This high altitude vanilla cupcake recipe was developed for baking at 5,000 feet! The recipe uses only 1 stick of butter and makes a small batch of 10 vanilla cupcakes topped with vanilla buttercream frosting. The recipe is adapted from London’s famed Hummingbird Bakery!
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High-Altitude Hummingbird Bakery Vanilla Cupcakes, Pt. 6: Cracking the Recipe
(iPhone Camera) BOOM, BABY! I do believe these are Hummingbird Bakery vanilla cupcakes, high-altitude style. Recall my last post in which I increased the oven temperature of the recipe since following the original instruction of 325 (F) for 20-25 minutes resulted in pale, gummy, undercooked cupcakes. Increasing the temperature to 375 (F) resulted in golden […]
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High-Altitude Hummingbird Bakery Vanilla Cupcakes, Pt. 5: Temperature
Last post, I came really close to cracking the recipe. By reducing the amount of baking powder by a half teaspoon, I was able to create actual, solid cupcakes that were starting to resemble the Hummingbird Bakery’s vanilla cupcakes. Unfortunately, the cupcakes still weren’t perfect; they seemed gummy and undercooked. So this time, I decided […]
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High-Altitude Hummingbird Bakery Vanilla Cupcakes, Pt. 4: That Pesky Baking Powder
In my last post, I came dangerously close to actual, edible-looking cupcakes simply by reducing baking powder. Would it be too optimistic to say that maybe all I need to do is reduce the amount of baking powder in the recipe? Let’s find out. Recall in my last post that I took out the rather […]
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High-Altitude Hummingbird Bakery Vanilla Cupcakes, Pt. 3: Decreasing Baking Powder
This is the third part of a three-step control group experiment attempting to get the Hummingbird Bakery’s vanilla cupcakes recipe to work in the high altitude environment of Denver. Since I started this oh-so-fruitful experiment, I have long since suspected that baking powder is responsible for the majority of the recipe’s failure. Recall that baking […]
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High-Altitude Hummingbird Bakery Vanilla Cupcakes, Pt. 2: Decreasing Sugar
This is the second part of a three-step control group experiment attempting to get the Hummingbird Bakery’s vanilla cupcakes recipe to work in the high altitude environment of Denver. Recall that I determined that I could do three things to adjust the recipe: Add flour, to strengthen the recipe’s batter and prevent it from collapsing […]
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