Concha Cupcakes
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- Опубліковано 28 сер 2024
- Welcome to My Bake Escape. In this video you will see me turn a classic Mexican sweet bread into a cupcake. These cupcakes are so delicious and fun to make. Be sure to leave a comment if you give this recipe a try. If you liked this video, feel free to subscribe to my channel. Thanks for watching!
For the full recipe, visit mybakeescape.c...
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#conchacupcakes #mexicandessert #myyoutuberecipe
Excellent tutorial! Thank you for sharing!
Thank you so much! They are so fun to make and delicious!
I found a recipe for these on tiktok and tried it twice and definitely saw some improvement, but was still having issues with the sugar paste/topping application. Will definitely try your techniques. Beautiful video, by the way. Keep it up!
Thank you so much! Let me know if you have questions ☺️
It will be more helpful if you put correctly measurements will appreciated thanks
You have so much technique and knowledge love it!!!
Thank you so much! I’m happy to share what I know ☺️
Wooo que rico las tendré que hacer gracias y bendiciones
Gracias por el comentario. Avísame cuando intentes hacerlos. ¡Qué tengas un lindo día!
Magnífica! 😻 I love this, it’s such a cute idea and perfect recipe! Thank you so much for sharing this with us all!!! Subscribed! ✅😊💕✨
Gracias! So happy you enjoyed the video. Thank you for subscribing!
@@MyBakeEscape what’s the reaipe
@@mcgriddyruben9161 hi! The recipe can be found on my website mybakeescape.com/concha-cupcakes/
This video is so great, hope your channel keeps growing :)
Thank you!
Inspiring!!! ❤❤
Thank you!
Wow delicious..!! Blessings.
Thank you so much! Same to you :)
Could you go over the toppings ingredients because I noticed the flour and powdered sugar has the same measurement in cups but different in grams?
Hi! Powdered sugar (confectioners sugar) weighs less than flour. That’s why there’s a difference in grams. Hope this helps, have a great day!
Hi. Are these the regular sized muffin pan or the jumbo size? Thanks for the recipe!!!
Hello, regular sized. You’re welcome!
Can these be frozen?
What if my sugar paste comes out to crumbly do I had more butter?
Yes, add a little bit of butter until it comes together into a paste that can be rolled out.
Awesome! Can't wait to try these.
May I ask what size is the Concha Cutter? and what's the other cutter you used to cut off the excess topping?
Hi, it's 3.5 inches. I linked the etsy shop I ordered it from. I just used a paring knife and a round cookie/biscuit cutter to cut the excess.
@@MyBakeEscape Thank you!
thank you so much! i have one question:
i was considering using this recipe to make a version of a star wars food called “mustafarian lava bun”. using the black dye in the sugar part and red dye in the dough.
If you were to add dye to the dough, what point would that be at? also have you dyed the dough in this before?
Hello! You’re welcome! I would add dye to the milk yeast mixture after the yeast blooms. Add a lot more than you think you’ll need because the rest of ingredients will lighten the color. Also be careful when baking you won’t be able to see the “browning” if you dye the dough. Good luck and let me know if you have more questions!
@@MyBakeEscape thank you for your help! i made them yesterday and it worked out :) with lots of red gel food coloring . the black topping was easy tho. looked very lava like.
i’ve always wanted to make these! i’m working my way through making all my favorite Mexican cookies/sweet breads and sharing the recipes with my family. 😊💕 thanks again!
@@BactaBlast I’m so happy they worked out! ☺️
Where did u get the whisk??
Hi! You can get it on Amazon
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Wish you could add the measurements
Qué cantidades son de cada ingrediente por favor 🙏🏻
Hola!
Receta:
Ingredientes:
Mezcla de levadura
1/2 taza de agua tibia
1 1/2 cucharadas de levadura seca activa
1 cucharada de azúcar
Masa:
3 1/2 tazas (540 g) de harina para todo uso, más ½ taza (76 g) para espolvorear
¾ taza (160 g) de azúcar
4 huevos
¾ cucharaditas (5 g) de sal
1 cucharada de extracto de vainilla
1 cucharada de pasta de vainilla
4 cucharadas (media barra) de mantequilla sin sal, temperatura ambiente
1/2 cucharada de mantequilla para el recipiente de fermentación
Cobertura de azúcar:
1 ½ taza (228 g) de harina para todo uso
1 ½ taza (160 g) de azúcar en polvo
1 ½ cucharadita de extracto de vainilla
1 cucharadita de canela (opcional para la mitad de la masa)
12 cucharadas (1 barra y ½) de mantequilla sin sal a temperatura ambiente
Mmmmmm el título muy Mexicano, la imagen principal y poing los pasos en inglès 🤦🏻♀️🤔
That’s why nos llaman hispanos americanos 😘
The dough came out soooo sticky and i used the 3 1/2 cups of flour recipe asked for and even added the other 1/2 cup of flour and dough was still extremely sticky .i wont do this recipe again im sorry .
I’m sorry it does take time to work the dough it eventually gets easier to work with. Alternatively you can use a dough hook in a stand mixer.