Like any true scientist, I began my experiment in high-altitude baking by creating a control group. I decided to follow the Hummingbird Bakery’s sea-level recipe for vanilla cupcakes without any alterations or modifications. After all, Susan E. Purdy of Pie in the Sky: Successful Baking at High Altitudes suggested that it was okay to try […]
Read the Post >High Altitude Baking
Hummingbird Bakery Vanilla Cupcakes, Sea-Level Style
“Our vanilla cupcakes, topped with candy-colored Vanilla Frosting and sprinkles, are what the Hummingbird Bakery is best known for, and they never fail to please. When you make these at home, don’t overbake them — they should be light golden and spring back when touched. This way you will ensure an airy, moist cake with […]
Read the Post >Introduction, Pt. 2: The Hummingbird Bakery
My love affair with cupcakes began at Saint Cupcake Bakery during my sophomore year at college in Portland, OR. I guess I must have led a sheltered life or something, but I had never tasted cream cheese frosting until then. Big Top cupcake from Saint Cupcake in Portland, OR (from Saint Cupcake’s website) After Saint […]
Read the Post >Introduction, Pt. 1: High-Altitude Baking
Before I moved to Denver, CO (elevation: 5,280 feet above sea level) from San Francisco, CA (elevation: 52ft), I was warned of the perils of high-altitude baking by several of my friends. A former roommate of mine quoted a friend of hers who had lived in high altitude who had told her that, in the […]
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