Dominican Bizcocho Cupcakes Recipe
Dominican Bizcocho Cupcakes: I wanted to see if Dominican cake could be served as cupcakes and the result couldn't have worked any better. They are so cute!
Servings 3 doz
Calories 492kcal
Ingredients
- Batter from Dominican Cake recipe
- 1 cup of strawberry preserve
- Suspiro (meringue) from Dominican Cake recipe
Instructions
- To fill the paper cups I used an ice cream scoop, it makes for cupcakes of homogenous size and makes it easier to pour the batter without making a mess.
- 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.
- Pour 1 tablespoon of preserve on the center of the batter.
- 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.
- I covered the cupcakes with a flat layer of meringue. To smooth out the surface I used a mini offset spatula that comes with the kit mentioned above. Then I decorated with flowers colored with the coloring that comes with the set and decorating tips and bags from the same.
Notes
Instead of the traditional pineapple filling I used strawberry preserve for the cupcakes (I bought the preserve at the supermarket). Just make sure you buy the ones with whole strawberries. I poured a teaspoon of preserve (half a strawberry) in each cup. As the batter rises in the oven the preserve sinks and the whole cupcake is infused with its flavor.
Nutrition
Calories: 492kcal