Cupcakes & Muffins - Differentiation

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Cupcakes: First made during the Victorian period, cupcakes were originally made using a classic Victoria Sponge recipe with simple decorations such as angelica or candied fruit.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!

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