【RECIPE】Brazo de Mercedes Cupcake / Silent Vlogger in Her 30s / Home Baker / Philippines

condensed milk

🥗Healthier: coconut milk

💰Cheaper: evaporated milk

Coconut milk is lower in calories and offers a different flavor.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a healthier fat option.

whipped cream

🥗Healthier: coconut whipped cream

💰Cheaper: store-bought whipped topping

Coconut whipped cream is dairy-free and lighter.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber while cake flour gives a lighter texture.

Separate egg yolk from egg white.

For the custard, mix egg yolks, condensed milk, heavy cream, vanilla extract, and cornstarch together.

Cook the custard on low heat, stirring constantly until thickened.

Turn off heat and add butter, mixing until melted. Cool down and chill the custard.

For the meringue, whip the egg whites on low speed.

Gradually add caster sugar while whipping.

Add cornstarch and lemon zest, then whip until soft peaks form.

Use a piping bag to pipe the meringue into cupcake liners.

Bake at 170°C (340°F) for 15-18 minutes.

Dust with powdered sugar after baking.

Fill the baked meringue with the chilled custard.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens