batter was easy enough, I tweaked the recipe just a tiny bit on my second try to suit my liking.
Babycakes Calamansi Muffins (makes 24 baby muffins)
|Dry ingredients||Wet ingredients||Other|
|1 1/2 cup all purpose flour||1/4 cup milk||1/2 cup butter|
|1 tsp baking powder||1/4 cup calamansi juice (+3 large calamansi for a tangy-er result)||1 cup sugar|
|1/4 tsp salt||2 pcs eggs||1 tsp vegetable oil (for moister muffins)|
Steps to make the batter:
- Mix together dry ingredients in a small bowl: flour, baking powder and salt, set aside.
- Mix together wet ingredients in another small bowl: milk, calamansi juice, and eggs, set aside.
- Mix butter, sugar, and vegetable oil in your main bowl (it’ll work even without an electrix mixer).
- Add in the wet and dry ingredients to the main bowl and mix until there are no more lumps (but don’t overmix!)
The first hurdle was done, I already had a tried and tested recipe and the prepared batter, next I had to figure out how to use the Babycakes Cupcake Maker. The ad had me sold when they said I can have freshly baked cupcakes and muffins in 5-10 minutes. The thing is, this pastel colored gizmo came out only in the U.S. and requires a 110v current to run properly. Luckily, I already had an available socket in the house and had no problem.
Bake using the Babycakes Cupcake Maker (no preheating needed):
- Scoop in 2 tablespoons of the batter into each hole and plug in the Babycakes Cupcake Maker.
- After 6-8 minutes, open the lid to check if the muffins are done. With a toothpick, poke each babycake in the middle. If it comes clean, you’re good to go. If not, wait for a couple more minutes and do the toothpick test again.
- Scoop out your freshly baked muffin with a non-metal spoon or tongs (careful, the plates are hot!) and transfer them into a container.
- As long as you still have batter, repeat the first 3 steps.
Fresh from the Babycakes Cupcake Maker, they made the room smell wonderfully fresh. The muffins turned out soft, moist, warm, citrus-y, and all sorts of yummy.
As an added but totally optional step (this is a personal preference), you can add a bit of powdered sugar on the muffins to counter the tang. To do that, let your muffins cool on a plate. When cooled, generously sprinkle the tops of the calamansi muffins with powdered sugar (use a strainer if you like, but a spoon would do too). Here’s how they’ll look after you do that-
The Babycakes Cupcake Maker makes cupcake and muffin making extremely easy. Look at how pretty my Calamansi Muffins turned out (and they’re delicious too!). Including cleanup, I babycaked 2 batches in less than an hour. Here’s a fair warning, if you plan to get your own Babycakes Cupcake Maker, ensure that you have the correct voltage converter. It has a pretty high wattage (2000+) and needs a converter with at least twice the capacity, you don’t want to fry anything.
Christmas Countdown: Only 22 sleeps to go before Christmas! Advanced Merry Christmas everyone! 🙂
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