Concha Cupcakes
Directions
- 1Warm up ¾ cups of milk. Do not heat up the milk too much or you're going to kill the yeast. It needs to be warm, just slight to the touch.
- 2Warm up ¾ cups of milk. Do not heat up the milk too much or you're going to kill the yeast. It needs to be warm, just slight to the touch.
- 3Warm up ¾ cups of milk. Do not heat up the milk too much or you're going to kill the yeast. It needs to be warm, just slight to the touch.
- 4Add in 1 tablespoon of sugar with 1 packet of active dry yeast (if not, 1 tablespoon). Mix it up and let that sit for 10 minutes.
- 5Add in 1 tablespoon of sugar with 1 packet of active dry yeast (if not, 1 tablespoon). Mix it up and let that sit for 10 minutes.
- 6Add in 1 tablespoon of sugar with 1 packet of active dry yeast (if not, 1 tablespoon). Mix it up and let that sit for 10 minutes.
- 7In a large bowl, combine 4 ½ cups of all-purpose flour, 1 teaspoon of salt, and ½ cup of sugar. Give that a mix.
- 8In a large bowl, combine 4 ½ cups of all-purpose flour, 1 teaspoon of salt, and ½ cup of sugar. Give that a mix.
- 9In a large bowl, combine 4 ½ cups of all-purpose flour, 1 teaspoon of salt, and ½ cup of sugar. Give that a mix.
- 10Use a stand mixer (or your hands) to mix the dough. After about 10 minutes, your yeast and milk mixture should look frothy.
- 11Use a stand mixer (or your hands) to mix the dough. After about 10 minutes, your yeast and milk mixture should look frothy.
- 12Use a stand mixer (or your hands) to mix the dough. After about 10 minutes, your yeast and milk mixture should look frothy.
- 13Pour the yeast mixture into the bowl with the dry ingredients. Add in 3 whole eggs, a splash of vanilla extract, and ½ cup of unsalted melted or room temperature butter.
- 14Pour the yeast mixture into the bowl with the dry ingredients. Add in 3 whole eggs, a splash of vanilla extract, and ½ cup of unsalted melted or room temperature butter.
- 15Pour the yeast mixture into the bowl with the dry ingredients. Add in 3 whole eggs, a splash of vanilla extract, and ½ cup of unsalted melted or room temperature butter.
- 16Mix the dough until it is lightly sticky, adding a little more room temperature unsalted butter if needed.
- 17Mix the dough until it is lightly sticky, adding a little more room temperature unsalted butter if needed.
- 18Mix the dough until it is lightly sticky, adding a little more room temperature unsalted butter if needed.
- 19Once finished, the dough should be extremely soft. Cover with a towel and let it rise at room temperature for 2 hours.
- 20Once finished, the dough should be extremely soft. Cover with a towel and let it rise at room temperature for 2 hours.
- 21Once finished, the dough should be extremely soft. Cover with a towel and let it rise at room temperature for 2 hours.
- 22For the topping, combine 1 cup of all-purpose flour, 1 cup powdered sugar, and ½ cup of room temperature unsalted butter (about 1 stick) with a splash of vanilla extract and mix.
- 23For the topping, combine 1 cup of all-purpose flour, 1 cup powdered sugar, and ½ cup of room temperature unsalted butter (about 1 stick) with a splash of vanilla extract and mix.
- 24For the topping, combine 1 cup of all-purpose flour, 1 cup powdered sugar, and ½ cup of room temperature unsalted butter (about 1 stick) with a splash of vanilla extract and mix.
- 25Add cocoa powder to one part of the dough and red food coloring to another, then mix each part up.
- 26Add cocoa powder to one part of the dough and red food coloring to another, then mix each part up.
- 27Add cocoa powder to one part of the dough and red food coloring to another, then mix each part up.
- 28After two hours, the dough should be double in size. Cut small pieces of dough, about the size of a small egg.
- 29After two hours, the dough should be double in size. Cut small pieces of dough, about the size of a small egg.
- 30After two hours, the dough should be double in size. Cut small pieces of dough, about the size of a small egg.
- 31Flatten a piece of topping and place it over a piece of dough. Using a knife, make designs on top.
- 32Flatten a piece of topping and place it over a piece of dough. Using a knife, make designs on top.
- 33Flatten a piece of topping and place it over a piece of dough. Using a knife, make designs on top.
- 34Place the concha cupcakes in a muffin tin, cover with a towel, and let them rise for 45 minutes. Then, bake at 350°F for about 15 minutes (or until cooked).
- 35Place the concha cupcakes in a muffin tin, cover with a towel, and let them rise for 45 minutes. Then, bake at 350°F for about 15 minutes (or until cooked).
- 36Place the concha cupcakes in a muffin tin, cover with a towel, and let them rise for 45 minutes. Then, bake at 350°F for about 15 minutes (or until cooked).
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 cups sugar
- 0.5 cups sugar
- 0.5 cups sugar
- 3 whole eggs
- 3 whole eggs
- 3 whole eggs
- 1 splash vanilla extract
- 1 splash vanilla extract
- 1 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
- 0.5 cup butter
- 0.5 cup butter
- 0.5 cup 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
- 1 splash vanilla extract
- 1 splash vanilla extract
- 1 splash vanilla extract
- 1 amount unspecified cocoa powder
- 1 amount unspecified cocoa powder
- 1 amount unspecified cocoa powder
- 1 amount unspecified red food coloring
- 1 amount unspecified red food coloring
- 1 amount unspecified red food coloring
Equipment
stovesmall saucepanwhisklarge bowlstand mixerbowlknifebaking sheetmuffin tintowel