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    Pema Rinzin
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    Cupcakes and muffins are both small baked goods made from batter. Cupcakes are baked in cup-shaped containers and are typically iced, while muffins are baked in cup-shaped pans but are not usually iced. Both likely originated in the US in the 18th-19th centuries and are characterized by their moist and tender textures. Common types include chocolate, vanilla, carrot cupcakes and chocolate chip, blueberry, and cream cheese muffins.

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    Cupcakes and muffins are both small baked goods made from batter. Cupcakes are baked in cup-shaped containers and are typically iced, while muffins are baked in cup-shaped pans but are not usually iced. Both likely originated in the US in the 18th-19th centuries and are characterized by their moist and tender textures. Common types include chocolate, vanilla, carrot cupcakes and chocolate chip, blueberry, and cream cheese muffins.

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    129 views21 pages

    Cupcakes

    Uploaded by

    Pema Rinzin
    Cupcakes and muffins are both small baked goods made from batter. Cupcakes are baked in cup-shaped containers and are typically iced, while muffins are baked in cup-shaped pans but are not usually iced. Both likely originated in the US in the 18th-19th centuries and are characterized by their moist and tender textures. Common types include chocolate, vanilla, carrot cupcakes and chocolate chip, blueberry, and cream cheese muffins.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
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    of 21

    Cupcakes

    Is a small cake baked in a cup-shaped foil or paper


    container and typically iced.
    We can also say, it is a chemically leavened batter
    based bakery product.
    History
    • Cupcakes first came about in America.  It is thought that
    the first ever reference to ‘a cake to be baked in small
    cups’, rather than as a layer cake, was in Amelia
    Simmons’ ‘American Cookery’ in 1796. The first reference
    to the word ‘cupcake’ is said to be from a 19th century
    American author named Eliza Leslie in her cookbook
    ‘Receipts’.  
    • It’s possible that ‘cupcakes’ were also a reference to
    measuring techniques, with several cakes distinguishable
    by name by their measurements to make them easy to
    remember by volume, such as pound cakes.
    •
    •
    Characteristics
    • Moistness.
    • Fine,
    • Delicate texture.
    • Light body (not dense or heavy)
    • Good shape (gently domed)

    • Best temperature to bake cupcakes are at 175


    degree Celsius for 20 to 30 minutes.
    Types of Cupcakes
    1. Chocolate
    2. Vanilla
    3. Red Velvet
    4. Carrot Cupcake
    Chocolate Cupcake
    • All-purpose flour (spoon &
    leveled)
    • unsweetened natural cocoa
    powder
    • teaspoon baking powder
    • teaspoon baking soda
    • teaspoon salt
    • Sugar
    • Egg
    • Milk
    • Butter.
    Vanilla Cupcake
    • all-purpose flour,
    • butter,
    • sugar,
    • egg.
    • baking powder,
    • salt and
    • vanilla.
    Red Velvet Cupcake
    Carrot Cupcake
    • all-purpose flour
    • Salt
    • baking soda
    • Cinnamon
    • Nutmeg
    • butter, softened
    • granulated sugar
    • brown sugar
    • eggs
    • vanilla extract
    • milk
    • grated carrots (from about 2
    medium)
    Muffins
    A muffin is a small baked good made from batter.
    It is a sweet quick bread baked in a cup-shaped pan.
    History
    • muffin (n.) "a small, light, round, spongy cake made with
    eggs," usually eaten buttered and toasted, 1703, moofin,
    possibly from Low German muffen, plural of muffe "small
    cake;" or somehow connected with Old French moflet "soft,
    tender" (said of bread). The historical distinction of the muffin
    from the crumpet is not entirely clear and the subject is
    involved. In American English the word was extended to a sort
    of cup-shaped bun or cake (often with blueberries, chocolate
    chips, etc.)
    • The ones consumed in the UK have been traditionally known
    as english muffins. However, these differ from the popular
    muffins that are consumed in the U.S., South America and
    other regions of the world.
    Characteristics
    • Moist Crumb
    • Chewy Texture
    • Uneven crumbs grains and tunnels
    • Peaked(Bell Type) or flat top.

    • Best temperature is at 200 degree Celsius for 15 to


    20 minutes.
    Types of Muffins
    1. Chocolate chip muffins,
    2. Blueberry muffins,
    3. Chocolate muffins, and
    4. Fruit muffins,
    5. Cream cheese muffins 
    Chocolate Muffin
    • plain flour
    • cocoa powder
    • baking powder
    • egg
    • caster sugar
    • vegetable oil
    • whole milk
    • chocolate chips (optional)
    • icing sugar
    Blueberry muffins
    • all-purpose flour 
    • Baking soda
    • Baking powder
    • Salt
    • unsalted butter, 
    • Granulated sugar
    • brown sugar
    • Eggs,
    • Sour cream or 
    • vanilla
    • yogurt,
    • milk,
    • fresh or frozen blueberries
    Cream Cheese Muffin
    • Flour
    • sugar
    • Baking powder
    • Salt
    • cream cheese
    • Milk
    • Oil
    • Egg
    Tools and Equipment used
    • Mixing bowls
    • Wooden spoon/ spatula
    • Whisk
    • Muffin tin
    • Nonstick cooking spray
    • Wire Rack
    • Oven
    • Hand mixer.
    Differences
    Thank you
    so much la

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