Muffins Vs. Cupcakes: Round One
This is perhaps the subject of most inquiries of cupcake artisans. My stock answer is the sugar and fat ratio; cupcakes have more of both. Also, in my mind anyway, cupcakes are not as leavened and have a finer crumb as a result of thorough mixing, whereas muffins are quick mixed and have a bigger more crumbly crumb. As for the history of it, well, in my years of disciplined research I have determined that no one really freaking knows.
The invention of baking powder in the 19th century gave way to both muffins and cupcakes. They were both just little cakes. It seems that cupcakes may have started out the same way pound cake did. That is, it was the amount of flour, sugar, fat in the batter - 1 cup. It wasn’t until the “health food craze” of the 60s that muffins became thought of as a healthier cake.
And so it is our generation’s ideas that will determine culinary history, will we let muffins turn into cupcakes?
October 22nd, 2006 at 6:44 am
And cupcakes have frosting.
October 26th, 2006 at 6:35 pm
I agree with Keenie. I’ve decided it’s a muffin without frosting and a cupcake with frosting. Also some people like to pretend that muffins are healthier… so something like “oatmeal” or “raisins” makes it more muffin-like. That said, one does frequently see “chocolate-chip muffins”. hm!
April 5th, 2008 at 11:35 am
decorating cupcakes…
The first tip in making a great brownie is to decide what kind of brownie you want. No, not the flavor; you need to think deeper than that. Do you want a brownie that is more like cake or more like fudge?…