Brazo de Mercedes Cupcakes

February 5, 2015

Brazo de Mercedes is a popular dessert in the Philippines which is mainly made with eggs and condensed milk. If you are like me who loves eggs so much, you’d have to feel the pain of sacrificing your eggs when you make this. Well, you don’t need like a dozen… but 8 eggs are too much for me. I love this dessert so much, but I just couldn’t use too much eggs. How about my sunny side up? I am a sweet tooth, but I love my sunny side ups even more. 😀

As I have mentioned, this dessert appeared first on my blog in a roll form. I love this version more – individually served and easier to eat. So good for celebrations or just for weekly gathering with loved ones.

Although I have made the roll form countless times, I was nervous the day when I made the cupcake version. There are points needed to be considered and I was afraid that my cupcakes would not look pretty. Nonetheless, I followed what my sweet tooth wants. 😉

thenotsocreativecook-BrazodeMercedesCupcake3

Brazo de Mercedes Cupcakes Recipe

  • Servings: 10-12
  • Difficulty: easy
  • Print

Ingredients:

For the filling:

  • 8 egg yolks, lightly beaten
  • 1 tsp vanilla extract
  • 1/4 cup cornstarch
  • 300 ml condensed milk
  • 300 ml water

For the meringue:

  • 8 egg whites
  • 1 cup sugar
  • 1 tsp cream of tartar
  • 1 tsp vanilla extract

Instructions:

For the filling:

  1. Mix all the filling ingredients in a saucepan.
  2. On a medium heat, whisk until the texture is of piping consistency. Set aside to cool down. No need to cover, just whisk once in a while so a skin won’t form.

Now, preheat your oven to 375 F.

For the meringue:

  1. Beat egg whites until foamy then add the vanilla and cream of tartar.
  2. Slowly add the sugar and continue beating until stiff peaks.
  3. Pipe the meringue into the cupcake liners, leaving a hole in the middle for the filling. (A video on how to pipe the meringue: see here.)

Baking the meringue and filling the cupcakes:

  1. Bake the meringue for 5-7 minutes or until top is beautifully browned.
  2. Remove from the pan and let cool.
  3. When cooled, transfer the filling into a piping bag and pipe the filling in the center of the meringue.
  4. Dust the cupcakes with powdered sugar.

Source recipe: Bake Happy

I made ten cupcakes. As you can see, very few have taken the guts to take the photo. Some cupcakes were shy as the meringue puffed too much, they are taller than the cupcake liners – not so very attractive. They looked funny, to be specific. They were really not photograph worthy.

thenotsocreativecook-BrazodeMercedesCupcakeAt the end of the day, who cares about beautiful cupcakes. As long as they are delicious, beauty doesn’t matter anymore. 🙂

I hope you enjoy and have a wonderful day!

name2

Find me on Instagram, Twitter, Pinterest, Google+ and Facebook.

Please follow and like us:
error
fb-share-icon
Tweet
fb-share-icon

You May Also Like

Cream Cheese Frosted Gingersnap Brownies
January 14, 2017
Chiffon Cupcakes
April 4, 2014
Dark Chocolate Orange Cookies
July 29, 2024

33 Comments

Thanks for stopping by! I'd love to hear from you... :)

This site uses Akismet to reduce spam. Learn how your comment data is processed.

error

Enjoy this blog? Please spread the word :)