Recall my last experiment in which I decreased baking soda and vinegar in equal proportions: Doing so was supposed to result in cupcakes with...
A normal person would have just accepted the fact that the recipe for Hummingbird Bakery’s red velvet cupcakes worked perfectly fine at high-altitudes without...
Red velvet, red velvet, why did you not fail as miserably as your vanilla and chocolate peers? In fact, why did you excel at...
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...
“It seems people can’t resist the red velvet cupcakes’ deep red crumb with white Cream Cheese Frosting. Mix all the ingredients well so that...
 photo by kimothy from kimothyjoyeats — Ingredients  For the Chocolate Cupcakes: (makes 12 cupcakes) 3/4 cup plus 2 tablespoons all-purpose flour 2...
Between all the food photography craziness and the recent feature of my last post on foodgawker (!!!!!!!!) and TasteSpotting (!!!!), I nearly forgot to...
Not gonna lie. My previous discovery — that chocolate cupcakes needed less baking powder than vanilla cupcakes at high altitude, proving my hypothesis completely...
In my last post, I discovered that the sea-level recipe for chocolate cupcakes fared significantly better at high-altitude than that of the vanilla cupcakes....
So the main question that has been plaguing me since my initial control experiment for the Hummingbird chocolate cupcakes is this: why did the...
Not gonna lie — I was pretty nervous about adapting this particular recipe for a couple of reasons. Aside from my reluctant dislike for...
“We use a devil’s food cake for our chocolate base. The cocoa powder gives the cake a dark color and a chocolatey kick. The...