Answer:
1. To adjust the recipe to serve 30 cupcakes instead of 10, you will need to multiply the amount of each ingredient by 3.
2. This number was determined by dividing the desired number of servings (30) by the original number of servings (10). 30/10 = 3.
3. For 30 cupcakes, you will need 3 times the amount of vegetable oil listed in the original recipe. The original recipe calls for 1/2 cup of vegetable oil, so for 30 cupcakes, you will need 3 * (1/2) = **1 and 1/2 cups** of vegetable oil.
4. For 30 cupcakes, you will need 3 times the amount of flour listed in the original recipe. The original recipe calls for 1 and 1/2 cups of all-purpose flour, so for 30 cupcakes, you will need 3 * (1 and 1/2) = **4 and 1/2 cups** of all-purpose flour.
5. The difference in the amount of vanilla extract you would need for 30 cupcakes is calculated by subtracting the amount needed for 10 cupcakes from the amount needed for 30 cupcakes. The original recipe calls for 1 teaspoon of vanilla extract, so for 30 cupcakes, you will need 3 * (1) = **3 teaspoons** of vanilla extract. The difference is therefore 3 - 1 = **2 teaspoons**.
6. The difference in the amount of salt you would need for 30 cupcakes is calculated by subtracting the amount needed for 10 cupcakes from the amount needed for 30 cupcakes. The original recipe calls for 1/8 teaspoon of salt, so for 30 cupcakes, you will need 3 * (1/8) = **3/8 teaspoon** of salt. The difference is therefore (3/8) - (1/8) = **2/8 or 1/4 teaspoon**.
In the real world, it would make more sense to round the amount of an ingredient like salt or nutmeg rather than coming up with the exact amount because these ingredients are used in such small quantities that a slight variation in their amounts is unlikely to have a significant impact on the final product.