Red Velvet High Altitude Adjustments

Living in Colorado in the mountains, I have to make some adjustments to my recipes. I made these red velvet cupcakes before and this time they collapsed, over browning on the top, and very dry. I have been doing research and everyone mentioned that you should first try your recipe to see if it works in high altitude. In this case this recipe need adjustments.

 

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Original Recipe without adjusting for high altitude:

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There are general guidelines that you should follow when baking in high altitude:

-Reduce sugar by 2 Tbsp per 1 cup ….The over browning in the RVelvet cupcakes was caused by the sugar so I reduced the sugar.

-Increase the bake time by 25 degrees and reduce the baking time by 15-20%… The dryness of the cupcakes was caused by the low temperature so I increase it by 25 degrees. And also by increasing the temperature helps cakes from not collapsing.

-Add 2 Tbsp of additional liquid if cake is too dry.

-Reduce the Baking Soda and Baking Powder by  1/8-1/4tsp  per 1 tsp.

-If making a cake use cake flour instead of All-Purpose Flour

So I went ahead and made some minor adjustments and the cupcakes turned out wonderful. The lighting is a little different but the amount of coloring is the same and almost the same recipe!

Recipe with High Altitude Adjustments:

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For both recipes the technique was exactly the same for the Red Velvet Cupcakes.

1.)Whip together the sugar, eggs, and oil until combined. Do not over whip especially in high altitude.

2.)Alternate the dry ingredients (not the baking powder) with the wet ingredients(not the vinegar)

 

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3.) Once the batter is smooth add the red natural coloring. I used beets coloring but you can just use normal red coloring.

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 4.)Combine together the vinegar and the baking soda and mix for 10 seconds. Pour into mixture and mix for 10 seconds. You can use white vinegar also I just had my homemade Apple Cider Vinegar I made.

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5.)Using a Tablespoon measure fill 35-40 cupcakes. I made mini cupcakes if you are making bigger ones fill them 3/4 of the way up.

Bake for high altitude bake at 375F for 8-10 minutes

Bake at 350F for 10-12 minutes for the rest of the the world.

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For both recipes the technique was exactly the same for the Red Velvet Cupcakes.

1.)Whip together the sugar, eggs, and oil until combined. Do not over whip especially in high altitude.

2.)Alternate the dry ingredients (not the baking soda) with the wet ingredients(not the vinegar)

3.) Once the batter is smooth add the red natural coloring. I used beets coloring but you can just use normal red coloring.

 

4.)Combine together the vinegar and the baking soda and mix for 10 seconds. Pour into mixture and mix for 10 seconds. You can use white vinegar also I just had my homemade Apple Cider Vinegar I made.

5.)Using a Tablespoon measure fill 35-40 cupcakes. I made mini cupcakes if you are making bigger ones fill them 3/4 of the way up.

Bake for high altitude bake at 375F for 8-10 minutes

Bake at 350F for 10-12 minutes for the rest of the the world.

6.)If baking at high altitude keep any cakes in the freezer to retain maximum moisture. Trust me it is worth it! When you are ready to defrost them keep them in a container until ready to use then ice and eat. 

7.)Here are the lovely cupcakes. Yummy. I iced them with cream cheese frosting and then sprinkled cake crumbs on top.

 

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