It has been sometime since I have been visiting Cupcake Bake Shop. I love the creativity and the different flavors that Cheryl has been experimenting with. So when she and Garett of Vanilla Garlic announced the Cupcake Round up I wanted to send in something as well.
But here was my dilemma, how do I know the difference between a cupcake and a muffin. And I realized I am not the only one with this question. There are forums which have discussed the same issue, there is a blog about this issue and several other websites with the same question.
After reading through all of them, I realized that there are some subtle differences. Here are some indicators (I say indicators as some are still debating the differences)
1. cupcake has frosting (mostly), muffins don't,
2. cupcakes use cake flour (mostly), muffins don't,
3. cupcakes have a higher content of sugar, muffins don't.
Armed with my knowledge, I was ready to bake my cupcakes. I needed a recipe. I read several recipes and then decided to create my own. I wanted to try a cupcake which included some of the spices I use in my everyday cooking . I decided on ginger, cardamom and jaggery cupcake. They are all strong flavors but went well together. I topped it with fresh cream frosting.
1-1/2 cups cake flour
1 tsp baking soda
1 tbspoon fresh ginger grated thinly
1 tbspoon candied ginger - I boiled jaggery till it became a thick syrup then added ginger to the mixture. Set it aside to cool.
1/2 tspoon cardamom powder
1/4 tsp salt
1/4 cup fresh cream
1/2 cup butter
1 cup sugar
1/2 cup melted jaggery - jaggery is unrefined sugar. More information here.
1 small pack heavy cream
1/3 cup sugar
Combine flour with baking soda and salt. Add the ginger, candied ginger and cardamom powder. Add it to the flour.
Mix the melted jaggery slowly to the flour.
Mix the butter and eggs. Add sugar slowly to the butter and egg mix.
Then, mix it slowly to the flour and jaggery mix. Add the cream as needed till it becomes a smooth mix.
I baked it in muffin pan.
Heat the oven to 350 deg F. Bake for about 15 -20 minutes or till the toothpick comes out clean.
Mix them together till stiff peaks form.
This is my entry for Cupcake Round up at Cupcake Bake Shop & Vanilla Garlic.
Update- I am also sending this to Rosie at What's the recipe today, Jim? for JFI-Ginger. Happy Hosting Rosie!