Learn How to make Brazo de Mercedes Cupcake!

From now on cravings for Brazo de Mercedes is easy peasy. Your favorite classic Brazo de Mercedes is now in cupcakes. These Brazo de Mercedes cupcakes are easy to make, compared to the traditional log cake.

These cupcakes are oven baked. A few readers have asked for alternatives in oven. You may also use an oven toaster or a turbo broiler. Unfortunately, microwave oven is not an option for this recipe. But don’t worry because you can try our no bake cupcakes – Steamed Yema cupcakes recipe. You just gotta try these. Too easy to make. Happy baking!

How to make Brazo de Mercedes Cupcake

INGREDIENTS:

• For the Meringue:
• 5 egg whites (room temperature)
• 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
• Note:
• You need to separate egg yolks and egg whites from the 5 eggs. You can double these ingredients if you want to make more cupcakes.

INSTRUCTIONS:

1. For the Meringue:
   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. (10-13 minutes). 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. But avoid over beating or it becomes watery.
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°C.
6. Bake for at least 20-30 minutes. Oven heat may vary per type. Please watch over your carefully.
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.

ASSEMBLY:

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. Share and happy eating!

YOU MAY ALSO TRY OUR:

Steamed Yema Cupcakes