Dominican Cupcakes Recipe (Bizcochuelos Dominicanos)
I wanted to see if Dominican cake could be served as cupcakes, and the result are these Dominican cupcakes or bizcochuelos dominicanos with the flavor and texture of our beloved cake.
Servings 3 doz
Calories 492kcal
Ingredients
- Batter from Dominican Cake recipe (please see notes above the recipe)
- 1 cup Filling of your choice (please see notes above the recipe)
- Suspiro (please see notes above the recipe)
Instructions
1. Fill cupcake tins
- Use paper liners to line two 12-cup muffin tins.💡 To fill the paper cups use an ice cream scoop, it makes for cupcakes of homogenous size and makes it easier to pour the batter without making a mess.
2. Cupcake level
- These are some of the paper cups already filled. With the amounts in the recipe for Dominican cake you should obtain about 3 dozen cupcakes.
3. Adding filling
- Pour 1 teaspoon of guava jam or your filling of choice in the middle of each cupcake. ⚠️ This will make the cupcakes rise with a flat top, if you want it with the traditional dome top, cover the jam with batter or push it down to the middle with a toothpick.
4. Baking
- Heat oven to 300 ºF. Bake the cupcakes until they turn golden brown (about 20 mins). ⚠️ Here are the cupcakes at room temperature and ready to be decorated. As you can see, they do not rise above the paper cup border, this was done on purpose, as I wanted a flat surface to decorate.
5. Decorating
- You can make as fancy a decoration as you want, or go with a simple rosette and sprinkles.
Video
Nutrition
Calories: 492kcal
