In fact, if you were to ask me about the difference between a cupcake and a muffin, I would conclude that the proportion of the ingredients used in each cake is different; the texture is different, the sweetness content is different and the appearance is also different.

Generally, you will find muffins mostly in cafes. They are best eaten warm with butter and a cup of cuppa.

As for cupcakes, they are more fanciful and sweeter, mainly top with decorations and colourful frosting.

Let’s talk about the ingredients:

• They both uses same type of ingredients namely: butter, sugar, eggs, milk, flour and vanilla essence.
• Both require oven to bake
• The difference lies in the proportion of the ingredients in each cake.
• Muffins would require more air incorporated into the mixture for it to rise nicely. Baking powder is commonly used.
• More milk/liquid is also used in muffins to give a denser (heavier) texture.
• If you were to notice, muffins require twice the flour and lesser sugar content than cupcakes.

Cupcakes Ingredients:
100g Flour
75g Sugar
75g Butter
1 Egg
1-2 tbsp Fresh Milk
1 tsp Vanilla Essence

Muffins Ingredients (makes around 6 muffins):
200g Flour
50g Sugar
75g Butter
1 Egg
100-150ml Fresh Milk
1 tsp Vanilla Essence
1 tsp Baking Powder

Instructions: Using a tablespoon, from the outside of the cake mixture, do a clock-wise scoop and cut through the cake mixture. Repeat until flour is evenly folded into the mixture.

Cheers,
Delcie

[googlevideo=http://video.google.com/videoplay?docid=3214273458587286234&hl=en]

If you can view this video, click here.

Unfortunately, I had my wisdom tooth extracted earlier on in the afternoon.

Against all odds, I thought to myself, why don’t I bake muffins today? I need to do something to keep me distracted from the fact that I lost 2 teeth today.

So I came up with these cute little wonderful blueberry and banana muffins.

Like the cupcakes recipe which I blog about last week, these muffins are also easy to bake.

Muffins Ingredients (makes around 6 muffins):
200g Flour
50g Sugar
75g Butter
1 Egg
100-150ml Fresh Milk
1 tsp Vanilla Essence
1 tsp Baking Powder

Banana Flavour:
1 piece of small banana, mashed

Blueberry Flavour:
Half cup of fresh blueberries.
Alternative: Half cup of defrosted blueberries, drain and dust with half tbsp of flour

Directions:

Preheat oven to 180 degree Celsius.

(1) Cream sugar and butter till creamy state.

(2) Beat eggs and vanilla essence till foam appears.
(3) Pour beaten eggs into eariler cream mixture gradually.
(4) Continue beating till all eggs are mixed into the cream mixture.

(5) Sieve flour and baking power together and add them gradually into above cream mixture.
(6) Using folding method, fold in all the flour mixture as you gradually pour it into the cream mixture.
(7) Slowly fold in milk until mixture form dropping consistency.
Folding method is extremely critical in ensuring all air are trapped in the mixture. Tomorrow, I will attached a video on my blog on how to fold flour into muffin mixture.

(8) Divide muffin mixture into half. Half for banana muffins and another half for blueberry muffins.

(9) Mash bananas with a fork.

(10) Fold in mashed bananas into half of the muffin mixture.

(11) Fold in blueberries into the other half of the muffin mixture.

(12) Scoop the mixture into muffin cups and put to bake for 20-30mins in middle row of oven at 180 degree Celsius.

(13) Bake till golden brown. Remove from oven and let it cool before serving.