87 posts
• Page 4 of 4 • 1, 2, 3, 4
Whats the difference between a Muffin and a Cupcake besides
» Sun May 13, 2012 11:20 pm
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Ells - Posts: 3430
- Joined: Thu Aug 10, 2006 9:03 pm
» Sun May 13, 2012 3:34 pm
Whoa whoa!! Backup the cupcake truck!!
You bought the icing?? Bought it?? Aaaaaaaargh!
You bought the icing?? Bought it?? Aaaaaaaargh!
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Nadia Nad - Posts: 3391
- Joined: Thu Aug 31, 2006 3:17 pm
» Sun May 13, 2012 4:50 pm
Mmmm they look great!!
Whoa whoa!! Backup the cupcake truck!!
You bought the icing?? Bought it?? Aaaaaaaargh!
Whoa whoa!! Backup the cupcake truck!!
You bought the icing?? Bought it?? Aaaaaaaargh!
NO, NO, NO! I made it I'll have you know! I just didn't make enough and I ran out of vanilla essence.
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Chloe :) - Posts: 3386
- Joined: Tue Jun 13, 2006 10:00 am
» Sun May 13, 2012 5:15 pm
NO, NO, NO! I made it I'll have you know! I just didn't make enough and I ran out of vanilla essence.
Hmm....
*Baking Faerie...what do you think?*
Hmmm she says you're clear....this time.....
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Nims - Posts: 3352
- Joined: Thu Jun 07, 2007 3:29 pm
» Sun May 13, 2012 9:45 pm
what happens if he wasn't clear .-. ?
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Carolyne Bolt - Posts: 3401
- Joined: Mon Jul 10, 2006 4:56 am
» Mon May 14, 2012 3:26 am
Jeez.....you do NOT want to know. Trust me. I've been on the bad side of that [censored] twice....
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Kelly John - Posts: 3413
- Joined: Tue Jun 13, 2006 6:40 am
» Sun May 13, 2012 8:43 pm
Hmm....
*Baking Faerie...what do you think?*
Hmmm she says you're clear....this time.....
*Baking Faerie...what do you think?*
Hmmm she says you're clear....this time.....
lol (and I don't usually)
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Stefanny Cardona - Posts: 3352
- Joined: Tue Dec 19, 2006 8:08 pm
» Sun May 13, 2012 8:42 pm
Muffins are the superior one, that's the difference
/thread
/thread
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Nikki Morse - Posts: 3494
- Joined: Fri Aug 25, 2006 12:08 pm
» Sun May 13, 2012 4:44 pm
Muffins are better, that is true.
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CYCO JO-NATE - Posts: 3431
- Joined: Fri Sep 21, 2007 12:41 pm
» Sun May 13, 2012 7:45 pm
Sorry, but I just couldn't help myself :
OT, just a guess, but don't muffins have milk in the recipe, whereas cupcakes don't?
Spoiler
The muffin man is seated at the table in the laboratory of the utility muffin
Research kitchen... reaching for an oversized chrome spoon he gathers an
Intimate quantity of dried muffin remnants and brushing his scapular aside
Procceds to dump these inside of his shirt...
He turns to us and speaks:
Some people like cupcakes better. I for one care less for them!
Arrogantly twisting the sterile canvas snoot of a fully charged icing
Anointment utensil he poots forths a quarter-ounce green rosette (oh ah yuk
Yuk... lets try that again...!) he poots forth a quarter-ounce green rosette
Near the summit of a dense but radiant muffin of his own design.
Later he says:
Some people... some people like cupcakes exclusively, while myself, I say
There is naught nor ought there be nothing so exalted on the face of gods grey
Earth as that prince of foods... the muffin!
Girl you thought he was a man
But he was a muffin
He hung around till you found
That he didn't know nuthin
Girl you thought he was a man
But he only was a-puffin
No cries is heard in the night
As a result of him stuffin
Bruce fowler on trombone, napoleon murphy brock on tenor sax, and lead vocals,
Terry bozzio on drums, tom fowler on bass, denny walley on slide, george duke
On keyboards, captain beefheart on vocals, and soprano sax, and madness. thank
You very much for coming to the concert tonight. hope you enjoyed it. goodnight
Austin, texas, where ever you are.
Research kitchen... reaching for an oversized chrome spoon he gathers an
Intimate quantity of dried muffin remnants and brushing his scapular aside
Procceds to dump these inside of his shirt...
He turns to us and speaks:
Some people like cupcakes better. I for one care less for them!
Arrogantly twisting the sterile canvas snoot of a fully charged icing
Anointment utensil he poots forths a quarter-ounce green rosette (oh ah yuk
Yuk... lets try that again...!) he poots forth a quarter-ounce green rosette
Near the summit of a dense but radiant muffin of his own design.
Later he says:
Some people... some people like cupcakes exclusively, while myself, I say
There is naught nor ought there be nothing so exalted on the face of gods grey
Earth as that prince of foods... the muffin!
Girl you thought he was a man
But he was a muffin
He hung around till you found
That he didn't know nuthin
Girl you thought he was a man
But he only was a-puffin
No cries is heard in the night
As a result of him stuffin
Bruce fowler on trombone, napoleon murphy brock on tenor sax, and lead vocals,
Terry bozzio on drums, tom fowler on bass, denny walley on slide, george duke
On keyboards, captain beefheart on vocals, and soprano sax, and madness. thank
You very much for coming to the concert tonight. hope you enjoyed it. goodnight
Austin, texas, where ever you are.
OT, just a guess, but don't muffins have milk in the recipe, whereas cupcakes don't?
oh you meanhttp://www.youtube.com/watch?v=hcm7uJ74XFI
wasted on these young 'uns
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Roberto Gaeta - Posts: 3451
- Joined: Tue Nov 06, 2007 2:23 am
» Sun May 13, 2012 11:32 pm
Flour is the difference.
Cake flour is more often than not, a mixture of white flour and cornstarch. Muffins are more like quick breads, dense and quickly blended. Over blending muffin ingredients results in tunnels in the muffin, and a tough crumb. The same is true for cakes, but, most cake recipies call for a longer mixing time, while muffins are melded together after a few turns of the mixing spoon. Cakes can also be either dense or light in texture. Both cakes and muffins can be savory or sweet, or a mixture of both. Icing is irrelevant, I have eaten cakes without frosting, and muffins with icing.
Icing can be made of meringue ingredients, icing sugar and liquid, or boiled and whipped sugars and fats. There are also canned and squeeze icings and decorating gels.
Cake and muffin mixes are available here in the states, but many people, such as myself, prefer to bake from scratch as well.
There are also a variety of flours, including cake flour, whole grain, bleached, bleached with selected whole grains, and unbleached, refined flours. Cake flours are usually made of soft winter wheat, with added cornstarch for lightness and gluten reduction. Muffins can be made witha combination of soft and hard flours, and bread flour is normally made from a hard, summer wheat that has more gluten.
Leavening in cakes can be from baking powder, baking soda and salt, or eggs,
Leavening in muffins is usually baking powder plus a teaspoon or two of vinegar in the milk, or buttermilk, as mixing muffins is more of folding in technique. The buttermilk or vinegar acts as a leavening boost, to produce a lighter, tender crumb.
Cake flour is more often than not, a mixture of white flour and cornstarch. Muffins are more like quick breads, dense and quickly blended. Over blending muffin ingredients results in tunnels in the muffin, and a tough crumb. The same is true for cakes, but, most cake recipies call for a longer mixing time, while muffins are melded together after a few turns of the mixing spoon. Cakes can also be either dense or light in texture. Both cakes and muffins can be savory or sweet, or a mixture of both. Icing is irrelevant, I have eaten cakes without frosting, and muffins with icing.
Icing can be made of meringue ingredients, icing sugar and liquid, or boiled and whipped sugars and fats. There are also canned and squeeze icings and decorating gels.
Cake and muffin mixes are available here in the states, but many people, such as myself, prefer to bake from scratch as well.
There are also a variety of flours, including cake flour, whole grain, bleached, bleached with selected whole grains, and unbleached, refined flours. Cake flours are usually made of soft winter wheat, with added cornstarch for lightness and gluten reduction. Muffins can be made witha combination of soft and hard flours, and bread flour is normally made from a hard, summer wheat that has more gluten.
Leavening in cakes can be from baking powder, baking soda and salt, or eggs,
Leavening in muffins is usually baking powder plus a teaspoon or two of vinegar in the milk, or buttermilk, as mixing muffins is more of folding in technique. The buttermilk or vinegar acts as a leavening boost, to produce a lighter, tender crumb.
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Dalton Greynolds - Posts: 3476
- Joined: Thu Oct 18, 2007 5:12 pm
87 posts
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