Calamansi – Katchamita (Indian Mango) Cupcakes with Vanilla Frosting

Hello, hungry ones!

As we’ve said before, our community is growing and our friend, Donna, has shared her brilliant recipe for cupcakes using Philippine fruits. Now I don’t know if you have calamansi or Katchamita in your neighbourhood Asian stores, but for Filipinos – go pick these fruits from your backyard and start making cupcakes!

What you need:

For the cupcakes –

• 1/4 C butter, softened
• 1/2 C granulated sugar
• 1 egg
• 1 t vanilla extract
• 3/4 C all-purpose flour
• 1 t baking powder
• 1/4 t salt
• 1/4 C milk
• Juice of 3 huge calamansis
• Bits of katchamita (Indian mango)

For the Vanilla Buttercream Icing –

• 1/2 C butter, softened
• 1-2 cups powdered (confectioners’) sugar
• 1/8 cup heavy cream (or milk or half-and-half)
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt, to taste
• Mango slices for decoration, if desired

What to do:

1. Preheat the oven to 350F. Beat butter and sugar together on medium speed in a large bowl until creamed. About 2-3 minutes. Add eggs and vanilla. Beat on medium speed until everything is combined, about 2 full minutes. Set aside.
2. Toss flour, baking powder, and salt together. Slowly add the dry ingredients to the wet ingredients in 3 additions, stirring by hand after each addition. Batter will be thick. Add the milk, calamansi juice, and mango bits. Mix until just combined, do not overmix.
3. Pour batter evenly into the cupcake liners. Bake for about 20 minutes. Check at 18 minutes, then again at 20.
4. To make the frosting, beat softened butter on medium speed with an electric or stand mixer. Beat for about 3-4 minutes until smooth and creamy. Add powdered sugar, cream, vanilla extract, and salt with the mixer running. Increase to high speed and beat for 3 minutes. Add more powdered sugar if frosting is too thin or more cream if mixture is too thick. Add more salt if frosting is too sweet. Frost cooled cupcakes.
5. Enjoy!

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