I used to love mixing chocolates with mint. Now, I’m so into mixing chocolates with something citrus. Previously, I made decadent chocolate cupcakes and smothered them with cream cheese calamansi sauce. You can find the recipe here.
For the mid-afternoon office party yesterday, I made the same decadent chocolate cupcakes but used a simple lemon/calamansi buttercream frosting instead.
Here are the ingredients:
8 oz. butter, unsalted and melted
2 tsp. vanilla
4 – 6 cups of confectioner’s sugar
2 tsp. lemon extract
1 tbsp. calamansi juice
Mix them all together and beat until fluffy and holds firm peaks. My suggestion is to start at 4 cups of confectioner’s sugar and add more depending on the firmness you like. I like it a little “meringuey” and 5 cups is cool. If you use 6 cups, it will yield you a very stiff frosting. If you want it a little softer, you can reduce the confectioner’s sugar. If you used up all 6 cups and it’s very stiff, just add butter or milk to soften it up 🙂 Top with chocolate chips or garnish with a slice of lemon.
Best served with hot espresso or hot tea 🙂 Enjoy!