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“Hollowing out a bit of the cake and putting in a small spoonful of lemon curd makes this cupcake very moist and tangy. Lemon is always a popular alternative to chocolate or vanilla desserts. The trick is to keep the frosting slightly tart, to temper the sugar.“– The Hummingbird Bakery Cookbook —    

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For those of you who have been following my blog closely, you might notice that this post deviates a little bit from my standard format. With the last three recipes — that is, the vanilla, chocolate, and red velvet cupcakes — I started out with baking the original, unaltered sea-level recipe to see how it […]

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A few weeks ago, my Crossfit buddy pinned up a pin on Pinterest detailing how to decorate your cupcakes to look like chrysanthemums. The steps looked easy enough, so I decided to try it at home: photo by kimothy from kimothyjoyeats Looks good, right? The steps are pretty simple: Start with some mini marshmallows, some […]

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photo by kimothy from kimothyjoyeats    

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Before I present you guys the final, high-altitude recipe for Hummingbird Bakery red velvet cupcakes, I just wanted to backtrack for a second. Remember my co-worker Kailin? The lovely lady who decided to omit red food coloring from her cupcakes, leading to rather interesting results: She later asked me why her cupcakes had such flat, […]

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Guys, I cracked the recipe for Hummingbird Bakery red velvet cupcakes. Admittedly, there wasn’t much cracking to be done. Recall that the sea-level recipe for Hummingbird Bakery red velvet cupcakes worked perfectly fine at high-altitude; the only problem was that these cupcakes had wrinkly, old-man tops instead of the smooth, good-looking cupcake tops they would […]

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