Brazo de Mercedes Cupcakes


Brazo de Mercedes is one of my favorite desserts. That soft, marshmallowy texture of the egg white layer and then that sweet, custard-like egg yolk mixture in the center is just heavenly. So when a friend gave me the idea of turning it into a cupcake, I quickly put my thinking cap on and thought of how I could interpret these flavors into a cupcake.

I've posted this photo before but only as a feature in the menu from the now defunct Sinfully Sabrina Cupcakery. I used to take cupcakes orders (mainly from friends and family, I'm lucky that way!) so I never gave away the recipe (Sneaky me!). But due to popular demand, and just my plain love for you guys, I am finally sharing this recipe. Use it well and use it good, my dear friends. 

Brazo de Mercedes Cupcakes


For the meringue

  • 4 large egg whites
  • 1 cup sugar
  • 1/4 tsp. cream of tartar
  • 1 tsp. Vanilla extract

For the custard filling

  • 5 egg yolks
  • 1 can condensed milk
  • 1 tsp. Vanilla extract

For the Basic Vanilla Cupcakes:

  • 2 1/2 cup all purpose flour
  • 1 1/2 cup granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup buttermilk or 1 Tbsp. white distilled vinegar+1 cup whole fresh milk, room temp.
  • 1 ¼ cup vegetable oil
  • 1 tsp. white distilled vinegar
  • 1 tsp. pure vanilla extract


      Vanilla cupcakes

      1. Mix all the dry ingredients (flour, sugar, salt and baking soda) together.
      2. In a mixer, combine wet ingredients (eggs, buttermilk, oil, white distilled vinegar, vanilla extract) at low speed and gradually add the dry ingredients until lumps are gone.
      3. Pour vanilla cupcake batter, about 1/3 cup at a time. I use an ice cream scooper.
      4. Bake for 25 minutes.
      5. Let cool.

      Meringue frosting top

      1. Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.
      2. Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined.
      3. Turn on the broiler in your oven.
      4. Place meringue frosting in piping bag and make a crown around each cupcake, leave center unfilled.
      5. Bake using the broiler for about 2-4 minutes until the meringue has turned a light golden brown. Watch carefully as it can get charred quickly.

      Custard filling

      1. Put condensed milk in a heatproof bowl, place over a pot of simmering water
      2. Add egg yolks and whisk until mixture thickens, add vanilla extract.
      3. Turn off the heat and set aside.
      4. Once cooled, spoon/pipe mixture in the center of the meringue crown.