Calamansi Muffin Boracay Recipe
A mouthful of boracay is a mouthful of freshness and enjoyment. It's the feeling you get every time you visit the island paradise, and it's what we want to bring to your kitchen with our recipe for calamansi muffin. This easy-to-make recipe will delight your taste buds and satisfy all those cravings - without making any mess! We think this is one dessert that everyone in the family can enjoy together. So go ahead, give it a try now! You won't regret it.
Ingredients
- 85 g HICAPS Buttercream Ref Margarine
- 2 Whole Egg
- 10 g ChiffonAide Cake Oil
- 500 g HICAPS Instabake Muffin Mix
- 40 g Calamansi Juice
- 300 g Water
- Calamansi Zest
- Powdered Sugar for toppings
Instructions
- Cream HICAPS Buttercream and eggs to smooth consistency for 5 mins. at medium speed.85 g HICAPS Buttercream Ref Margarine, 2 Whole Egg
- Add ChiffonAide Cake Oil10 g ChiffonAide Cake Oil
- Add Instabake Muffin Mix while slowly mixing.500 g HICAPS Instabake Muffin Mix
- Combine water and calamansi juice the slowly add to your mixture until it becomes damp.40 g Calamansi Juice, 300 g Water
- The batter will look lampy. Do not over mix.
- Add calamansi zest for extra flavor.Calamansi Zest
- Scrape sides as necessary.
- Scoop the batter into a greased and paper lined muffin tray.
- Scoop at least 3/4 from the rim to give the batter space to rise.
- Bake at 375 degrees F for 20-25 mins or until done.
- Remove from muffin pan and let it cool completely.
- You can dust it with powdered sugar for extra sweetness. Enjoy.Powdered Sugar
Video
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