Muffin/Cupcake Debate

Cupcakes are just what they say they are: a cup of cake. But they have found a new status in recent years. Your early exposure to cupcakes was probably at school parties or young birthday events.

Well, cupcakes have stepped up their presence in the world. Now they are sold at specialty shops, from street carts and have even replaced wedding cakes upon occasion. You will see these petite cakes featured in windows on special little stands with cute covers to protect their delicate toppings. Speaking of the frosting on top of a cupcake, I have heard this aptly described as a calorie transportation system.

A cupcake comes from a smooth batter that has been well-mixed to produce an even texture. It is a balance of moist and fluffy. Always fill the paper nappies or pan to just the right height and it will produce a nice round top. Do not overfill. An overfill will result in an overrun at the top thus resulting in a problem to frost and to remove the paper later.

Cupcakes appeal to many, because they limits size. A cupcake prompts its beholder to say  “I want to have cake. I am special. It is packaged for one. A CUPCAKE IS NOT FOR SHARING.

So far, the cupcake phenomenon is still rising. What started in the United States has jumped the Atlantic and has traveled as far as China. They are now giving cupcake classes at The Lollipop Bakery in Beijing.

Muffins, though baked in the same pans as cupcakes, are a different style of bread and are usually served at breakfast or with tea. To me, a muffin is reasonably healthy and not overly sugary. Some are made with whole wheat, and fruit or nuts to create added flavorings. The texture is drier and slightly denser. No frosting, maybe a drizzle, but you cross the line if you add frosting. Muffin batter is only gently stirred -- no more than 20 times by hand and retains lumps. Cake batters are mixed by electric mixers until smooth. If you over-mix a muffin batter it will have holes in the finished product. Muffins are considered a quick bread. Cupcakes use the creaming method, i.e. “cream sugar into the shortening”.

Another way to distinguish between the two is just have a blind tasting. Blindfold people at a party and let them eat or test each one and vote. Hands down everyone will be a winner. No one will get it wrong.