Babycakes-ing Calamansi Muffins

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.

Babycakes Cupcake Maker
Baby calamansi muffins

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!)
Preparing the batter

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.
Freshly baked Babycakes Calamansi Muffins!

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-

Pretty please with sugar on top? Ok.

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.

Ready to nom!

Christmas Countdown: Only 22 sleeps to go before Christmas! Advanced Merry Christmas everyone! 🙂


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Mel is a developer by day, a couch potato by night, and a bacon lover at all times. She likes good noms, cute puppies, the color orange, and all things bacon. You may contact her at admin@bacontunamelt.com or anywhere via this blog.

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