Dominican Cupcakes Recipe (Bizcochuelos Dominicanos)

1. Fill cupcake tins

1. 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

1. 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

1. Pour 1 tablespoon of preserve on the middle of each cupcake.

4. Baking

1. 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

1. I covered the cupcakes with a flat layer of meringue. To smooth out the surface, I used a mini offset spatula.Then I decorated with flowers colored with the coloring that comes with the set and decorating tips and bags from the same.