The Rised Cupcakes

Cupcakes

 In “Food,” a math and science course, my classmates and I have been learning about the different chemical reaction behind cooking. We watched a movie called “Kings of Pastry”, which showed the steps of how to make delicious bake goods using the right measurements and how to mix the ingredients that the cupcakes need. I have also learned about the 5 essential ingredients used for baking which are eggs, butter, flour, sugar and baking powder. The most challenging thing was finding the right measurements that needed to be put into the cupcake as a substitute for baking powder.

My Cupcakes Lab Report
 For my lab report, I have chosen a base and acid to put into my cupcakes to see if the cupcakes will turn out just as if it had baking soda. After we put in molasses and egg white, it turned out that the cupcakes had rose a little bit. I thought it would not rise without baking powder. I wanted to know how my cupcakes will turnout to be if I would add egg whites and molasses to get the same reaction as if it was baking powder. I chose to put in molasses which has a pH of 6 and egg whites with a pH of 8.5 so that I can create an acid-base reaction. When they react, they create bubbles which make the cupcakes rise.

Research Question : Can I create the effects of a leavening using of an acid and base?

Hypothesis: If I put egg white and molasses together, then it will make my cupcakes moist and rise just as high as baking powder.

Materials: 
 1/12 cups of sugar
 1/24 cups of butter
 ⅙ of eggs
 ⅙ Tsp of Vanilla extract
 3/24 cups of all-purpose flour
 1/24 cups of milk

Procedure: 

For Control Group:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Grease a muffin pan.
3. In a medium bowl, cream together the sugar and butter.
4. Beat in the eggs, one at a time, then stir in the vanilla.
5. Combine flour and baking powder, add to the creamed mixture and mix well.
6. Finally stir in the milk until batter is smooth.
7. Pour or spoon batter into the prepared pan.
8. For cupcakes, bake 20 minutes.

For Experimental Group:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Greased a muffin pan.
3. In a medium bowl, cream together the sugar and butter.
4. Beat in the eggs, one at a time, then stir in the vanilla.
5. Added molasses, egg white, flour and mix well.
6. Finally stir in the milk until batter is smooth.
7. Pour or spoon batter into the prepared pan.
8. For cupcakes, bake them for 20 minutes

Data

Cupcakes	Amount of Molasses (TSP)	Amount of Egg Whites (TSP)	Height of Cupcakes
1	1/16	1/16	3.7 Cm
2	1/32	3/32	3.4 Cm
3	3/32	1/32	3.5 Cm
4	0	1/8	3.7 Cm
5	1/8	0	3.3 Cm
6	2/48	4/48	3.1 Cm
Control Group	-	-	4.25 Cm

Graph
This graph shows the height of the cupcakes that my friends and I baked.

Recipe in Metric

This is the winning cupcake recipe that I will submit to the magazine.

Ingredients	Amount in Cups/Tsp	Amount in mL
Sugar	1/12 Cups	20 mL
Butter	1/24 Cups	10 mL
Eggs	⅙	40 mL
Vanilla Extract	⅙ Tsp	0.83 mL
Molasses	0	0 mL
Flour	3/24 Cups	30 mL
Milk	1/24 Cups	10 mL
Egg Whites	⅛ Tsp	0.625

Conclusion In conclusion I disapprove my hypothesis because my cupcakes did not rise as high as the cupcakes in the control group. This is because an acid-base reaction did not occur since I didn't add any molasses in the 4th cupcake. This was my favorite cupcake because it was crunchy.