When I heard about Hummingbird Cupcakes from Brown Eyed Baker, I just knew I had to try it! A cupcake filled with pineapple, coconut, banana, and nuts? Yum!!
Unfortunately, I still haven’t figured out the ins and outs of Japanese flour. It doesn’t react and work the same way as all-purpose flour back home. My cupcakes never rise enough leaving them too dense and doughy. Not to mention that I haven’t been able to get my frosting the right consistency – it’s way too thick. But that might be a problem I have to blame on myself and not Japanese ingredients. :) If you have any advice about baking in Japan or baking in general, I’d love your feedback!