You in for a unique cupcake experience? Try the Brazo de Mercedes cupcake – soft as cotton meringue filled with rich decadent custard and finished off with a sprinkling of confectioner’s sugar. You’ll love it!
My blog is 3 months old today. I don’t know if that’s a milestone in the blogging world but I will celebrate nonetheless. Three months, 18 recipes (19 if you include today’s), countless hours in the kitchen, frosting in my hair, flour on my face – it’s been fun (more work than I expected, but fun). So thought I’d go back to the beginning and re-make the cake that started it all…but make it easier and funner to do, and even funner to eat.
What is Brazo de Mercedes?
I got a lot of comments from you guys about Brazo de Mercedes. Most of you haven’t heard of it but were raring to try. Which is awesome – love it when people give Filipino cuisine a shot.
If the meringue rolling is what’s stopping you from making it though, this cupcake version is a great alternative. You just pipe the meringue into the cupcake cup. Then pipe the custard into the meringue. And off you go.
Brazo de Mercedes cupcake tips for success
This is not your typical cupcake though so here are several things to keep in mind:
- Use those thicker, cardboard cupcake cups (see the bottom of this post for example) instead of the usual paper liners. The meringue needs something a little sturdier to latch on to.
- Because you’re using those kinds of liners, you don’t need to put them in a cupcake pan. You can use a cookie sheet.
- The meringue will initially rise then deflate so keep in mind that whatever you pipe on is what you’ll more or less get. So if you want a massive soufflé-like brazo, pipe it high (not too high that it will topple over though).
- You’d want to leave a slight gap in the middle where the custard can be piped into later. You don’t want to poke a hole in the meringue as it will deflate it further. So pipe the meringue in a circular, upward motion leaving space in the center for the custard.
- Brazo de Mercedes is usually baked flat on a cookie sheet but since you’re piping these, the tops of your cupcakes might brown before the insides are cooked. I’d suggest baking them 1 rack below your middle oven rack (but not the bottom rack – if your oven only has 3 levels, then the middle rack is still your best option).
Scoop it, unwrap it, eat it however way you like
I like to unwrap it, plop it onto a plate and eat it like cake (like a lady) but Red scoops it out of the cup with a spoon like soup. Regardless of how you decide to devour your Brazo de Mercedes cupcake, it’s sure to be one delicious bite.
Did you make Brazo de Mercedes cupcakes? Tell me about it in the comments section below. I’d love to hear all about it.
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