Cake Central › Cake Forums › Cake Talk › Cupcakes! › "Sophisticated" cupcake flavors
New Posts  All Forums:Forum Nav:

"Sophisticated" cupcake flavors

post #1 of 15
Thread Starter 
I'm making cupcakes for my future-sister-in-law's wedding rehearsal dinner and I wanted to make a sophisticated combination of flavors. Something a little nicer than your traditional chocolate and vanilla.

It also has to be a 4 star recipe too in terms of flavors b/c I don't have time to bake a trial batch. This is all sort of last minute and they dinner's this Friday, 10/10/08.

Thanks in advance!
"A cake, Franck, is made of flour and water. My first car didn't cost $1200." - George Banks, Father of the Bride
Reply
"A cake, Franck, is made of flour and water. My first car didn't cost $1200." - George Banks, Father of the Bride
Reply
post #2 of 15
hi! by sophisticated, do you also mean easy to make or takes a bit of time to prepare?

the most complicated recipe i've tried was the white chocolate sour cream cupcake with blueberry filling.
formerly known as cupcakeshoppe
Everytime a cake falls, a baker loses his/her mind.
Can I Put Ketchup on It?
Reply
formerly known as cupcakeshoppe
Everytime a cake falls, a baker loses his/her mind.
Can I Put Ketchup on It?
Reply
post #3 of 15
I don't have a recipe, but I saw a show on the Food Channel about a cupcake shop that used fruit puree to help keep the cupcakes soft and fresher longer. If I'm remembering correctly, they used, for example, puree'd raspberries instead of oil to make a raspberry cupcake.

I know my daughter uses applesauce instead of oil in her cakes to save calories.

Maybe a CC'er has a recipe like this, or if you google-search?
post #4 of 15
I don't have a recipe myself. But what about champagne cupcakes.
post #5 of 15
http://cupcakeblog.com/index.php

Take a look at this. The recipes here look amazing.
post #6 of 15
Quote:
Originally Posted by indydebi

I don't have a recipe, but I saw a show on the Food Channel about a cupcake shop that used fruit puree to help keep the cupcakes soft and fresher longer. If I'm remembering correctly, they used, for example, puree'd raspberries instead of oil to make a raspberry cupcake.

I know my daughter uses applesauce instead of oil in her cakes to save calories.

Maybe a CC'er has a recipe like this, or if you google-search?



indydebi, this is really interesting. so oil in a recipe can be substituted with fruit? that's awesome. i wonder what kind of fruits are allowed. maybe bananas?
formerly known as cupcakeshoppe
Everytime a cake falls, a baker loses his/her mind.
Can I Put Ketchup on It?
Reply
formerly known as cupcakeshoppe
Everytime a cake falls, a baker loses his/her mind.
Can I Put Ketchup on It?
Reply
post #7 of 15
Great link, PennieK. These cupcakes sound great (at least most of them). I'm not so sure about the wasabi ones.

MikkelPaige, did you see the chocolate stuffed with strawberry chocolate ganache? Those are beautiful and sound perfect for a wedding rehearsal although the vanilla with the vanilla sea salt also sound really good.
post #8 of 15
Quote:
Originally Posted by cupcakeshoppe

so oil in a recipe can be substituted with fruit? that's awesome. i wonder what kind of fruits are allowed. maybe bananas?



This link has info on using applesauce and fruit purees. icon_smile.gif

7 Professional Secrets to Baking a Great Cake:

http://www.thedabblingmum.com/recipes/kitchensecrets/cakesecrets.htm

HTH
post #9 of 15
I made some cupcakes for a wedding that were devils food with raspberry puree filling and either vanilla frosting or chocolate frosting with a fresh raspberry in the middle. Yummy and very pretty! icon_smile.gif
"Trust in the Lord with all your heart, lean not on your own understanding; In all you ways trust in Him and He will make your paths straight." Proverbs 3:5-6
Reply
"Trust in the Lord with all your heart, lean not on your own understanding; In all you ways trust in Him and He will make your paths straight." Proverbs 3:5-6
Reply
post #10 of 15
Quote:
Originally Posted by JanH

Quote:
Originally Posted by cupcakeshoppe

so oil in a recipe can be substituted with fruit? that's awesome. i wonder what kind of fruits are allowed. maybe bananas?



This link has info on using applesauce and fruit purees. icon_smile.gif

7 Professional Secrets to Baking a Great Cake:

http://www.thedabblingmum.com/recipes/kitchensecrets/cakesecrets.htm

HTH



My mom subs pumpkin puree, the kind in the can, for oil or butter in chocolate cake. I guess this would work in a spic cake too but I wouldn't do it in a white or fruit flavored cake.

you can't taste the pumpkin in the choc. cake it just makes it nice and moist and much less fat.

recently I used pumpkin puree in a vegan chocolate cake to hold it together and it worked wonderfully.
post #11 of 15
There is another forum talking about wedding cake flavors. You should read that forum and get some ideas.
I smile because I don't know what the hell is going on.
Reply
I smile because I don't know what the hell is going on.
Reply
post #12 of 15
Might have been a little more helpful if I had given you the site address. icon_redface.gif

Here you go....

http://forum.cakecentral.com/cake-decorating-ftopicp-6121916.html#6121916
I smile because I don't know what the hell is going on.
Reply
I smile because I don't know what the hell is going on.
Reply
post #13 of 15
I'd say something with alcohol in them...

I put kahlua in chocolate (people go gaa-gaa over that) sometimes. I've used rum, bailey's, chambord, frangelico, and all kinds of other liquors/alcohol.

Green tea cupcakes?

Use a curd filling. I love lemon curd in white or lemon cakes. If you do a ctirusy cake, use lots of the zest from the fruit.

Mousse fillings.
post #14 of 15
Red velvet cupcakes with cream cheese frosting is always a crowd pleaser!
post #15 of 15
A really quick one would be white or french vanilla cupcakes with raspberry filling and lemon buttercream.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cupcakes!
Cake Central › Cake Forums › Cake Talk › Cupcakes! › "Sophisticated" cupcake flavors