INGREDIENTS FOR THE MUFFINS
114g unsalted butter
200g caster sugar
2 large eggs, slightly beaten
192g plain flour
1 tsp baking powder
1/4 tsp sea salt flakes
60ml full cream milk at room temperature
60ml kalamansi juice (you can substitute lemon juice)
60ml water, freshly boiled kettle
INGREDIENTS FOR THE ICING
175g icing sugar
90g soft unsalted butter
2 tsp kalamansi juice (or lemon juice)
DIRECTIONS FOR THE CAKE
Preheat the oven to 180C or 160C fan-assisted
Place muffin bases on the muffin pan.
Sieve flour in a bowl then mixes in baking powder and salt. Set aside.
In another bowl, combine milk and kalamansi juice (or lemon). Set aside.
In a small bowl, slightly beat the eggs. Set aside.
Using a mixer, cream the butter in a large bowl while slowly adding the sugar. Add the beaten eggs and continue to mix until it is smooth.
Add the milk mixture and the flour mixture until well blended.
Slowly add the freshly boiled water and mix well.
Using a spoon, scoop the batter into the muffin pans until it is 3/4 full.
Bake in the oven for 18 to 20 minutes or until a toothpick is clear.
Cool the muffins on a wire rack for about 15 minutes before icing.
DIRECTIONS FOR THE BUTTERCREAM ICING
Use a food processor to pulse the icing sugar to remove any lumps. Please make sure to cover to avoid icing dust going everywhere.
Add the softened butter. Mix until fully incorporated, scraping the sides of the bowl as needed.
Using the small opening at the top of the food processor and the motor running, gently pour the juice.
Remove the blade and carefully scrape the mixture with the spatula.
Generously cover each muffin with the icing.
Enjoy with a cup of coffee or tea.
These muffins are soft and delicately flavoured with the citrus notes from the calamansi. The buttercream frosting gives it an extra sweet indulgence.