Baking and cooking happen to be one of the most common types of chemistry! There are many important chemical changes that happen when we bake and cook. Let’s say we were to mix up some cake batter and we baked the cake. Then I realized that I wanted to take back the eggs I’d given you. Could I cut the cake and pull out a couple eggs? NO, that is silly! We mixed our ingredients, many chemical reactions happened and we made something new and different.

In this experiment, we will test the chemical reaction that happens when baking soda is included and left out of a cupcake recipe. We will bake a control batch of cupcakes (mixture with baking soda) and a variable batch (without baking soda).

After gathering all of your supplies mix all but the baking soda. I recommend mixing the flour, sugar and salt first then folding in the dry ingredients. Once everything is well mixed and free of lumps pour half of the mixture in a second bowl. Then add the baking soda into one of the bowls and mix.

Pour the batter in cupcake liners, labeling which batter is from which mixture. Bake until they aren’t gooey in the middle. You can test this by sticking the middle of the cupcakes with a toothpick. Or sometimes I listen for the bubbling and crackling of the chemical reaction happening while baking. If you hear a lot of crackling, it still needs more time to bake.

Observe the cupcakes as they bake. All the cupcakes will begin to turn a light gold but some will rise and some won’t. Once the cakes are baked remove them from the oven and let them cool. Once they have cooled remove the cake from the liner and cut it in half. How do the cakes differ on the inside? Do they feel or taste different?

In the video, you’ll notice that the cupcake without the baking soda is much denser. Why does this happen? Baking soda, baking powder, and yeast all act as a rising agent in baking. In this experiment, baking soda creates CO2 which forms small air bubbles helping the cupcakes to rise and be light and fluffy.

Once you’ve tried this experiment, choose another variable in test it against a control. Ask yourself what role that variable plays in the recipe. Do some scientific baking at home. I’m sure you’ll be able to find many enthusiastic taste testers too!!!