This month is a lot of work for which it is dedicated to providing food ... January will come and diets and promises that we will put to rest the oven for a few days. Lately I
many cupcakes and muffins baking in fact commanded to make a special clear acetate boxes for placing orders and will not move while the move from one place to another, and holds 12 Indeed, they look great.
has long wanted to publish a post about the difference between cupcakes, muffins, cakes, cupcakes and fairycakes ... all names that evoke a usually small capacillo torticas pirotin paper or a variety of flavors and textures.
here and there I see that there are no rules and no respect for consensus, some people think that only if you have coverage or is cupcake frosting muffin and if not, others talk of percentages of sugar over the cupcakes less muffins, other processing method: type ponqué (or pound cake) or butter cream + sugar + egg, and then switch incorporation of flour and liquid for cupcakes and muffins 2 packages dry method by a liquid on the other side + and ready to quickly integrate the ramekins (this in the English books called type "bread" not be confused with yeast breads are organic).
Although here we call all go as there are differences, I comment that I find most relevant:
Muffins :
1 .- crumb cakes are little thicker and heavier (speaking both texture and actual weight), the air pockets inside are larger.
2.-They are usually less sweet, you can also use wheat flour, bran, wheat germ, wheat flour, wheat bran etc.
3 .- When baking a dome probably get firmer and until crispy, which makes them look taller and tasty but not particularly suitable for decorating, as much a simple glaze, a polvadita powdered sugar or a crisp (crumble).
4 .- The fat (butter, margarine or oil) is used in smaller proportion.
5 .- usually work with the system of 2 packs (dry and wet one hand on the other), so no need to beat or mechanically ventilate. Two components are incorporated manually (with rubber spatula or wooden) and very briefly to that are not rubbery
6 .- The ultimate leavening agent is a combination of baking powder and baking sodium
Cupcakes:
1 .- We might define as miniature cakes are lighter, the texture of the crumb is fine and smooth, the alveoli or air bubbles that formed inside the baking time is tiny.
2 .- They are made exclusively of wheat flour with gluten as little as possible, but sweeter.
3 .- When we get a dome bake rather flat and very smooth, making them perfect for decorating with both buttercream, meringue, covered with gum paste etc., but they are certainly shorter.
4 .- The fat equal to that of the muffins, is present in greater proportion.
5 .- usually work with electric mixer for a smooth, spongy cremated and is careful and support the incorporation of air into the preparation, often fight the egg whites separately in order to increase mechanically the volume of the mixture.
6 .- The leavening agent for excellence in baking powder.
With regard to the presence of inserts, nuts, fresh fruit, chocolate chips etc.., I think in both cases (Muffins and cupcakes) , can occur without this factor is not definitive classification or confusion.
Finally there is the sociological aspect in the consumption of both giver and to make another post, it varies in each region, in this case the differences are more cultural than technical, only as a curiosity we note that in the United States muffins are associated chaperone of coffee or tea in the morning for breakfast and its consumption is very common, are sometimes treated as smearing butter or jelly rolls, but instead they seem to be more cupcakes for special occasions.
Although it seems to be just semantics here in Venezuela in both cases the call cupcakes!, In North America since it distinguish themselves by assigning to each word in England cupcakes are fairycakes and in Spain (and who knows where more) are called muffins.
When I told my son what would be the subject of the post he asked me "How does it matter who that?" judging by the amount of information I got on the net it seems that we are interested in many ... so that's where I leave my thoughts on the subject and hope not to have tired.
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