Instructions

1. Adjust the liquid, sugar, baking soda and baking powder for high-altitude needs. For increased liquid, consider using extra-large eggs in place of large or medium eggs or add an additional 2 to 4 tablespoons of water per cup of liquid in your recipe. The higher you are above 3,000 feet, the more liquid you need. Decrease the sugar by 2 tablespoons for every cup in your recipe. Decrease baking powder by 1/4 teaspoon and baking soda by a pinch.

2. Whisk or use an electric mixer to combine ingredients as directed. Preheat the oven to a temperature 25 degrees hotter than is recommended in baking instructions. Because liquid evaporates faster at high altitude, the higher temperature helps the cupcakes set more quickly.

3. Cut out 12, 4-inch squares of aluminum foil. Place 1 foil square inside each cupcake section of your cupcake pan. Place the flat-bottom ice cream cones into each section and wrap the foil around the base to secure each in the cup. Because high altitude can increase the amount your cupcakes rise, fill each ice cream cone halfway full to avoid excessive rising and spilling over the top of the cone. To avoid spilling cupcake batter on the cones, place the batter in a plastic bag and cut a small tip in the end. Squeeze the batter into the cone.

4. Place the pan in the oven and bake as usual. Check your cupcakes 5 to 10 minutes earlier than you would at sea level. To check for done-ness, insert a toothpick into the center of a cupcake. If the toothpick comes out clean, without any batter, the cupcakes are done. Remove the pan from the oven and remove the cones from the pan, placing them on a cooling rack. They may be top-heavy, so use the foil pieces to offer support.