Concha Cupcakes
Directions
- 1Warm up 3/4 cups of milk until slightly warm to the touch.
- 2Warm up 3/4 cups of milk until slightly warm to the touch.
- 3Warm up 3/4 cups of milk until slightly warm to the touch.
- 4Add 1 tablespoon of sugar to the milk.
- 5Add 1 tablespoon of sugar to the milk.
- 6Add 1 tablespoon of sugar to the milk.
- 7Add 1 packet or 1 tablespoon of active dry yeast to the milk and sugar mixture.
- 8Add 1 packet or 1 tablespoon of active dry yeast to the milk and sugar mixture.
- 9Add 1 packet or 1 tablespoon of active dry yeast to the milk and sugar mixture.
- 10Mix the yeast, sugar, and milk, then let it sit for 10 minutes.
- 11Mix the yeast, sugar, and milk, then let it sit for 10 minutes.
- 12Mix the yeast, sugar, and milk, then let it sit for 10 minutes.
- 13In a large bowl, combine 4 1/2 cups of all-purpose flour, 1 teaspoon of salt, and 1/2 cup of sugar.
- 14In a large bowl, combine 4 1/2 cups of all-purpose flour, 1 teaspoon of salt, and 1/2 cup of sugar.
- 15In a large bowl, combine 4 1/2 cups of all-purpose flour, 1 teaspoon of salt, and 1/2 cup of sugar.
- 16Mix the dry ingredients.
- 17Mix the dry ingredients.
- 18Mix the dry ingredients.
- 19Pour the yeast and milk mixture into the dry ingredients.
- 20Pour the yeast and milk mixture into the dry ingredients.
- 21Pour the yeast and milk mixture into the dry ingredients.
- 22Add 3 whole eggs and a splash of vanilla extract to the mixture.
- 23Add 3 whole eggs and a splash of vanilla extract to the mixture.
- 24Add 3 whole eggs and a splash of vanilla extract to the mixture.
- 25Add 1/2 cup of unsalted melted or room temperature butter to the mixture.
- 26Add 1/2 cup of unsalted melted or room temperature butter to the mixture.
- 27Add 1/2 cup of unsalted melted or room temperature butter to the mixture.
- 28Mix the dough using a stand mixer or by hand until it is extremely soft and lightly sticky, barely sticking to the bowl.
- 29Mix the dough using a stand mixer or by hand until it is extremely soft and lightly sticky, barely sticking to the bowl.
- 30Mix the dough using a stand mixer or by hand until it is extremely soft and lightly sticky, barely sticking to the bowl.
- 31If the dough is not lightly sticky, add a little more room temperature unsalted butter.
- 32If the dough is not lightly sticky, add a little more room temperature unsalted butter.
- 33If the dough is not lightly sticky, add a little more room temperature unsalted butter.
- 34Cover the dough with a towel and let it rise at room temperature for 2 hours.
- 35Cover the dough with a towel and let it rise at room temperature for 2 hours.
- 36Cover the dough with a towel and let it rise at room temperature for 2 hours.
- 37For the topping, combine 1 cup of all-purpose flour, 1 cup of powdered sugar, 1/2 cup of unsalted room temperature butter, and a splash of vanilla extract in a small bowl.
- 38For the topping, combine 1 cup of all-purpose flour, 1 cup of powdered sugar, 1/2 cup of unsalted room temperature butter, and a splash of vanilla extract in a small bowl.
- 39For the topping, combine 1 cup of all-purpose flour, 1 cup of powdered sugar, 1/2 cup of unsalted room temperature butter, and a splash of vanilla extract in a small bowl.
- 40Mix the topping ingredients until they form a nice ball.
- 41Mix the topping ingredients until they form a nice ball.
- 42Mix the topping ingredients until they form a nice ball.
- 43Separate a portion of the topping dough and add cocoa powder to one side.
- 44Separate a portion of the topping dough and add cocoa powder to one side.
- 45Separate a portion of the topping dough and add cocoa powder to one side.
- 46Separate another portion of the topping dough and add red food coloring to the other side.
- 47Separate another portion of the topping dough and add red food coloring to the other side.
- 48Separate another portion of the topping dough and add red food coloring to the other side.
- 49Mix the colored topping doughs.
- 50Mix the colored topping doughs.
- 51Mix the colored topping doughs.
- 52Once the main dough has doubled in size, cut small pieces, about the size of a small egg.
- 53Once the main dough has doubled in size, cut small pieces, about the size of a small egg.
- 54Once the main dough has doubled in size, cut small pieces, about the size of a small egg.
- 55On a non-stick surface, flatten out a piece of your topping.
- 56On a non-stick surface, flatten out a piece of your topping.
- 57On a non-stick surface, flatten out a piece of your topping.
- 58Place the flattened topping over your dough.
- 59Place the flattened topping over your dough.
- 60Place the flattened topping over your dough.
- 61Using a knife, make your desired design on the topping.
- 62Using a knife, make your desired design on the topping.
- 63Using a knife, make your desired design on the topping.
- 64Place the concha in a cupcake mold.
- 65Place the concha in a cupcake mold.
- 66Place the concha in a cupcake mold.
- 67Cover them with a towel and let them rise for 45 minutes.
- 68Cover them with a towel and let them rise for 45 minutes.
- 69Cover them with a towel and let them rise for 45 minutes.
- 70Bake them at 350 degrees Fahrenheit for approximately 15 minutes or until cooked, keeping an eye on them as oven temperatures vary.
- 71Bake them at 350 degrees Fahrenheit for approximately 15 minutes or until cooked, keeping an eye on them as oven temperatures vary.
- 72Bake them at 350 degrees Fahrenheit for approximately 15 minutes or until cooked, keeping an eye on them as oven temperatures vary.
Ingredients
- 0.75 cups milk
- 0.75 cups milk
- 0.75 cups milk
- 1 tablespoon sugar
- 1 tablespoon sugar
- 1 tablespoon sugar
- 1 packet active dry yeast
- 1 packet active dry yeast
- 1 packet active dry yeast
- 4.5 cups all purpose flour
- 4.5 cups all purpose flour
- 4.5 cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon salt
- 1 teaspoon salt
- 0.5 cup sugar
- 0.5 cup sugar
- 0.5 cup sugar
- 3 whole eggs
- 3 whole eggs
- 3 whole eggs
- splash vanilla extract
- splash vanilla extract
- splash vanilla extract
- 0.5 cup unsalted melted or room temperature butter
- 0.5 cup unsalted melted or room temperature butter
- 0.5 cup unsalted melted or room temperature butter
- 1 cup all purpose flour
- 1 cup all purpose flour
- 1 cup all purpose flour
- 1 cup powdered sugar
- 1 cup powdered sugar
- 1 cup powdered sugar
- 0.5 cup unsalted butter
- 0.5 cup unsalted butter
- 0.5 cup unsalted butter
- splash vanilla extract
- splash vanilla extract
- splash vanilla extract
- cocoa powder
- cocoa powder
- cocoa powder
- red food coloring
- red food coloring
- red food coloring
Equipment
potwhisklarge bowlstand mixertowelsmall bowlsilicone baking matknifecupcake mold
Tips
- Do not heat the milk too much or it will kill the yeast; it needs to be warm, just slightly to the touch.
- The dough needs to be lightly sticky, barely sticking to the bowl.
- Everyone's oven is different, so keep an eye on the cupcakes after about 15 minutes.