INGREDIENTS

1. 16 pc cupcake liner
2. 2 pc large eggs
3. ½ cup GOLDEN FIESTA Canola Oil
4. ½ cup sugar
5. 1 cup cake flour
6. 1-1/2 tsp baking powder
7.  ½ tsp baking soda
8. ¼ tsp UFC Iodized Salt
9. ¼ cup calamansi juice
10. ½ cup powdered sugar , sifted

PREPARATION

• 1. Preheat oven at 350F. Line muffin pan with cupcake liner.  Set aside.
• 2. Whisk together, eggs, Golden Fiesta Canola Oil, and sugar thick.   Set aside.  Sift together flour, baking soda and powder and UFC Salt.
• 3. Scoop half of flour mixture into the egg mixture .  Stir to combine.  Add calamansi juice then stir.  Add remaining flour  mixture.  Blend well.
• 4. Scoop batter into the prepared pan ¾ full.  Bake for 20 minutes, or until toothpick inserted comes out clean.  Remove from oven and cool on wire rack.   Sprinkle with powdered sugar .

Craving for a sweeter dessert? Go ahead and bake a few blocks of choco peanut brownies or some tablea crinkles. They’re our favorites! The kids will love them, too!