After listening to my adventures in high-altitude baking, Kailin, a co-worker of mine, decided to try out my baking hobby for myself. Every so often, she would appear around the office handing out Ziploc bags of chocolate chip cookies made from my recipe posted on this blog. This time around, she decided to try the […]
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High-Altitude Hummingbird Bakery Red Velvet Cupcakes, Pt. 3: Accepting the Easy Path
A few nights ago, I threw down the towel. None of my modifications — be it altering the amount of baking soda, or altering the combination of baking soda and vinegar — produced results as tasty as the original, unaltered recipe for Hummingbird Bakery red velvet cupcakes. So I decided to face the truth and […]
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High-Altitude Hummingbird Bakery Red Velvet Cupcakes, Pt. 2: Decreasing Just The Baking Soda
Recall my last experiment in which I decreased baking soda and vinegar in equal proportions: Doing so was supposed to result in cupcakes with smooth, perfect-looking tops as they did in sea-level. Instead, my results were cupcakes that still had wrinkly old-man tops. Not as wrinkly and bloated as the unaltered recipe (see the picture […]
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High-Altitude Hummingbird Bakery Red Velvet Cupcakes, Pt. 1: Refusing to Accept the Easy Path
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 any alterations. Sure, the cupcake tops turned out a little ugly and bloated — but how big of a deal was that anyway if they were going to end up covered […]
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The Science of ‘Wait, What?’: Red Velvet Cupcakes Edition
Red velvet, red velvet, why did you not fail as miserably as your vanilla and chocolate peers? In fact, why did you excel at high-altitude when your vanilla and chocolate counterparts failed? Below are pictures of my first attempts at the Hummingbird Bakery Cookbook’s vanilla, chocolate, and red velvet cupcake recipes at high-altitude. That is, […]
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Hummingbird Bakery Red Velvet Cupcakes, High-Altitude Style
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. I fully […]
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