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Homemade Dominican Bizcocho Cupcakes photo
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Dominican Bizcocho Cupcakes

Delight in these fluffy Dominican Bizcocho Cupcakes filled with strawberry preserve and topped with silky Suspiro frosting!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Servings: 12 servings

Ingredients

For the Cupcakes:

  • 1 cup strawberry preserve
  • 3 large eggs
  • 1 cup milk enhances creaminess
  • 1/2 cup butter melted
  • 2 teaspoons vanilla extract
  • 2 teaspoons baking powder
  • 2 cups all-purpose flour from Dominican cake

Instructions

Instructions:

  • Step 1: Preheat your oven to 350°F (175°C).
  • Step 2: Line your cupcake pan with cupcake liners.
  • Step 3: In a large mixing bowl, combine the batter with eggs, milk, melted butter, and vanilla extract. Use an electric mixer to beat until smooth.
  • Step 4: Incorporate the baking powder into the batter and mix until just combined.
  • Step 5: Spoon the batter into the lined cupcake pan, filling each liner about two-thirds full.
  • Step 6: Bake for 18-20 minutes, or until a toothpick comes out clean.
  • Step 7: Cool the cupcakes in the pan for 5 minutes, then transfer to a cooling rack.
  • Step 8: Once cool, remove a small section from the top of each cupcake and fill with strawberry preserve.
  • Step 9: Top each cupcake with Suspiro frosting.

Equipment

  • Mixing bowls
  • Cupcake Liners
  • Electric Mixer
  • Measuring cups and spoons
  • Cupcake pan
  • Cooling rack

Notes

  • Store cupcakes in an airtight container at room temperature for up to 3 days.
  • Consider using different fruit preserves for a unique flavor twist.
  • For a lighter version, use low-fat milk and less butter.