Chocolate Cupcakes

By:Dashaun BrooksThomas Redd

Original recipe 3 1/4 cups flour 2 1/8 cups granulated sugar 2 1/8 teaspoons baking soda 2 1/8 teaspoons salt 3/4 cup cocoa powder 1 1/16 cups oil 2 1/8 cups water 2 1/8 teaspoons vanilla extract 2 1/8 tablespoons vinegar

Recipe Directions

1Mix all ingredients together until moist and well blended.2Put in cupcake cups and bake for 20-25 minutes at 350 degrees F.3Frost with your favorite icing.4To make a layer cake, double the recipes and put in 2 round cake pans.5Increase baking time to about 35 minutes or until a toothpick inserted in the center comes out clean.

Recipe converted metric 3 ¼ cups of flour =768.918 ml 2 1/8 cups of granulated sugar= 502.754

ml 2 1/8 teaspoons of baking soda= 10.476 ml 2 1/8 teaspoons of salt= 10.476 ml ¾ cups cocoa powder= 3.698 ml 1 1/16 cups of oil= 251.495 ml

Show one example calculation 4 pts

Chemical change

The cupcake mix rising from the heat of the oven.

Physical change

When we divide the cupcake mix into separate containers.

Probably get to this 2nd or 3rd week

An ionic compound involved Sodium Chloride NaCl Na: positive ion Cl: negative ion

A covalent compound involved Vegetable Oil C54H100O7

Nonpolar

stoichiometry

Adjust the recipe to serve your class Show all new amounts 5 pts and 1 sample conversion 5 pts Probably get to this 11th or 12th week Start presentations one a day after we

cover this Students sign up for due date

Is it practical to make adjusted amount? 5 pts Explain why or why not Prepare the food with whatever amount

they want

energy Maybe do something with the Calories in

the food Not sure how to do this, might drop it or

make it extra credit – probably 5 pts Probably get to this 16th week

Work cited http://www.food.com/recipe/moms-choc

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