recently, i was ask what is the different between cupcake & muffin....mmmm so for this entry, i did a research about it...well, it's not that i don't know, i do know the different between those two but i need more info and back up before i can write it down in my blog....
basically, in my opinion muffin is compact (padat) in its structure compare to cupcakes, which should be more lighter and fluffy in textured. further more, cupcakes can be frosted with icing or any other type of frosting... as for muffin, i hardly never seen frosted muffin before.
my theory is somehow supported by the defination of muffin and cupcakes which i found in the Wikipedia, the free encyclopedia in internet...
A muffin is an American English name for a type of bread that is baked in small portions. Many forms are somewhat like small cakes or cupcakes in shape, although they usually are not as sweet as cupcakes and generally lack frosting. Savory varieties, such as cornbread muffins, also exist. They generally fit in the palm of an adult hand, and are intended to be consumed by an individual in a single sitting.
Outside the United States of America, muffin can also refer to a disk-shaped muffin, usually called an English Muffin outside of England. As American-style muffins are also sold in Commonwealth countries, the term muffin can refer to either product, with the context usually making clear which is meant.
There are many varieties and flavors of muffins made with a specific ingredient such as blueberries, chocolate chips, cucumbers, raspberry, cinnamon, pumpkin, date, nut, lemon, banana, orange, peach, strawberry, boysenberry, almond, and carrot, baked into the muffin. Muffins are often eaten for breakfast; alternatively, they may be served for tea or at other meals.
cupcake (British English: fairy cake; Australian English: patty cake or cup cake) is a small cake designed to serve one person, frequently baked in a small, thin paper or aluminum cup. As with larger cakes, frosting and other cake decorations, such as sprinkles, are common on cupcakes.
Did you know ??
Many muffin batters can be made ahead of time. If you have room in the fridge, you can even scoop the batter into muffin tins so the muffins are ready to go in the oven first thing in the morning.
Tips for Marvelous Muffins
The number one rule of muffin-making is don't over mix the batter unless you want hockey pucks instead of muffins.
If you're wondering which recipe to choose, note that less butter and sugar in a recipe results in a bread-like muffin, while more butter and sugar produces something closer to cake .
Have all ingredients at room temperature. Mix the dry ingredients, whisk the wet ingredients, then use a spatula or wooden spoon to gently stir the two together until everything is slightly moistened. Yes, there will be lumps. Small lumps are fine.
Add fruit, nuts, etc. after lightly combining the wet and dry ingredients. Then give the batter one more light-handed stir and you're done. Is the batter still thick and lumpy? That's exactly what you want.
That thick, lumpy batter is best portioned out with a ladle or a small ice cream scoop
Some say muffin tops are the best part. To get yours, bake the batter in shallow muffin tins or overfill regular muffin tins. Even if you use paper liners, a quick spritz of vegetable cooking spray on the top of the muffin tin will make muffin removal much easier
Position your oven rack in the middle of the oven for even heat distribution
Let muffins cool for a few minutes before turning them out of the pan
Muffins are best when freshly made.
insyallah, later i"ll put up a muffin recipe...