Clear-cut Cupcakes

Mini Experiment #2
Eggs have seemed to become a commonality between my first couple mini experiments. What I have learned so far is that they are egg-cellent for emulsion to occur because the yolks are jammed packed with natural emulsifiers. SO, this time around I have partnered up with three other fellow cooking scientists and we decided to play around with the different ways eggs can affect cupcakes.

Mission:
This portion to the experiment I will be focusing on the accuracy and the importance in creating a controlled cupcake. This will be used for comparison of the results of the other forms so stay tuned cupcake lover more fun is sure to follow! Independent Variable: adding three eggs to the cupcake mix Dependent Variable: Height and Width of the cupcake

Baking Instructions:
1. 2. Set oven to 350 degrees Fahrenheit Add cupcake papers or use non-stick spray to cupcake pans

4.

Blend cake mix, oil and three eggs in large bowl for 2 min

5. Bake for 19 to 23 minutes or until toothpick inserted into the center comes out clean. 6. Cool for 10-15 min before removing from pan 7. Frost and enjoy

Controls and the Ideal situations:

Same Oven- this would be something in the ideal situation as a group we would change. We conducted this first half of our experiment on our own each in a different oven which each cooks differently while one used gas to heat the oven, myself and two others used electrical. This could alter the time of how long they cooked for, while also skewing the results. Cup size how much batter to add? Average fill the cup to 2/3 the way full. Though this was an idea that we discussed, it is not certain that it was carried out accurately because we were not all together in the same location a few cupcakes may be over the measure while others would be under. This is something that when we perform the large experiment will be more controlled. While there were parts to the experiment that I would like to fix for the next time, there were still parts that were successfully controlled. These parts included: o same recipe o same ingredients (types of eggs and oil) o hand blended o same temperature o checking for finished product with a toothpick

Results:
For accuracy of measurement I have pulled 6 cupcakes from the batch. I measured with a knife directing that straight edge to the end of the ruler focusing on the highest point on the cupcake. Cupcake 1 2 3 4 5 6 Average: Height 1.83 inches 1.94 inches 1.5 inches 1.94 inches 2.0 inches 1.75 inches 1.83 inches Width 2.63 inches 2.69 inches 2.5 inches 2.56 inches 2.86 inches 2.38 inches 2.60 inches

What was found that on average the cups which were filled 2/3 in batter formed and placed in the oven cooked than cooled were on average were similar in width and height.