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A question about a recipe: Marion Cunningham’s Bridge Creek Fresh Ginger Muffins

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I have a question about the recipe "Marion Cunningham’s Bridge Creek Fresh Ginger Muffins" from Genius Recipes. Face it, these are cupcakes, not muffins. That being said, I would like to make this as a layer cake. Any changes suggested? What do you think would be a nice filling/frosting?

asked by Angela 2 months ago
4 answers 304 views
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added 2 months ago

I am curious to know what makes these cupcakes and not muffins.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added 2 months ago

My main differentiation is by the method of mixing. Muffins are quick breads, which means they should not require creaming. They can do this because they use liquid fat, such as oil or melted butter. This method makes for a coarser crumb in a muffin. I also think of muffins as being less sweet, and this recipe uses quite a lot of sugar. This site has a good outline of the other differences, like flour:sugar:egg ratios https://backdirndl4you...

I really like these, but I feel a little bad eating them for breakfast.

Ee6e1f61 c2e2 48b1 b500 bb90cc2c5b83  itsme
added 2 months ago

I had a similar question here:
https://food52.com/hotline...

The amount of sugar, creamed, as well as a full two eggs for a very rich batter are all clues that it might be more cake-y than muffin-y.

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added 2 months ago

Angela, I did exactly what you are proposing, with minimal changes. It worked out great and I topped it with a lemony cream cheese frosting. Here it is: http://aredbinder.com/2017...

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