These two studies are believed to be the first published academic studies of functional cupcakes. Ali Rashad Abdel-Moemin, the author of both papers, is based at Helwan University, Cairo, Egypt.
What is a functional cupcake? Neither paper defines the phrase. If you know what a functional cupcake is, please spread your knowledge to persons who do not know what a functional cupcake is but who might benefit from knowing.
The two studies are:
“Effect of Roselle Calyces Concentrate with Other Ingredients on the Physiochemical and Sensory Properties of Cupcakes,” A.R. Abdel-Moemin, Journal of Food Processing and Technology, epub 2016.
and
“Effect of Roselle calyces extract on the chemical and sensory properties of functional cupcakes,” A.R. Abdel-Moemin, Food Science and Human Wellness, epub 2016.
Here is an image from the first study, showing a computer screen that is displaying an image of a functional cupcake:
