Big Eats

Concha Cupcakes

Warm up your milk to about 100 degrees Fahrenheit, once warm add 1 tbsp of sugar from your 1/2 cup of sugar, add your yeast and mix, now let that sit for 10 minutes. If your milk is too hot, it will kill the yeast

In a stand mixer bowl, or if you don’t have a stand mixer just use a large bowl, mix in your all purpose flour, the remaining sugar, salt, make sure to mix before moving on

Now pour in your milk and yeast mixture into the flour, with your unsalted butter, eggs, and vanilla extract. Mix until you have a nice dough. If you’re not using a stand mixer, add your eggs right after adding the milk and yeast mixture.

Dough needs to be really soft to the point where it lightly sticks to your bowl. If the dough is too sticky, add 1 tbsp of flour until it forms up. If your dough is too hard and tough, add more room temperature unsalted butter slowly or melted unsalted butter, preferably room temperature as it works better

Once your dough is done, place it in a oiled bowl, cover with a towel, and let raise for 2 hours.Once dough is done, punch the air out, and cut it into small balls, around the size of a small egg. Reason why to cut them that small, is because they’ll raise. Form dough into a ball. Grab a small piece of your topping and press it flat on top of your silicone mat, slightly bigger than your dough so it can fit perfectly. Lay your topping on top of your dough and with a knife cut it to your desired design.

Now put your cupcakes into the cupcake paper and into your cupcake tray. Cover with a towel and let them raise for 45 minutes

After 45 minutes you’ll see that they have risen, bake them in a oven at 350 degrees fahrenheit for about 12-20 minutes. MAKE SURE TO KEEP AN EYE ON THEM. Once out the oven, enjoy with some coffee or some hot chocolate

in a separate bowl mix in your powder sugar, all purpose flour, unsalted butter, and vanilla extract

Add strawberry powder or cacao powder if you would like.