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My hypothesis was supported by the experiment. One substitute would be better than another because of its relation to sugar. The flavored sugar cooked the best and that is probably because it's almost exactly like sugar. The lemon juice cake probably didn't bake well because lemon juice doesn't have any sugar in it. Lemon juice is definitely not a good substitute. Cake needs sugar to cook well. The results could have been affected by that I mixed the substitute in with the batter when I already finished mixing all of the other ingredients. In the future, I will make four separate batters. It would be interesting to see if__the type of flour in cake affects the cooking of it.

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If I ever run out of sugar what substitute could I use?

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Qualitative Data

Honey: The outside of the cupcake is very bumpy. Bu the cake itself cooked generally well. It didn’t rise much though.

Lemon Juice:The middle of the cupcake sank in. Also the color of the cake is completely white. The cake didn’t really cook.

Flavored sugar: This cake cooked the best out of the four. It looks very light and fluffy. This is probably because the flavored sugar was most like regular sugar.

Truvia: This cake is most like the honey cake it terms of cooking. They both did not really rise but they did cook. You can compare this cake to a crumb cake in terms of looks.

Quantitative Data

Honey: measured about 2.1 cm. tall

Lemon Juice: 1.7 cm. tall

Flavored sugar:  2 cm. Tall

Truvia: 1.9 cm. tall

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Click to see table

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Size of the muffin tin

Ingredients that weren’t sugar

Heat applied to the cake

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taste of cake

Color of cake

smell of the cake

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The type of  sugar substitute.

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1. Preheat oven at 350 degrees

2. Half all of the measurements in the recipe (you don't need 24) https://www.foodnetwork.com/recipes/food-network-kitchen/basic-vanilla-cake-recipe-2043654

3.  Mix 1 stick of butter until it is soft

4. Combine 3 cups of flour, of baking powder, and salt

5. Add in the dry ingredients and milk, then combine until everything is together

6.  Seperate the batter into 4 even containers

7. Add the substitute to each batter and combine them

8. Make a list of the batter in order, and also which colored muffin tins the substitute will be in

9. Put the cupcakes in the oven.

10. Check them at 15 minutes (if done take them out, if not ready leave them in).

11. Taste, inspect, measure, and observe cupcakes. Write down any distinctive changes

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Unsalted butter

Eggs

All-purpose flour

Baking powder

Vanilla

Milk

Cupcake tins/ pan

An oven

A bowl

A mixer

Spoon

Measuring equipment

Honey

Truvia

Flavored Sugar, i.e. Pixie Stix, Fun Dip

Lemon Juice

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30 Sugar Substitutes for Any and Every Possible Situation.(2018). Laura Schwecherl. Retrieved from the internet on May 5, 2018. Available at: https://greatist.com/health/30-sugar-substitutes-any-and-every-possible-situation

Basic Vanilla Cake Recipe. (2018). Food Network. Received from internet on June 2, 2018. Available at:

https://www.foodnetwork.com/recipes/food-network-kitchen/basic-vanilla-cake-recipe-2043654

Facts about low calorie sweeteners.(September 17, 2014). Food Insight. Retrieved from the internet on May 30, 2018. Available at: https://www.foodinsight.org/articles/facts-about-low-calorie-sweeteners-0

Rose Levy Beranbaum. The Cake Bible. Broadway, New York. Harpercollins publishers Inc. 1988.

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If the substitute is more or less like sugar will it effect the outcome of the cake?

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Why would one sugar substitute be better to work with than another.