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Recipe

Recipe. Pink Lemonade Cupcakes Danielle Hickman. Original recipe. 1 package (18 ounces) white cake mix 1 cup water 3 eggs 1/3 cup plus ¼ cup thawed frozen pink lemonade concentrate, divided 2 tablespoons vegetable oil 5 to 8 drops red food coloring, divided 4 cups powdered sugar

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Recipe

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  1. Recipe Pink Lemonade Cupcakes Danielle Hickman

  2. Original recipe • 1 package (18 ounces) white cake mix • 1 cup water • 3 eggs • 1/3 cup plus ¼ cup thawed frozen pink lemonade concentrate, divided • 2 tablespoons vegetable oil • 5 to 8 drops red food coloring, divided • 4 cups powdered sugar • 1/3 cup butter

  3. Recipe converted metric • 1.1lb white cake mix • 236.5mL of water • 3 eggs • 662.2mL thawed frozen pink lemonade concentrate, divided • 30mL vegetable oil • 5 to 8 drops red food coloring, divided • 946mL powdered sugar • 80mL butter, softened • Ex: 2tbsp x 15mL / 1tbsp = 30mL

  4. Preheat oven to 350°F. Line 24 standard muffin cups with paper baking cups. • Beat cake mix, water, egg whites, 1/3 cup lemonade concentrate, oil and 4 to 6 drops food coloring, if desired, in large bowl with electric mixer at medium speed 2 minutes or until well blended. Spoon batter evenly into prepared muffin cups. • Bake 18 to 22 minutes or until toothpick inserted into centers comes out clean. Cool cupcakes in pans on wire racks 5 minutes. Remove to racks; cool completely. • Beat powdered sugar, butter and remaining ¼ cup lemonade concentrate in medium bowl with electric mixer at medium speed 3 to 5 minutes or until well blended. Beat in remaining food coloring until desired shade of pink is reached. • Spread frosting over cupcakes. Garnish with candies and straws.

  5. Chemical change • Cake batter contains baking soda (sodium bicarbonate). When Sodium bicarbonate reacts with water, it forms carbonic acid. • Carbonic acid breaks down into carbon dioxide and water. The carbon dioxide causes bubbles witch makes the batter rise. • When cupcakes are close to being done, the surface browns. The browning of the service is called the Maillard reaction. This happens when amino acids and sugars are heated together.

  6. Physical change • Mixing all ingredients together to make the cake batter. • Mixing ingredients together to make the icing. • Adding food coloring to the icing mix. • Icing the cupcake.

  7. An ionic compound involved • Sodium Hydrogen Bicarbonate • NaHCO3 • Na+ + H+1 + CO32-

  8. A covalent compound involved • Vegetable oil

  9. stoichiometry • 18.75oz cake mix • 8.3oz water • 3.12 egg whites • 4.8oz lemonade concentrate • 2.1 tablespoons vegetable oil • 5.2 drops food coloring • 4.2 cups powdered sugar • 2.7oz butter • 25servings*18oz cake mix/24 servings= 18.75oz cake mix

  10. Is it practical to make adjusted amount? • No. • For example, a box of cake mix is 18 ounces. In order to get 18.75 ounces of cake mix, you would have to buy a second box. How would you measure .75 ounces of cake mix anyway?

  11. Work cited • http://answers.yahoo.com/question/index?qid=20101122142220AAc7uLR • https://www.google.com/#hl=en&sclient=psy-ab&q=how+many+ounces+in+1%2F3+cup&oq=how+many+ounces+in+1%2F3+cup&gs_l=hp.3..35i39j0i7l2.135226.135673.6.135959.2.2.0.0.0.0.154.304.0j2.2.0...0.0...1c.1.9.psy-ab.Vp0FhLtjPTk&pbx=1&bav=on.2,or.r_cp.r_qf.&bvm=bv.45175338,d.dmg&fp=144025172efe81&biw=1280&bih=849 • http://answers.yahoo.com/question/index?qid=20071025132353AApeiJq

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