The purpose of this project was to substitute the ingredient baking powder with two different ingredients that are basic and acidic, and see if they react the same way as baking powder to make a leavening agent. We made a controlled group where we followed the recipe and then we made a experimental group. We did 6 tests in that group and we took out the baking powder and substituted it for 2 new ingredients. We did six tests with the same ingredient but different portions and saw what happened to each cupcake.
2. Objective/Research Question: What happens when you change the leavening agent in a recipe?
3. Hypothesis: If I mix apple sauce and olive oil then they will react with each other and it will create a leavening agent.
1 Cup sugar
1/2 Cup butter
2 tsp vanilla extract
1 1/2 Cup all-purpose flour
1 3/4 tsp baking powder
1/2 Cup milk
5. Procedure Assembly
Preheat oven to 350 degrees F. Grease and flour a 9×9 inch pan or line a muffin pan with paper liners.
In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and leavening agent, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.
For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.
6. Data (include data obtained for control group and experimental group)
Our cupcakes did not rise they all sunk in.
Amount of olive oil (tsp)
Amount of substitute ingredient 2 (tsp)
Height of Cupcake
8. Calculations/Recipe in Metric
Amount in Cups/tsp
Amount in mL
9. Conclusion: In conclusion my hypothesis was incorrect because our cupcakes did not rise they actually sunk in.
10. Works Cited
height of cupcake trial,BKJ, 2013