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Brazo Cupcakes

Meringue Vanilla Custard Cupcakes (Brazo de Mercedes Cupcakes)

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They say small things come in small packages…

And they would be right if they are talking about these meringue cupcakes filled with Vanilla Custard. These little cuties are the mini version of the Brazo de Mercedes we all know and love. If you don’t know what I’m talking about, Brazo is a Filipino rolled meringue cake that is filled with a rich creamy vanilla custard. The Brazo de Mercedes cupcake version, has all the soft and pillowy deliciousness of its big sister , but in a smaller more convenient size. And also, there’s no rolling involved. As with many Filipino desserts, it’s accidentally gluten free! How good is that?

What you need to make Brazo de Mercedes Cupcakes…

  • Eggs, yolks separated from the whites
  • Condensed Milk
  • Caster Sugar
  • Vanilla Essense and zest of lemon for flavour
  • Cream of tartar to stabilise the meringue, you can skip this if you don’t have it
  • Corn Starch or custard powder-
  • Hard Sided Cupcake Liners, piping bag with any tip. I used plain nozzle to make the petals.
Steps in making Brazo Cupcakes

Easy does it…

  • Carefully separate the egg whites from the yolks when eggs are straight out of the fridge. It is easier to do when eggs are cold.
  • When making the meringue, the whisk and the mixing bowl should be squeaky clean and free of oil to ensure the egg whites reach and hold their full volume.
  • Initially, use medium speed to whisk the eggs until soft peak , add sugar gradually and whip on medium high speed until all the sugar dissolves and the meringue is thick and glossy.
  • Take a small amount of meringue between your fingers. It should be smooth not gritty . This means your meringue is ready.
  • ‘Cook the custard filling on low heat, preferably on a double boiler so you end up with a thick smooth and creamy custard. If you do get lumps, use a strainer to remove lumps. Custard should be thick enough to pipe.
  • Leave the cupcakes in the oven after cooking with the oven door ajar for about an hour. Use a wooden spoon to hold the door open. This prevents the meringue from deflating due to the sudden change of temperature.
Brazo de Mercedes Cupcakes
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Brazo de Mercedes Cupcakes

Recipe by Lola Adele
0.0 from 0 votes
Course: DessertCuisine: FilipinoDifficulty: Medium
Servings

8

servings
Prep time

30

minutes
Cooking time

15

minutes

Meringue Cupcakes with Vanilla Custard Filling

Ingredients

  • Vanilla Custard Filling

  • 5 egg yolks

  • 2 whole eggs

  • 1 cup condensed milk

  • 1 teaspoon custard powder or cornstarch

  • 1 tablespoon vanilla essence

  • grated zest of 1 lemon

  • Meringue Base

  • 5 egg whites

  • 1/3 cup caster sugar

  • 1 teaspoon cream of tartar

  • 1 teaspoon vanilla

Directions

  • Vanilla Custard
  • In a small saucepan mix together lemon zest, eggs, egg yolks,vanilla, condensed milk. Dissolve custard powder or cornstarch with a little bit of water. Add to the yolk mixture and whisk together until smooth.
  • Cook over very low heat or on top of a double boiler, mixing now and again so it does not curdle. Continue cooking and whisking until thick about 6 minutes. Custard should be thick enough to pipe but bear in mind that custard firms up once it’s cold.
  • Transfer custard to a clean bowl. Cover custard with plastic wrap to prevent skin from forming on top. Set aside to cool down.
  • Meringue Cupcake Base
  • Preheat oven to 160°C or 320°F. Place 8 cupcake liners in a baking tray.
  • In a very clean mixing bowl with whisk attachment place egg whites and cream of tartar.
  • Whisk on medium speed until soft peaks form.
  • Add sugar gradually while whisking on medium high until meringue is stiff and glossy and all the sugar crystals have dissolved. Take a small amount between your fingers. Meringue should be smooth not gritty.
  • Place meringue on a piping bag with a plain tip . Pipe meringue into the cupcake liner in a circular pattern up to the top of the liner leaving a hole in the middle . Pipe decorative pattern on the top along the edge if you want. Once baked, these look like petals.
  • Bake the meringues for 12 minutes or until the top is golden brown. Turn off the oven but leave the oven door ajar. Then leave the meringue inside the oven to cool down completely.
  • Assembly
  • Pipe custard filling into the holes of each meringue. Use a star tip for a pretty finish.
  • Dust lightly with icing sugar.

Notes

  • Will keep in room temperature for 1 day. Refrigerate afterwards. For Ube version, fill meringue with Ube jam. Or add Ube essence to the custard.

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