Brazo de Mercedes Cupcake is a sweet delicacy famous from the Philippines. The original dessert is supposed to be a cake roll, however someone had an idea to transform it something easy to bite cupcake.
As a mother, I want the best for my kids. I worry a lot about what they are eating, and as much as possible I give them healthy meals. But once in a while, I surprise them with yummy treats too. At the same time, I still go by with my standards on what kind of food I should let them eat. And this recipe surely has all from my very strict criteria! If you are like me, this recipe is for you.
I’ve known this delicacy for a long time already. Surprisingly, I found out that they make it into cupcakes for a while now. I thought the idea was interesting so I gave it a try. After making the first batch, there were absolutely no regrets! I loved every bit of the finished product. That’s why I decided to share it with you all.
Seeing the fun colors of the paper cups and the beautiful curves of the meringue and custard filling from the Brazo de Mercedes cupcake make it a lot more delectable. What more if you bite into its fluffy goodness? Total heaven!
Tips How to Cook Brazo De Mercedes Cupcake
- It is important to separate the egg whites from the yolk for the recipe. Thus, you will only be needing a couple of eggs and be able to make use of them all.
- It's better to chill the bowl for the meringue and the eggs. I suggest you use a glass or stainless bowl and make sure it is dry and clean.
- You can pipe the meringue into different designs! Ask your children to join you in cooking to make it more fun.
- If you want the fluffiness of the meringue to remain, do not take it out immediately from the oven. Let it cool inside the oven once you are done baking.
Brazo De Mercedes Cupcake Recipe
- 5 egg whites
- 1.4 tsp cream of tartar
- 1 tbsp cornstarch
- ½ cup sugar
- 5 egg yolks
- 13.76 oz condensed milk
- 3.53 oz all purpose cream
- 1 tbsp cornstarch
- 2 tbsp water
- Pre-heat oven to 350F.
- To make the meringue, combine egg whites and cream of tartar. Beat at low speed using an electric mixer until frothy.
- Add the cornstarch and continue to beat at high speed until the meringue turns glossy. Gradually add the sugar. Beat for about 8 minutes until stiff peak or thick and heavy.
- Transfer the meringue to a piping bag with large star tip. Using a circular, upward motion pipe the meringue into the cups. Leave a gap in the middle for the custard filling later.
- Arrange cupcake cups in a baking tray. Bake for 15-18 minutes or until the tops light brown. Take out from the oven and let it cool.
- To make the custard filling, use a small pot, combine egg yolks, condensed milk and all purpose cream. Turn the stove on to low heat and stir continuously.
- Dissolve cornstarch with 2 tbsp water and mix it to the egg-milk mixture. Cook for 3 minutes or until it thickens. Transfer it to a bowl and let it cool.
- Once the custard is completely cool down, transfer it to a piping bag with large star tip. Pipe the filling to the center of the meringue cups.
- Using a sifter, top the brazo de mercedes cupcakes with powdered sugar.