# Concha Cupcakes

This is a detailed guide on how to make concha cupcakes that are extremely soft and fluffy.

- Total time: 250 min
- Cuisine: Mexican
- Category: Dessert
- Language: en

## Ingredients

- 0.75 cups milk
- 1 tablespoon sugar
- 1 packet active dry yeast
- 4.5 cups all purpose flour
- 1 teaspoon salt
- 0.5 cup sugar
- 3 whole eggs
- splash vanilla extract
- 0.5 cup unsalted melted or room temperature butter
- 1 cup all purpose flour
- 1 cup powdered sugar
- 0.5 cup unsalted butter
- splash vanilla extract
- cocoa powder
- red food coloring

## Instructions

1. Warm up 3/4 cups of milk until slightly warm to the touch.
2. Add 1 tablespoon of sugar to the milk.
3. Add 1 packet or 1 tablespoon of active dry yeast to the milk and sugar mixture.
4. Mix the yeast, sugar, and milk, then let it sit for 10 minutes.
5. In a large bowl, combine 4 1/2 cups of all-purpose flour, 1 teaspoon of salt, and 1/2 cup of sugar.
6. Mix the dry ingredients.
7. Pour the yeast and milk mixture into the dry ingredients.
8. Add 3 whole eggs and a splash of vanilla extract to the mixture.
9. Add 1/2 cup of unsalted melted or room temperature butter to the mixture.
10. Mix the dough using a stand mixer or by hand until it is extremely soft and lightly sticky, barely sticking to the bowl.
11. If the dough is not lightly sticky, add a little more room temperature unsalted butter.
12. Cover the dough with a towel and let it rise at room temperature for 2 hours.
13. For 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.
14. Mix the topping ingredients until they form a nice ball.
15. Separate a portion of the topping dough and add cocoa powder to one side.
16. Separate another portion of the topping dough and add red food coloring to the other side.
17. Mix the colored topping doughs.
18. Once the main dough has doubled in size, cut small pieces, about the size of a small egg.
19. On a non-stick surface, flatten out a piece of your topping.
20. Place the flattened topping over your dough.
21. Using a knife, make your desired design on the topping.
22. Place the concha in a cupcake mold.
23. Cover them with a towel and let them rise for 45 minutes.
24. Bake them at 350 degrees Fahrenheit for approximately 15 minutes or until cooked, keeping an eye on them as oven temperatures vary.

## Equipment

- pot
- whisk
- large bowl
- stand mixer
- towel
- small bowl
- silicone baking mat
- knife
- cupcake 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.

## Source

- Original video: https://www.youtube.com/watch?v=fUA1P4Wd3kI
- Recipe page: https://www.cliprecipe.com/recipe/060eb5b7-8d0b-45b5-9aab-bc810d3c4009
- Extracted: 2025-07-20

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt