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brazo de mercedez cupcakes

3/5/2019

41 Comments

 
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This is not the first time I made a blog about this cute and delicious little cupcakes. I just had to create a new one to give you an updated recipe with better pictures and complete step by step guide. Anyway, let's talk about this interesting cake. 
Brazo de Mercedez is usually made as a cake roll but it is nice to get a little fancy and make cute little cupcakes. For this one, there's no need to worry about rolling a cake to make a log. But you will need a piping bag, piping tip and sturdy cupcake liners.
​Easy to share with family and friends. But if you prefer to make the traditional one, check out my Brazo de Mercedez recipe. 

​For the Brazo de Mercedes Cupcakes, we have to make the filling first. This is to make sure it has cooled down before piping onto the meringue cupcakes. Just combine the egg yolks, condensed milk and vanilla extract, cook over low heat until thick. 
Now, prepare your meringue by beating the egg whites, cream of tartar and granulated sugar. Continue beating until a semi-firm peak is achieved (like the photo below).
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​Prepare a piping tip and piping bag then line a muffin pan with sturdy cups or baking liners that can stand on their own.
Meringue will shrink if you use a regular baking cupcake liners. You will need a thick one made from paper like the cups on Amazon link I provided for you on the right of below of this text. That is very important. The liners I used here was the one I got from the Philippines and it looks like it's a bit smaller than the 3oz muffin pan. 
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Pipe the meringue using a star tip. Make sure to leave a hole in the center for the filling later. 
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Bake at  350 deg F. for 15-18 minutes or until top of meringue turns light to medium brown. Make sure to check before the set time as oven temperature varies. 
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​Pipe the filling into the center of meringue cupcakes. 
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Then, dust the top with powdered sugar. Isn't it so pretty? See full recipe and a new VIDEO below. Enjoy!
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​brazo de mercedez cupcake recipe

​INGREDIENTS:
Filling:
  • 5 egg yolks, room temperature
  • 1 tsp vanilla extract
  • 3/4 cup condensed milk, adjust accordingly
Meringue: 
  • 5 egg whites, room temperature
  • 1/4 tsp cream of tartar 
  • 6 tbsp sugar ​​
For Dusting: 
  • Powdered sugar​
Tools: 
  • Sturdy cupcake liners
  • Muffin pan or you can use a regular tray
  • 1M Piping tip and piping bag or you can use a ziploc bag, cut a hole in one corner and pipe with out a tip. ​
​

​VIDEO:

​PREPARE THE FILLING (WHILE THE MERINGUE IS STILL IN THE OVEN):
  • In a sauce pan, combine egg yolks, condensed milk and vanilla. 
  • Simmer over low heat while stirring constantly until mixture becomes thick. 
  • Remove from heat. Set aside. Let it cool.

​PREPARE THE MERINGUE:
  • Beat the egg whites using an electric mixer. 
  • Add cream of tartar until soft peaks form.
  • Gradually add the sugar. Continue mixing until texture is semi-firm.
  • Line a muffin pan with sturdy cups or baking cupcake liners that can stand on their own. If you use a regular liner, the meringue will shrink. 
  • Pipe the meringue using a star tip (1M). Make sure to leave a hole in the center for the filling later. 
  • Bake at  350 deg F. for 15-18 minutes or until top of meringue turns light to medium brown. (Oven temp varies. Check your product before the set time.)
  • Remove from oven. Let it cool.
  • Pipe the filling into the center of the meringue cupcakes.
  • Lastly, dust the cupcakes with powdered sugar.
  • ​Serve and enjoy! 
***Recipe yields 12 cupcakes


​more recipes to try: 


langka cheesecake bars

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FILIPINO-STYLE MACARONI SALAD

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41 Comments
Jane
3/6/2019 07:29:10 am

Nice! Great idea. I will definitely try this. Thanks Janette.

Reply
Tesya Go link
11/19/2021 07:11:31 am

Ganda naman😍😍😍

Reply
Rejina
6/17/2019 06:08:27 pm

Can we make it 1 day ahead?

Reply
Janette link
7/23/2019 07:33:47 pm

Yes but sprinkle with powdered sugar when ready to eat or before delivery if selling.

Reply
Ping
9/5/2019 01:25:06 am

Hello how long does it last when refrigerated?

Reply
Janette Recano
11/1/2019 10:15:52 pm

I suggest to consume it within a day or two because meringue will start to have water spots if placed in the fridge for more than 2-3 days.

Reply
Janet
1/3/2020 12:55:11 pm

If I use a regular pan to bake these in do I need to put parchment on the bottom of the pan? Of course I have the sturdy cup cake skirts.....but the package says for decorative use only and not for baking. I used the link that you had.

Reply
Janette
4/20/2020 07:45:47 pm

Hi. I apologize for the late response. If using a pan, parchment paper is needed. You probably clicked the other link which is a cupcake wrapper. I have another link next or below my recipe list.

Reply
Cindy
4/19/2020 09:42:53 am

Your ingredients say 1 tsp vanilla but your video shows 1/2 tsp. Which one is it? I put 1 tsp before watching the video. What should I do?

Thanks

Reply
Janette
4/20/2020 07:47:29 pm

Oh I'm sorry, either way is fine since we are just adding it to the filling ingredients but follow the video and I will edit the recipe.Thanks for letting me know.

Reply
Kyi
5/6/2020 04:11:28 pm

Hi..I've been having a hard time on how to prevent it from flunking?(i really don't know how to call it..^^) I let it cooled down inside the oven for 10mins.but still (lumiliit po😭)😊..what should I do?

Reply
Janette
5/6/2020 09:26:50 pm

You mean deflate. It will deflate pero konti lang as you can see sa photo. Baka kulang pa sa beat kelangan stiff talaga and check din baka kulang pa sa bake.

Reply
Vivian
5/11/2020 01:14:52 am

Hi,, can i replace cream of tartar with equal amount of white vinegar?

Reply
Janette
5/11/2020 08:46:15 pm

I suggest to double the amount required.

Reply
Eca
5/30/2020 12:59:46 am

Can I just use the muffin pand and no baking cups? Home consumption only

Reply
Janette
5/30/2020 09:36:32 am

You need a sturdy baking cups, thick ones or else the meringue won't hold up.

Reply
Eca
5/30/2020 05:12:03 pm

I see. Thank you!

Janette
5/31/2020 10:57:54 am

You're welcome :)

Saly
6/16/2020 12:51:14 am

This recipe is great! But is there any way to reduce the sweetness of the filling without affecting the amount or volume? Can water be added instead?

Reply
Janette
6/16/2020 09:09:04 am

You can adjust the condensed milk to 1/2 cup if you like. Of course volume will be affected but should still be enough to pipe on 12 cupcakes.

Reply
budj dela cruz
8/15/2020 05:49:59 pm

hi, how many oz of cupcake liners you used? is it 3oz or 2 oz? thanks

Reply
Janette
8/18/2020 10:55:01 am

I believe that's 3oz.

Reply
budj
8/15/2020 05:53:45 pm

Hi!
How many oz of cupcake liner you used? Is it 3oz?

Thank you and stay safe. God bless

Reply
Janette
10/7/2020 11:27:45 am

Hi. The packaging doesn't say how many oz but it could be 2 or 3 oz. Here's the size Size: 6cm(Diameter of the top) × 5cm(Diameter of the bottom) × 4.5(Height). I hope this helps.

Reply
Saniata Ramos
10/6/2020 10:08:08 pm

Hello, what can we do if it is made a day before the celebration? Is it okay to put it in the refrigerator?

Reply
Janette
10/7/2020 11:32:43 am

I suggest to keep it in a cool dry place but not in the refrigerator. Mine was sitting on my counter the next day and it's still good. If you refrigerate, I notice the sugar in the meringue tends to liquify causing soggy cupcakes. I hope this helps.

Reply
Leah Hernandez
10/7/2020 11:00:20 pm

Hi! Do you only use the bottom heat of the oven for this recipe? Thank you!

Reply
Janette
10/10/2020 12:54:01 pm

Hi. I use gas oven and heating element is only at the bottom.

Reply
Len
10/27/2020 05:03:50 am

HI Ms. Janette,

Can I use this brazo de mercedez filling as cake filling too? Like If I want to bake 2 layers of your chocolate moist cake & put it in between the 2 layers.
If I can't can you suggest & give the recipe that I can use as cake filling.

Thanks in advance to your reply.

God bless & keep safe.


Len

Reply
Janette
10/31/2020 07:18:11 am

Hi Ms Len. Yes, you can, just don't make it too thick so you can easily spread it. Stop mixing until see that it starts to thicken then once it cools down, start spreading. You can also check out my No-bake Yema cake recipe. You can use that as a filling as well. Here's the link https://www.pinoycookingrecipes.com/recipe/yema-cake-no-bake. I hope this helps.

Reply
glen
1/21/2021 05:55:10 pm

can i use silicon mold on this?

Reply
Janette
1/28/2021 06:27:00 pm

I think so.

Reply
Casie
1/26/2021 07:13:13 pm

Can I use coffee paper cups?

Reply
Janette
1/28/2021 06:28:24 pm

It needs to be sturdy or thick enough to hold the meringue like amazon cups on the links attached above.

Reply
Gema
4/2/2021 12:12:16 am

Hi! I’m a silent reader here and tried a lot of your recipes. My family loved them! Thanks! Love lots!

Reply
Janette
4/6/2021 09:39:40 am

Hi! I am glad to know that :) Thanks for writing a comment here. Take care.

Reply
Tricia Almirañez
7/31/2021 04:15:30 am

Would be making some soon. Naalala ko fave to ng mga anak ko. Made the roll style lagi. You always make the recipes simple and easy to follow kaya nakaka enganyo mag luto or bake. Thank u ulit po for sharing and more power to you. Keep safe. :)

Reply
Janette
11/19/2021 11:08:30 am

Trying my best to make it easy for everyone :) You're welcome!

Reply
Mabel moon
12/1/2021 09:25:00 am

Thank you very much miss janet for sharing.. God bless you...

Reply
Janette
12/4/2021 10:03:27 pm

It's my pleasure Ms. Mabel. Take care!

Reply
Marisa Paule
10/10/2024 07:18:26 am

I just discovered your website as I was searching for a special bibingka recipe. I tried your cheesy bibingka and I'm very pleased with the final product.Now I want to try the brazo de mercedez cupcake recipe. I don't see the Amazon link to the cupcake liners. Can you pls provide that again? Thx

Reply



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    Hi! Janette here. Welcome to my blog PinoyCookingRecipes where you can find true and kitchen tested recipes. To read more about me, click here. 

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