![]() After college, I went to The French Pastry School in Chicago, to learn even more. My sweet and patient mother taught me a lot of what I know- baking from the heart and always from scratch. THANK YOU for this post.I grew up baking, and reading cookbooks, and talking about food constantly. I am THRILLED to find your tips and my daughter even more so because now I will bake more cupcakes, no longer hiding my face in shame thanks to deflated cakes. “My cupcakes have fallen and they can’t get up. Until I read your suggestions, I thought I was just doomed to never make a good cake again. I am at almost 6000 feet and 5% humidity and I came from the midwest at about 500 feet and 50% humidity. And all because I was doing exactly opposite of what I needed to do. “Thank you SO MUCH for your advice! I am on a mission to create a high, moist, light, delicate white cake and I have had WAY more misses than hits. First perfect set of cupcakes I’ve made since moving to this altitude in 6 years.” Making sponge cake at 4,700′ altitude and couldn’t figure out why it was always collapsing as I follow the directions to get “enough” air in the egg whites. I feel like my already never used but loved Kitchen Aid just got its retirement notice. “The stand mixer photo intrigued me so much I had to try it myself and compare. What Readers are Saying about these High Altitude Cupcake Tips Those made using a hand mixer did not have as much air beaten into the batter and stayed nice and domed on top.Cupcakes made in my stand mixer rose quickly and collapsed, resulting in flat tops.Too much air in the batter can cause a fast rise followed by a collapse. Higher temperatures can also help the cupcake batter form a crust on top quicker, thus preventing the cupcakes from over rising and collapsing.The recipe changes coupled with these preparation changes produced a nice, fluffy moist crumb with an attractive domed appearance. In my recipe it decreased down to 1 1/3 from 1 1/2 cups.Why? Less sugar strengthens the batter in high altitude baking. (Up from 1 1/4 to 1 1/2 cup in my recipe) Extra liquid can also be added to counteract drier air at high altitude.Buttermilk and yogurt are also acceptable substitutes.I substituted part sour cream for the milk.Why? A more acidic batter gives a better rise and enables the cupcakes set more quickly in the oven. I used only 1 teaspoon.Īdd acidic liquids to the batter in high altitude baking ![]() Originally called for 1 tablespoon (3 teaspoons).I decreased the baking powder by 2/3 of the original amount in the Vanilla Bean Sour Cream Cupcake Recipe.Reduce the leavening in high altitude baking Why? Because all-purpose has a higher gluten count which creates a strong batter. Some suggest to use half All-Purpose and half Cake Flour vs. These high altitude cupcake recipe changes helped give the end result a nice, fluffy moist crumb. The same cupcake recipe prepared with a stand mixer and a hand mixer. The following are my general guidelines and tips for high altitude baking. I recommend making only 1/4 of the original recipe so you aren’t wasting ingredients when you’re experimenting with tweaks. The final recipe was: Vanilla Bean Sour Cream Cupcake Recipe. I went through a handful of cupcake tests before I was satisfied. It is certainly an experimentation process. CUPCAKE HIGH ALTITUDE TROUBLESHOOTINGĪll recipes are different and certain troubleshooting tips will work for one and not the other. High altitude baking problems begin to occur around 2,500 to 3,000 feet elevation and can require adjustments for satisfactory results in the recipe. The result: cakes and cupcakes have a dry crumb. Moisture evaporates faster and higher elevations.īaked goods also dry out faster than they would at sea level. Upon cooling, the cakes (or cupcakes) sink in the middle. Leavening gases expand faster at higher elevations. Many problems can arise in high altitude baking: Most recipes are developed to be used at sea level. Until now, I haven’t done much to investigate the cause of my high altitude baking problems.īut a few weeks ago with Madeline’s birthday party just around the corner I knew that it was time to nail down a white cupcake recipe that worked well at high altitude. Pictured: Vanilla Bean Sour Cream Cupcake Recipe Those which I have experienced: implosion, explosion, flat tops, and dry/coarse textured crumb. It isn’t that I don’t like them, but perhaps due to the fact that I find recipes are very finicky here in Albuquerque at just over 5,000 feet elevation.Ĭupcake recipes can often have unanticipated and most certainly unpleasant end results at high altitude. Do you have problems baking cupcakes at high altitude? Look no further! I have all kinds of tips and tricks for high altitude cupcake baking success here!
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