I wasn’t particularly nervous about adapting the Hummingbird Bakery’s strawberry cheesecake cupcake recipe for high-altitude, mostly because the recipe was identical to the recipe for Hummingbird Bakery vanilla cupcakes. The only difference between the two was that the strawberry cheesecake cupcakes included chopped strawberries:
And since the high-altitude adjustments that I did for the vanilla cupcakes also worked on the very-similar recipe for Hummingbird Bakery lemon cupcakes, I figured those same adjustments would work for the strawberry cheesecake cupcakes due to the mother recipe theory. It would be easy, right?
Ah, see. This is where I got cocky.
Instead of following my own advice and taking the time to read the recipe in full, I rushed through the recipe and as a result, screwed up on one simple, easy step. The recipe calls for prepping your muffin tin and dividing chopped strawberries into the paper cases. You then drop the batter on top of the strawberries.
I had already spooned all my batter into the cases, before realizing I had neglected to put the strawberries at the bottom of the cases. Not wanting to create more waste than necessary, I dropped the strawberries on top of the batter:
The strawberries on top created a weight on top of the batter that prevented it from rising properly! Although edible, the cupcakes were misshapen, with the strawberries weighing down parts of the cupcakes:
So much for those perfectly domed cupcake tops I’m always going on about.
Anyway, stay tuned for the Hummingbird Bakery’s recipe for strawberry cheesecake cupcakes… adapted for high-altitude! I promise they won’t be sunken and misshapen like the cupcake above. In fact, here is a sneak preview: