A little while ago, we hosted a wine-and-cupcake tasting party to evaluate potential wines and cupcakes for our wedding. The wines were pretty horrific (3 buck chuck, good heavens), but the cupcakes were pretty awesome.
One of the cupcake recipes we previewed was a combination of this recipe for lavender cupcakes and this recipe for white wine cupcakes. I won't even bother telling you exactly what recipe I devised from these two, because it was just incredibly disappointing. I used my favorite white -- Traminette -- which is just beautifully floral, and made a Traminette-cream cheese icing to go along with it. Unfortunately, the icing just did not go with the cupcake, which was just a bit too floral from the lavender. If I ever even tried to make something like this again, I would somewhat drop the lavender content and make a regular buttercream. Because you just can't go wrong with buttercream icing.
The next recipe previewed were these delicious honey cupcakes. These were so easy and great for anyone with a sweet tooth. They were a little too sweet for me, but our sweets-loving friends adored these completely. These cupcakes were moist (to use this word in the only possibly appropriate way, yuck) and delectable.
The final cupcakes previewed were these earl grey cupcakes with an earl grey buttercream icing. These were my favorite cupcakes of the trio -- so light, fluffy, and delicately sweet; not nearly as saccharin as the honey cupcakes.
So, what cupcake will be at the wedding? The second of our three types of wedding cupcakes will be . . . wait for it . . . early grey cupcakes with honey icing! Sure to please both sweet-tooths and those who prefer their cupcakes a little more light and delicate.