Kia Ora Folks,
Nothing beats the taste of a freshly baked cupcake or
muffin. These little cakes are universally popular, and there are recipes to
suit all tastes and all occasions.
In today’s write up I would like to discuss the difference
between a muffin and a cupcake. The way cupcakes and muffins are baked – in a
muffin tin (Pan) lined with paper cases – gives them a similar appearance but
there are certain differences.
A cupcake is baked with flour and is almost always sweet
with a characteristic decorative frosting.
Muffins can be sweet, often with fruit flavouring, but can
also be savoury, and are often eaten for breakfast. In its early form, a muffin
would have been made with different grains, giving it a heavier texture. The
‘muffin method’ of baking is quiet different to the cupcake. Muffins are made
into two stages; the dry ingredients (flour, sugar, dried fruit, nuts and so
on) are mixed together in one bowl and the wet (eggs, oil or melted butter) in
another. The two are mixed together just enough to dampen the flour with as few
strokes as possible.
Cupcakes: First made during the Victorian period, cupcakes
were originally made using a classic Victoria Sponge recipe with simple
decorations such as angelica or candied fruit. These light confections were named
fairy cakes in Britain and were enjoyed with afternoon tea.
American cooks made them larger, used rich buttercream with
blueberries or chocolate and named them cupcakes – possibly because the recipe
for the sponge called for a cupful of each ingredient.
Muffins: Two types of muffins are popular today – the
English muffin, an individual round, flat bread, made of dough, baked on a
griddle, and often served toasted and spread with butter, and the American
muffin, a little cake, usually sweet, baked in the oven.
English and American muffins are distinct from each other in
taste and texture, and apart from in name are unlikely ever to be confused.
Yesterday I tried a new recipe and it turned out really
good. Honey and Yogurt muffins are filling and substantial wholemeal breakfast
muffins. They are made with honey rather than with sugar, so are not overly
sweet. Different flavours of honey will give subtle changes in taste. I have
used Manuka honey which is most popular in New Zealand. It becomes more nutritious
with the use of whole meal flour. If you like you can serve this with a glass
of warm milk, tea or coffee.
Have a great week ahead!
Your Baker
Chica's Bakehouse
