I am not a big fan of earl grey tea and I am not much of a cupcake kind of girl. However, having recently tried the cream of earl grey tea I could see that the fragrance would work extremely well into a plain cupcake – after all there’s more to a cupcake than just the butter-cream frosting and I believe that people would enjoy the ‘cake’ of the cupcake a lot more this way!
I have attempted to make cupcakes using vegetable oil-based recipes instead of butter-based in the past but they did not taste right. In my opinion, the non-butter recipes works for muffins due to its construction. There is no butter-cream frosting on muffins thus making the cake itself taking all of the spotlight. Muffins usually have other ingredients being mixed into the batter such as carrots and apples, their flavours usually takes over the majority of the muffin. Whereas cupcakes are not so forgiving. It is also weird to add complex consistencies into a cupcake as the butter-cream frosting is usually the spotlight of the dessert. Therefore, cupcakes should always be butter based and adding solid components to the cake portion should be avoided.