KALAMANSI MERINGUE CUPCAKES


Ingredients:

CUPCAKES:

1-1/4 cups MAGNOLIA ALL PURPOSE FLOUR
3/4 tsp baking powder
1/4 tsp iodized fine salt
2-3 cup MAGNOLIA FULL CREAM MILK
5 tbsp MAGNOLIA GOLD BUTTER UNSALTED
2 pc MAGNOLIA BROWN EGGS
1 pc MAGNOLIA BROWN EGGS, use egg yolks only, beaten, reserve egg whites for meringue
1-1/4 cups sugar
1 tsp vanilla extract
1/4 tsp almond extract

KALAMANSI FILLING:

1/4 cup MAGNOLIA GOLD BUTTER UNSALTED
1/3 cup calamansi juice
2 pc MAGNOLIA BROWN EGGS
2 pc MAGNOLIA BROWN EGG, use egg yolk only, reserve egg white for meringue
1 cup sugar
1/4 cup cornstarch, dissolved in 1/4 cup water

MERINGUE:

2 pc egg whites
1/4 tsp cream of tartar
1/4 cup sugar

Procedure:

  1. Preheat oven to 350°F. Line 12 muffin molds with cupcake liners. Set aside.
  2. Sift flour, baking powder and salt in a bowl. Set aside. Combine milk and butter in a saucepan and boil for 1 minute. Remove from heat and set aside.
  3. In another bowl, beat eggs, egg yolk and sugar until thick and light in color, about 3 minutes. Scrape sides and bottom of bowl as necessary. Add vanilla and almond extracts.
  4. Mix in flour mixture and blend well. In a steady stream, pour milk while continuously beating until mixture is smooth. Scoop batter into prepared molds about 3/4 cup full. Bake for 20 minutes or until toothpick inserted comes out clean.
  5. Cool cupcakes on wire racks. Cut a cone-shaped piece, about 1“across and 3/4“ deep, out in the middle of each cupcake. Set pieces aside.
  6. Spoon 1 tablespoon of kalamansi filling in each hole and put back cut out pieces upside down so flat end is on the side of the filling. Top with meringue by spreading or piping 1/3 cup of meringue over the top of each cupcake.
  7. Place cupcakes 2 inches apart on a baking sheet and bake for 15 minutes or until meringue is light brown. Cool cupcakes then cover and refrigerate for at least 4 hours.
  KALAMANSI FILLING:
  1.  In a small saucepan, heat butter and calamansi juice until butter melts and mixture starts to simmer.
  2. In another bowl, whisk eggs, egg yolks and sugar then combine with cornstarch mixture.
  3. Whisking continuously, slowly pour hot mixture into yolk mixture. Return mixture to saucepan and cook over medium heat, stirring constantly until it comes to a boil and thickens. Sauce should be hot enough and covers the back of a spoon.
  4. Remove from heat then strain into a small bowl. Press plastic wrap onto the surface of the sauce and let cool.
  MERINGUE:
  1.  Beat egg whites with cream of tartar until foamy. Gradually add sugar and continue beating until stiff peaks are formed.
  Makes 1 to 2 servings.
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