Concha Cupcakes Recipe
Concha cupcakes are a perfect blend of Mexican and American cuisine. Sweet bread is fluffy, aromatic, soft, and airy, while the streusel topping is crunchy with a melt-in-the-mouth texture. I was inspired by gingerbread cookies, so they are infused with cinnamon, nutmeg, and vanilla!
Equipment
- 1 Mixer
- 1 Rolling Pin
- 1 cupcake tin
Ingredients
Sweet Bread Dough
- ½ cup milk (or water) (lukewarm)
- 1 tbsp honey
- ½ tbsp dry yeast
- 3 cups all-purpose flour
- ⅓ cup brown sugar
- ½ tsp salt
- 1 tbsp cinnamon
- ½ tsp nutmeg
- 1 tbsp orange zest
- 1 tsp vanilla paste
- 2 eggs
- 5 tbsp butter (softened)
Streusel Topping
- 1 cup flour
- ½ cup powdered sugar
- 1 tbsp cocoa
- 1 tsp cinnamon
- ½ cup butter (softened)
- 1 tbsp vanilla paste
Instructions
Kneading the Dough
- Mix up lukewarm milk, yeast, and honey, and stir it well until all the lumps are gone. Leave that on the side, for about 10 minutes until the bubbles appear on top.
- Meld dry ingredients in a big mixing bowl: all-purpose flour, brown sugar, and spices - cinnamon, nutmeg, vanilla paste, and orange zest, plus a pinch of salt.
- Make a dent in the middle for the wet ingredients: crack eggs, pour in yeast mixture, and add room-temperature butter.
- Start mixing with the lowest speed until dry and wet ingredients are combined. Now, turn up the speed to the maximum and knead it for 10 to 15 minutes. Soon, the dough will start to pull away from the bowl and it will be soft, sticky, and stretchy, but don’t add any more flour. Just keep mixing.
- It will still be super soft, but that’s the goal. If it’s still sticky after 15 minutes of kneading, add about a tablespoon of flour and it will be enough. The dough will be soft, smooth, and breathable. Cover it with a kitchen towel and leave it to rise for at least an hour. It should double up in size.
Making the Streusel Topping
- Combine all-purpose flour, powdered sugar, vanilla paste, cocoa powder, cinnamon, and room-temperature butter. Knead this one by hand, as the warmth melts the butter and you’ll get the right texture quicker. The texture is kind of like a Play-Doh, smooth, and shiny, but not sticky.
- Swathe it in plastic wrap and store it at room temperature. If your kitchen is very warm, put the topping in the fridge 10 minutes prior the use, so it will be easier to roll out.
Assembling the Concha Cupcakes
- Part the dough into equal 50-gram pieces and shape small balls to fit the cupcake liners. Place each one in the cupcake tin, cover with kitchen towel, and let them proof for one more hour to double up.
- Place the baking paper on the counter, dust it with flour, and roll out the streusel topping with a pin. It shouldn’t be too thin. Use a glass the size of a cupcake mold and cut out 18 circles.
- Peel it out carefully of the baking paper and place it on top of the conchas. Carve it as you wish. Cover them again with a kitchen towel and leave them for about 30 minutes to rise.
Baking and Serving
- Baked the concha cupcakes at 350 °F (180 °C) for about 20 minutes. Check it out with a toothpick. It should come out clean. Leave it for 5 minutes in the tin and then, arrange it on the tray.
- Dust it with powdered sugar on top and serve. They are the tastiest when fresh from the oven, warm, cloudy, and crunchy on top.
Notes
Serving Tips
Keep them at room temperature in an airtight container or swathed in plastic wrap for 2 days, or 5 days in the fridge.
Nutrition
Serving: 1pieceCalories: 224.7kcalCarbohydrates: 31.3gProtein: 3.9gFat: 9.3gSaturated Fat: 5.6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.4gTrans Fat: 0.3gCholesterol: 40.9mgSodium: 141.7mgPotassium: 63.8mgFiber: 1.2gSugar: 9.3gVitamin A: 295.2IUVitamin C: 0.5mgCalcium: 27.8mgIron: 1.5mg