Scientific Lab – Cupcakes – Experiment

Directions: Each unit will prepare cupcakes according to the instructions.  Each unit will include the *** ingredient in the recipe as listed.  Each unit will complete the observation chart based on the assignment and complete the questions given.

Unit 1: *** is nothing

Unit 2: *** is granulated sugar

Unit 3: *** is light brown sugar

Unit 4: *** is Splenda

Unit 5: *** is Light Corn Syrup

Unit 6: *** is Honey

Unit 7: *** is Sweet 10

Cupcake Recipe

·         ¾ c. + 1 Tbsp. + 1 tsp. flour

·         ¾ tsp baking powder

·         ¼ c. butter

·         ¼ c. milk

·         1 egg

·         1 tsp. vanilla

·         ½ cup *** ingredient

Preheat oven to 350 F. Line six cup muffin tin with muffin papers or coat with butter. Bake approximately 20 minutes.

Sweetness Comparison to granulated sugar:

1.       Light Brown Sugar – 1 to 1

2.       Splenda – 1 to 1

3.       Light Corn Syrup – ¾ cup to 1 cup

4.       Honey – ¾ cup to 1 cup

5.       Sweet 10 – 2tbsp to 1 cup

Pre-Lab Questions:

1.       What taste changes do you predict you will see in your cupcakes because of your sugar alternative?

2.       How could you adjust your ingredient to minimize changes to your final product?

3.       What differences related to texture and appearance do you predict you will see?

4.       How many calories will your sweetener add to the recipe?

Post-Lab Questions:

1.       What sensory qualities do you detect in your cupcakes that are not typical of cupcakes?

2.       How might repeated exposure to non-sugar sweeteners affect a person’s sense of taste?

3.       Do powdered or liquid sweeteners work better for flour products like cupcakes? Why?