Manteconchas

The combination of two Mexican Pan Dulces, Mantecadas + Conchas. If you just want to make mantecadas, skip the decorating paste.

Ingredients:

-for the batter (mantecadas)
4 eggs
1 cup of granulated sugar
1 cup of milk
1 cup of vegetable oil
1 tsp of vanilla
2 cups of flour
2 tsp of baking powder
2 tsp of active dry yeast
1/4 tsp of salt
-for the decorating paste
1 1/4 cups of flour
3/4 cup of powdered sugar
1/2 cup of shortening
1 egg, just the whites
1 tbsp of vanilla

Preparation:
Add all the ingredients for the decorating paste in the mixer, but set aside 1/2 cup of flour. Mix well, and with a rubber spatula, scrape all the sides if needed; when all the ingredients are incorporated, add the rest of the flour. It should have a play-do consistency, sticky but not that much to get stuck on your fingers. You can use whatever colors you like to color the paste. I separated the paste into three parts and used a different color on each one. Set aside the decorating paste and make the batter. In the mixer, add all the ingredients for the batter and mix until there are no lumps; pour the batter into cupcake pans with cupcake liners; you should get 18 cupcakes out of it. Divide the decorating paste into 18 parts, mold each piece like a tortilla with your fingers, and place it over the batter but inside the cupcake liner; then, with a knife, draw the concha design on top and bake at 350 for 25 minutes. Check on them at minutes 18-20, and if they get golden brown on one side only, turn them around and keep baking.

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