VANILLA CUPCAKES TYISHA W. & NURI A.

INGREDIENTS o 3 eggs o ½ cup vegetable oil o ¾ cup buttermilk o 1 teaspoon vanilla abstract o ¾ cup sour cream o 1 ½ teaspoon cinnamon o ½ cup butter, softened o 1 teaspoon vanilla o 3 cups powdered sugar o 3 cups white sugar o 1 teaspoon baking powder

DIRECTIONS 1)Preheat oven to 350 degrees and line pans with cupcake liners. 2)In a large bowl, gently combine eggs, oil, buttermilk and vanilla. 3)Mix in sour cream. 4)Add cake mix and cinnamon and mix until smooth 5)Fill cupcake liners ¾ full and bake for minutes, or until an inserted knife comes out clean. 6)Buttercream: Beat cream cheese and butter until fluffy. Add vanilla and powdered sugar. Adjust the consistency using milk if it is too thick. 7)Pipe onto cooled cupcakes and top buttercream icing.

RECIPE CONVERTED METRIC o 3 eggs o ml of vegetable oil o ml of buttermilk o 5 ml of vanilla abstract o ml of sour cream o 7.4 ml of cinnamon o ml of butter o 5 ml of vanilla o ml of powder sugar o ml of white sugar o 5 ml baking powder

CHEMICAL CHANGE As the cupcakes are baking they change from a liquid mix into a solid.

PHYSICAL CHANGE Putting several different ingredients together to form one mix.

IONIC COMPOUND o Sodium Sulfate o Na 2 SO 4 o Na + ions and SO4 2- ions

COVALENT COMPOUND o Vegetable Oil o C 54 H 100 O 7 o Non-Polar

STOICHIOMETRY

IS IT PRACTICAL TO MAKE ADJUSTED AMOUNT?

WORKS CITED o