1. VANILLA CUPCAKES TYISHA W. & NURI A.

2. 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

3. DIRECTIONS 1)Preheat oven to 350 degrees and line pans with 20-22 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 15-18 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.

4. RECIPE CONVERTED METRIC o 3 eggs o 118.294 ml of vegetable oil o 177.441 ml of buttermilk o 5 ml of vanilla abstract o 177.441 ml of sour cream o 7.4 ml of cinnamon o 118.294 ml of butter o 5 ml of vanilla o 709.765 ml of powder sugar o 709.765 ml of white sugar o 5 ml baking powder

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

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

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

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

9. STOICHIOMETRY

10. IS IT PRACTICAL TO MAKE ADJUSTED AMOUNT?

11. WORKS CITED o https://www.google.com/#q=metric+conversion&safe=active https://www.google.com/#q=metric+conversion&safe=active