Brazo De Mercedez Cupcake – A Baking Journey

I am a new baker (and I still cringe to call myself one!)The only food that I baked before are simple vanilla cupcakes with store bought decorations but I am learning. I am so amaze with the contestants of Great British Bake Off as baking is so natural to them. When Tots100 announced a cupcake baking competition I thought of joining right up and thought of preparing something special or some harder in my newbie level. I thought of Brazo De Mercedez which is served as a roll in my country (Philippines). I love its softness and sweetness and is surely a celebratory food. Something awfully hard for me. I tried it a lot of times and I even blogged about the first time here at the blog too.

Since that first time I have tried baking this again 3 or 4 times. Second one I used less flour and the filling still turned out really really thick. Third try I got the filling right when I removed the flour and water altogether. But the meringue turned so soft almost liquidy. I realized that instead of using cream or tartar I accidentaly added baking soda! Goodness me!

Fourth try is this one and it turned out perfect! I also cooked my filling while waiting for the meringue to cook as the air also thickens it. So when the meringue is ready the filling is just right texture.

So ladies and gents I present to you my Brazo De Mercedez Cupcake! My entry to Betta Living and  Tots100 Most Creative Cupcake Competition. I am not a seasoned baker but I really tried my best in doing this one and I hope I will be given a chance to win. *fingerscrossed*



  1. 4 egg yolks
  2. 1/2 tsp vanilla extract
  3. 1/4 cup plain flour (the recipe calls for cornstarch)
  4. 150 ml condensed milk
  5. 150 ml water
  1. 4 egg whites
  2. 1/2 cup sugar
  3. 1/2 tsp cream of tartar
  4. 1/2 tsp vanilla extract


Pre-heat oven to 180C and put liner in your cupcake/muffin case/s.


  1. Mix condensed milk, egg yolks and vanilla extract in a pan.
  2. Put on fire, whisk till its gooey and set aside.
  1. Whisk the egg whites in your processor.
  2. Add vanilla extract and cream of tartar when its foamy.
  3. Slowly add sugar while whisking
  4. Pipe in your liners (Add 2 layers of liners so as not to burn the meringue) and bake in the oven for 12-18minutes.
  5. Cool down on a rack and pipe in the filling.
  6. Dust with icing sugar and serve.


Tasty Tuesdays on


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s