We had a bumper crop of calamansi… and I was running out of ideas where to use them!
So… cupcakes…
I was planning to make plain calamansi muffins, but got carried away trying to find a recipe…
In the end, what I did was to use my (super-secret) vanilla cupcake recipe and swap out part of the liquid to ricotta and added 3 tablespoons of pure calamansi juice. (the cupcake itself, though, I think is a bit lacking in calamansi flavor)
Then to amp up the (super mild) calamansi flavor, I added calamansi syrup and crushed pistachios on top.
The recipe made more than expected – 6 cupcakes, 12 mini cupcakes, and 1 mini loaf!
Chopsuey at Halo–Halo ni Lucille 