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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.

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Presentation on theme: "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."— Presentation transcript:

1 FRENCH 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 1 teaspoon = 5 milliliters

5 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.

6 PHYSICAL CHANGE Putting several different ingredients together to form one mix Cracking open the eggs.

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 o London Dispersion

9 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 2.125 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

10 IS IT PRACTICAL TO MAKE ADJUSTED AMOUNT? No because since I made cupcakes the amount is already set can not be adjusted.

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


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