FRENCH 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 1 teaspoon = 5 milliliters
CHEMICAL CHANGE As the cupcakes are baking they change from a liquid mix into a solid. The color changes from a light tan to a golden brown as it cooks.
PHYSICAL CHANGE Putting several different ingredients together to form one mix Cracking open the eggs.
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 o London Dispersion
STOICHIOMETRY o 3 Eggs o Vegetable Oil.708 cup o Buttermilk 1.1 cup o Vanilla Abstract 1.4 teaspoon o Sour Cream 1.1 cup o Cinnamon teaspoon o Butter.708 cup o Vanilla 1.4 teaspoon o Powered Sugar 4.25 cups o Sugar 4.25 cups o Baking Powder 1.4 teaspoon 17 Servings x 3 cups sugar 12 Servings = 4.25
IS IT PRACTICAL TO MAKE ADJUSTED AMOUNT? No because since I made cupcakes the amount is already set can not be adjusted.
WORKS CITED o