Recipe of the Week - High Altitude Yellow Cake

Week 3

This week's recipe is a follow-up to the high altitude post from two days ago. It is a basic recipe for 5000 feet with adjustments for up to 10,000 feet.

High Altitude Yellow Cake
(above 10,000 ft. decrease baking powder to 1 1/8 tsp.)

3 c. sifted cake flour
2 1/2 tsp. baking powder
1 tsp. salt
1 1/2 c. sugar
4 eggs - refrigerator temperature
1 c. shortening - room temperature
1 1/4 c. plus 2 Tbsp. milk - refrigerator temperature
2 tsp. vanilla

Sift flour, baking powder, salt and sugar. Add shortening, milk, vanilla & eggs. Beat for 30 seconds on low speed - scraping bowl
frequently. Beat 7 1/2 minutes on high speed.
Fill cupcake liners 1/2 full.

Bake 375 degrees for 15-20 minutes. Cool completely.
Makes 36 cupcakes.

High Altitude Cupcakes

I tried a new cupcake recipe yesterday, which always comes with a little anxiety at my Lake Tahoe altitude of 6900 ft. About halfway through the baking process I started to get a sinking feeling in the pit of my stomach...which was followed by the actual sinking of the centers of the cupcakes. The good news is that the cupcakes tasted really good - despite the craters. Not even a ton of frosting could fill up those sinkholes so I ate the batter and threw the cupcakes away.

High altitude baking has many challenges and there are many resources available online. Here is the one I use the most:

High Altitude Baking: 200 Delicious Recipes & Tips for Perfect High Altitude Cookies, Cakes, Breads & More

Patricia Kendall - Colorado State University Cooperative Extension