Last Sunday, I set out to adapt Hummingbird Bakery’s red velvet cupcakes recipe before heading to my co-worker’s Super Bowl party. So I did what I had done with its vanilla and chocolate counterparts — cooked the original, sea-level recipe at high-altitude, without any alterations or modifications to the recipe’s ingredients and steps.
Now compare that to these guys:
Well, how did they taste?
Pretty good, actually. Perfect Hummingbird Bakery texture. Moist, but with that signature substantial Hummingbird crumb.
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