Baking Experiment! Cupcakes with Varying Sweeteners

I've been neglecting my studies.  Last year, I got How Baking Works by Paula Figoni as a gift and have been slowly (very slowly) working my way through it.  At the end of each section, there are experiments that demonstrate the concept being taught.  I learned about different flours in a previous experiment, but I hadn't done a single experiment since then.  It's time to change that - this weekend I did an experiment to determine the effect of the amount and type of sweetener used in pound cupcakes.

Baking Experiment! Rolled Sugar Cookies with Varying Flours

Rolled sugar cookies with different flours: cake (pink), all-purpose (blue), and whole wheat pastry (green).

I'm a bit of a nerd, and part of what fascinates me about baking is the chemistry.  Bread goes into the oven elastic-y, sticky, and unpleasantly chewy, and comes out soft, pocketed with air holes, and delicious.  Despite a year of chemistry in high school, and another year in college, I can't explain why this happens.