Cheyanne’s Red Velvet cupcakes, modified from Duncan Hines Cake Mix
CATEGORIES
INGREDIENTS
  • Cooking Time: 30-35 minutes
  • Servings: 18-20 cupcakes
  • Preparation Time: 20 minutes
  • (3) 3 eggs
  • (310 mL) 1 ¼ cups of water
  • (79 mL) ⅓ cup of vegetable oil
  • A box of Duncan Hines Cake Mix
DIRECTIONS
  1. Preheat oven to 325 degrees
  2. Combine eggs, cake mix, vegetable oil, and water
  3. Mix careful until there is no clumps
  4. Put cupcake wrappers in cupcake pan
  5. Put cupcake mix into each cupcake wrapper
  6. Bake in oven until each cupcake has risen and are no longer gooey
  7. Let stand for 5 minutes until taking them out
  8. Wait half an hour for them to cool then ice
RECIPE BACKSTORY
I have always wanted to try red velvet cupcakes and this was an excuse to make them and eat them for the first time! From what I heard they are red, obviously, and taste really good. CHEMISTRY INFORMATION: The pure substance is water(H2O), the homogeneous mixture is the vegetable oil, and the heterogeneous mixtures are the 3 large eggs. Another heterogeneous mixture is the batter before it is mixed. The cake mix after it is mixed is a homogeneous mixture.The fully mixed batter is a homogenous mixture. When I put the cupcakes into the oven, it is a chemical change because they rise and take a different color. When the cupcakes turn a darker red while they are fully cooked is another chemical change. When the batter becomes red it is a physical change. When you mix water with the cake powder, the dye in the batter mixes with the water and becomes red, therefore making the whole batter red. When the mixture goes from powder to a mixed mixture it is a physical change. Another physical change is the change in temperature when the batter goes into the oven.NUTRITION INFORMATION PER CUPCAKE: 250 calories, 3 g protein, 33 g carbohydrates, 12 g fat, 55 mg cholesterol, 270 mg sodium. Makes 18-20 cupcakes. Submitted by: "Cheyanne W"