1. Cupcake- Muffin:
Cupcakes and muffins are the most easily identifiable cakes in almost all cakes, small in size, often baked in small cups.
1.1 Cupcakes:
The cake looks better than the muffin because cupcakes usually include 2 parts: cakes and topping. The cake part is nothing special with the topping is the cream decorated on top.
The name cupcakes was first mentioned in 1828 in Eliza Leslie's book. Cupcakes are very young compared to other cakes when they were only known and popular since the 19th century in America. The name of cupcakes to date has no exact theory as to why they are named, but most people agree with two possible explanations: one is because they are baked in small cups. called cupcakes, 2 are named after the American system of measurement meaning the cup (~ 236ml). There was a time when cupcakes were called "number cakes", based on the typical recipe of making cupcakes, 1 cup of butter, 2 cups of sugar, 3 cups of flour, 4 eggs, 1 cup of milk and 1tsp of baking powder.
What are cupcakes?
Today, cupcakes are increasingly popular and developed, diversified in flavor with other ingredients in the cake: cacao, green tea, vanilla, pineapple leaves .... However, the popularity of cupcakes is partly due to the variety of decorations, and "beautiful" seems to be a must for today's cupcakes. Not limited to decorating creams with lots of flavors, cupcakes are also created with fondant, gum paste.
1.2 Muffin:
At first glance, cupcakes and muffins seem to be the same, but they're really not the same. Cupcakes are cake baked in cups, and muffins are "quick bread" - "quick bread". Some websites in Vietnam when writing articles about Muffins often think that muffin is a fast bread because it works very fast and flour thanks to the dough. That is true, but not enough.
DiLihouse-sweet muffin
Muffin is derived from the French name for "muffe" or "mouflet", meaning soft bread. What I said above is true but not enough because there are 2 typical types of muffins: English muffins (English muffins) and American muffins (American muffins). English-style muffins appear earlier, around the 10th century, and are a signature cake in English-style tea parties. The difference is that English muffins are sometimes made from yeast, and of course, yeast-made pancakes are definitely not as fast as baking powder. American-style muffins appear later, and hatch with both yeast and baking powder, appearing around the 18th century.
In terms of shape, muffins are less often decorated with topping on top of creams. The taste of muffin is also less sweet, people often know muffin with both salty cakes and pastries.
Dilihouse- Muffin tiht finished 11. How to make the cupcake fluffy or make your cake less blooming, hardened?
There are two situations in which this question is answered:
- Wrong operation results in less blooming cake.
If you use your seedling recipe and the cake is poorly blooming or even hard and hardened, the cause is due to improper operation. Cupcake is basically a special kind of cake and the most common manipulation is to whip butter and sugar and then add eggs, milk and dry ingredients in the final mix. This is a type of baking powder based on baking powder, I have noticed in the article about baking powder that once added, it is very limited to beat the dough too long and carefully (the article explains why and how to use the dough hatch you can refer to the link below). Therefore, the main reason when the bread is poor or hard is due to the last step, when you put the dough into the mix you have beaten over the age, the correct step with this step is to divide the dough into 3-4 parts and add in Mix, each time you see the batter blending well into the egg mixture, turn off the machine immediately and do not try to beat for too long. Each time about 30 seconds, all the dough will take about 2 minutes.
- The formula you use is too thick and dry.
Cupcake is basically just cake baked in small cups, so it is not necessary for the cake to use the new basic formula called cupcake, which can be quite dense formulas such as butter cake or even as light as a basic sponge or maybe it's a chiffon divided into small cups. According to what I have done, the basic cupcake recipe will be quite heavy and dry, maybe a piece of cake needs to be dense and heavy to support the cream and decorate above if any. Therefore, most of the online recipes are thick and heavy cupcakes, which will make you feel more or less bored. So, if your operation is correct, the little cotton cake may be due to the formula you use is quite dense, maybe you should change another recipe with a basic sponge, it will be less boring and similar. Heavy enough for some galleries like Gateaux Hong Kong or chiffon.
This is the basic cupcake recipe done in the normal way of whipping butter and sugar. This recipe is quite satisfactory because the cake is not stagnant and thick, especially baked goods rarely crack so the decoration is very beautiful.
This is a basic sponge cake recipe, it can be used to make cupcake as well, people just need to read the cake, skip the salty filling, divide the dough into small cups.
2. The outside cupcake has burnt yellow but the inside is wet and unripe.
The temperature problem for each recipe is often not true for all ovens, unless we all use one oven with the correct heat according to European standards, for example, the temperature does not is the problem. Most types of Vietnamese ovens have the problem that each oven has a different temperature and never exactly matches the temperature on the knob. The same brand as Sanaky and the same model or capacity, all the defects are the same but just two different ones will not have the same temperature, even the problem of your home oven is the internal temperature it is hotter and the outside is poor so the chunks always have a yellower and a lighter one. Therefore, you should do it a few times and pay attention to your oven's temperature compared to the recipe to understand your oven best. Back to the problem of yellow cake, maybe because the temperature of your oven is higher than the displayed temperature, the cake burns too quickly so the inside is still not cooked. To fix this, when the cake is already discolored and the toothpick is still wet, you should cover the surface with foil paper and bake more until cooked.
There is also another problem is that the oven is based on heating the upper and lower heat bars, the cupcake is a small cake so the cake tray should be placed in the middle of the oven, absolutely not placed in the tray close to the top because it will be close to the upper heat bar. The cake will burn quickly and the inside is still not cooked.
3. Why is my cupcake thick and heavy, not fluffy and less tired, how to feel the dough?
Back to sentence 1, the cause is listed above. Here I pay more attention on how to identify dry dough or not? Usually when the dough is mixed, if the dough is scooped up and dropped, the dough will run into a ribbon like a falling ribbon, then the dough will usually be less dry and thick and will be fluffy and slightly damp. The dough does not flow down the line but scoop into falling masses that are usually quite thick and will feel a bit stagnant. This is just experience when working with the dough many times I observed.
4. What is the cream to decorate the cupcake?
Cream to decorate cupcake can be any type of cream, from butter cream, cream topping, whipping cream or even decorating cupcake with fondant sugar, chocolate ganache. You can read more about the fresh creams in the article below to choose the type of ice cream to suit your taste. Note to decorate when the cake is really cool.
5. What flavors of cupcake can I make?
A popular and basic vanilla cake with a more interesting flavor will be green tea or chocolate flavor by replacing the amount of flour in the recipe with the corresponding amount of green tea and cocoa powder. Besides, like to break the way you can add pineapple leaf juice, lemon, strawberry or coconut milk to create a special taste. When adding to this amount of liquid, take note of the corresponding amount of fresh milk if added too much. often when adding pandan leaf juice I keep the same because the amount added is not too much. There are also some types of cupcake such as Red velvet or carrot cupcake or yogurt cupcake are also very interesting.
