Cow free lemon cupcakes

 Introduction

There are no cows in these cupcakes! There is also no dairy. In our food class we learned a lot about the three macro nutrients. The three macro nutrients were proteins, fats, and carbohydrates. As a class we also learned about leavening agents, protein substitutions, and what happens when you swap out the emulsifier. Out teacher even taught us the conversion factor to make our recipes bigger. In food class we went to a place called Uncommon Ground. This place had a stunning garden full of food. We also did lots of experiments showing what happens when you replace emulsifiers, proteins, and leavening agents. We learned about the independent and dependent variables and what the control is in each experiment we did. We even made prehistoric porridge!  The porridge was only made of water and flour. This was a fun leavening experiment but it was very smelly. 

In Food class we were assigned partners and each one of us had to bake something and substitute it with another protein, leavening agent, or emulsifier. This is our second action project of this class and I am very excited. Each group member can only do one and I was lucky enough to get an emulsifier. I have two other group members L.A and N.M. L.A is doing an action project by replacing the leavening agent. L.A is making pancakes and replacing the leavening agent from yeast to baking soda with vinegar. N.L.M is doing a protein replacement by replacing textured soy protein with black beans. If you would like to see my group members amazing action projects you can check the out here. In this action project I will be swapping out a common egg in a lemon recipe with dairy free yogurt. 

recipe (6 servings) Lemon Cupcakes. (I will be making 6 normally and 6 with dairy free yogurt)

1/2 cup cake flour
1 tablespoon cornstarch
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar
4 tablespoons (1/4 cup or 2 ounces) unsalted vegan butter, softened
1 tablespoon lemon zest
1 egg, room temperature (I will be replacing this later with dairy free yogurt)
1/4 cup buttermilk, room temperature (vegan)
1 tablespoon fresh lemon juice (not bottled)

If I wanted to do 40 cupcakes then this is how I would do that.

First, I would get the conversion factor. I do this by putting the new amount of servings I want to make (40) over the old servings (6). 40/6=6.666 repeating but to make things easier I'm rounding it to 7. Now I multiply all of my ingredients by 7!

1/2 x 7= 10 1/2 cups of cake flour

1 x 7= 7 tablespoons of cornstarch

1/4 x 7= 1 3/4 teaspoons of baking soda

1/4 x 7= 1 3/4 teaspoons of salt

1/2 x 7= 10 1/2 cup granulated sugar

4 x 7= 28 tablespoons of unsalted vegan butter, softened

1 x 7= 7 tablespoons of lemon zest

1 x 7= 7 eggs, room temperature (I will be replacing this later with dairy free yogurt)

1/4 x 7= 1 3/4 cups buttermilk, room temperature (vegan)

1 x 7= 7 tablespoons fresh lemon juice (not bottled)

If I wanted to make half the cupcakes (3) this is how I would do that.

1/2 x 1/2= 1/4 cup cake flour

1 x 1/2= 1/2 tablespoon cornstarch

1/4 x 1/2= 1/8 teaspoon baking soda

1/4 x 1/2= 1/8 teaspoon salt

1/2 x 1/2= 1/4 cup granulated sugar

4 x 1/2= 2 tablespoons (1/4 cup or 2 ounces) unsalted vegan butter, softened

1 x 1/2= 1/2 tablespoon lemon zest

1 x 1/2= (there is no such things as half an egg) 1 egg

1/4 x 1/2= 2 tablespoons buttermilk, room temperature (vegan)

1 x 1/2= 1/2 tablespoon fresh lemon juice (not bottled)

here is my slideshow to show the experiment (lab report)

In conclusion I'm happy this experiment overall was extremely fun to do since I love baking. Getting the lemon zest was easier than I thought. I got ten lemons because I was so scared of not having enough lemons! The cupcakes tasted delicious as my grandma said. That concludes my scientific emulsifying experiment.