EGGceptional Cupcakes!

For my first mini experiment, as you saw, I tried using egg whites with cookies. This time I wanted to try egg whites with cupcakes! I wanted to see if the results would be the same as the cookies and if the missing fat (from the egg yolk) would affect the cupcakes the same way as the cookies. If you did not see my cookie mini experiment, the cookies with the egg whites stayed compact while the cookies with the regular eggs spread out more! I am also working in a group where three other women are manipulating their cupcakes and we will compare all of ours in class.

Below is a picture of the box of cupcake mix I used along with the ingredients mixed in the bowl.

My Hypothesis: If I bake cupcakes using only egg whites, then the cupcakes will not rise as high as an original cupcake using regular eggs.

My independent variable will be using egg whites in the batch. To make sure this experiment was controlled, my group and I made sure we used the same oil, same cupcake mix, same measurements of dough put into the cupcake pan, and same measuring methods (using a ruler). The dependent variable or what I am measuring is the height and diameter of the cupcake!

Ingredients: 1 cup water, 1/3 cup oil, 1 box of Pillsbury Funfetti Cupkcake mix and three egg whites :)

Below is a picture of all the ingredients being mixed together :)

Step by step:

1.       Preheat oven to 350 degrees Fahrenheit

2.       Mix egg whites, water, oil and mix into a bowl with a whisk for several minutes until the batter is smooth. (Below is a picture of the smoothness of the batter dripping from the wisp)

3.       Place foil cupcake liners in cupcake pan and fill 2/3 full with batter.

4.       Place into oven for approximately 19-13 minutes or until done (stick a toothpick in and if it comes out clean then they are done :) )

5.       Remove from oven and let cool for 10-15 minutes (Below is a picture of the final product, cooling)

(Below are the six cupcakes I measured :) )

(I used the instructions from the Pillsbury Funfetti Cupcake mix box)

In an ideal world… What would I do differently?

We would use the same oven to keep the heat consistent. We would also make our cupcakes all together so we can measure the exact same amount of batter poured into the cupcake liners. Also, our group being together we would be able to measure the cupcakes after they are done and we would all agree on a certain height and diameter. Since we are all baking on our own, we may have different eyes and thoughts about how tall or wide the cupcake is, also how done the cupcake is.

Results:

                        Height                                                                                                                                                            Width

1.7 inches	2.9 inches
1.4 inches	2.4 inches
1.65 inches	2.6 inches
1.5 inches	2.48 inches
1.25 inches 1.8 inches	2.5 inches 2.5 inches