One man's muffin is another man's cupcake

The definition of a thing is supposed to clarify what it is. That doesn't always happen to be the case.  Today we will approach the age old query; what is the difference between a cupake and a muffin? Is it the frosting? Is a frosted muffin then a cupcake?

It turns out that the definition is based on a number of things. The size of the crumb is partly what determines what label that goes on what product. A cupcake is considered to be lighter in texture than a muffin. A muffin could also be made with coarser corn meal or other less finely ground flour.  

A cupcake is based on a cake recipe and has the same confectionary attributes: frosting and  flavorings. A muffin, on the other hand, is a made from a quickbread recipe, less sweet and tend to get their flavor from a stir in like nuts, fruits or chips in a rougher batter. Both have been baked, in past-times, an actual cup, hence the name.

Submitted for your approval: two recipes made in the same muffin tin, I defy your tastebuds to distinguish the difference.

Nutella Fudge Muffins

1/2 cup Nutella chocolate-hazelnut spread
1 large egg
5 Tbs. all-purpose flour
1/4 cup chopped hazelnuts

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Heat the oven to 350°F. Line a 12-cup mini muffin pan with paper or foil liners.


Put the Nutella and egg in a medium bowl and whisk until smooth and well blended. Add the flour and whisk until blended.


Spoon the batter into the prepared muffin tins (about 3/4 full) and sprinkle with the chopped hazelnuts.


Bake until a pick comes out with wet, gooey crumbs, 11 to 12 minutes.Set on a rack to cool completely. Serve immediately or cover and store atroom temperature for up to 3 days.


http://www.finecooking.com/recipes/nutella-fudge-brownies.aspx?nterms=50034

Moist Yellow Cupcakes Topped with Browned Butter Frosting


1 cup unsalted butter, (half of this amount will be used in the frosting)
1/3 cup canola oil
3/4 cup sugar
1/2 cup buttermilk
2 large eggs
1 tbsp vanilla extract
1 tsp baking powder
1/2 tsp baking soda
pinch of salt
1 cup cake flour
1/2 cup unbleached flour

Preheat oven to 350°F. Line a standard 12 muffin tin with baking papers.

Melt the butter in a saucepan and cook until lightly browned. Remove from heat and allow to cool.

Pour 1/2 cup butter into a bowl, reserving the other half for the frosting. Add the canola oil, sugar and buttermilk, then whisk them until well combined.  Whisk in one egg at a time.

Whisk in the vanilla extract, baking powder, baking soda and salt. Whisk in the flours until they are well combined.

Spoon/pour the batter, dividing equally among the 12 lined baking cups. Bake for about 13-16 minutes or until done. Be careful not to over-bake them; I began to watch them closely after 13 minutes.

Remove from the oven and cool.

frosting
1/2 cup browned butter, (the reserved amount from earlier)
1/4 cup sour cream
1 tsp vanilla extract
2 - 2 1/2 cups icing sugar

Beat the butter, sour cream, vanilla extract and 2 cups icing sugar, together in a bowl. Keep adding more icing sugar until the frosting has the right consistency. Decorate the cooled cupcakes

http://cookingweekends.blogspot.com/2010/07/moist-yellow-cupcakes-with-browned.html


The data is in, what is the verdict?