“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 cake should be light and moist, with all the ingredients well incorporated. But don’t overbeat the batter, as the cake will be too heavy.” – The Hummingbird Bakery Cookbook Hummingbird […]
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Topping Yo’ Cupcakes Off With Roses
Hummingbird Bakery Vanilla Cupcakes with Rosette Buttercream Frosting (Instagram Camera) Why yes, lovely people, those are cupcakes. Not roses. Cupcakes. Cupcakes that I MADE. I MADE THOSE. Bows. Today, I’m going to teach you how to make them too. I know it’s been a while since I’ve experimented with an actual Hummingbird Bakery recipe, and […]
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Hummingbird Bakery Vanilla Cupcakes Recipe (Adapted for High-Altitude)
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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