How to make Brazo de Mercedes Cupcake


Craving for Brazo de Mercedes? Your favorite classic Brazo de Mercedes is now in cupcakes. You just gotta try these. Too easy to make. Happy baking!



For the Meringue:

5 egg whites

1/2 teaspoon cream of tartar

1/3 cup granulated sugar

2 tbsp icing sugar

drops of vanilla extract (optional)

For the Custard:

5 egg yolks

3/4 cup condensed milk

1/2 tsp vanilla extract


You need to separate eggyolks and eggwhites from the 5 eggs. You can double these ingredients if you want to make more cupcakes.



For the Meringue:

1. In a large bowl, beat the egg whites and cream of tartar. Beat using an electric mixer.

2. Slowly add the granulated sugar and continue beating until stiff or very stiff. Very stiff means, even if you invert your bowl, your meringue will not move in any way, even if you thrash your bowl in the air. That is what you call stiff. It takes a lot of patience in achieving it.

3. Place the mixture in an icing bag / pastry bag.

4. Pipe out the mixture into the baking cups. (Make sure to leave a hole at the center)

5. Preheat the oven to 160 degrees celsius.

6. Bake for at least 20-30 minutes.

7. IMPORTANT: sudden change in temperature may cause your meringue to deflate. Let it cool down inside the oven, and leave oven doors open, let it cool down inside before removing.

For the Custard:

1. Combine the egg yolks and condensed milk in a cooking pot.

2. Apply heat and cook the mixture. Stir constantly until the texture becomes thick.

3. Add the vanilla extract and continue mixing.

4. Turn off the heat and transfer the mixture to a small bowl to cool down. Wait until it cools.

5. Put the mixture in an icing bag / pastry bag. Set aside.


Continue the procedure:

1. Get the baked meringue and sprinkle icing sugar on top.

2. Pipe out the custard into the center and on top. (You can make any design as desired.)

3. Put it on a serving plate and serve.

4. Share and happy eating!


Credits: May Hock

Photo by: Kitchenistang Pinay

Facebook Comments

One thought on “How to make Brazo de Mercedes Cupcake

  1. Hi,

    I’ve followed carefully your recipe, so far the meringue looks fine and it did not deflate but it’s very sticky. Inside it’s a bit soft and it looks as if there’s like wet sugar starting to ooze. So we decided to put inside the ref after we put the custard. Usually how long should I mix the meringue? Is there a secret to keep the meringue from getting wet? I’ve tried making the normal Brazo de Mercedez and the result is the same. I’m a bit frustrated already. Help! Thank you.

Comments are closed.