Tiayana and Ebony’s Tasty Strawberry Cupcakes!
Introduction
We decided to make cupcakes because they’re an all time classic that we both would love to know about! Cupcakes are a known dessert in both of our households so knowing which liquid makes best batch was interesting to us.
The Science Behind it
The Science Behind Cupcakes
When mixing dry and wet ingredients you begin to build a bond that is called gluten. Glutamates are what allows the cupcakes to rise while in the oven along with baking powder and soda to release CO2. Eggs are what keeps everything together along. The wet ingredients matter the most because they determine the texture of your cake batter.
Above image is glucose
The Process
In our experiment we are trying to discover how the changing of liquid affects the texture and moisture of a strawberry Cupcake. In each batch of cupcakes we change the liquid substance. Our three options were water, whole milk, and condense milk. We bake three different sets and closely analyze what different outcomes we might see or taste.
Recipe
- Put cupcake mix in bowl
- Add two eggs
- Add a cup of milk (change liquid every set).
- Add ½ cup of fresh strawberries
- Add one stick of butter
- Add ¾ cup of oil
- Mix all ingredients
- Bale cupcakes for 20-25 minutes.
Results!
After baking and test tasting we discovered that when using milk or condense milk in baking it gives a more moist and strong thick dough outcome in the cupcakes than water does. You may ask why is that? The protein in the milk causes the dough to more withstanding in baking which gives that thick texture. The sugar and fat in the milks gives the cupcakes that moist texture. Since Condense milk has a thicker consistency it causes those a batter to be a thicker texture.
Comments
Post a Comment