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!
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.
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?
I don't have a recipe myself. But what about champagne cupcakes.
http://cupcakeblog.com/index.php
Take a look at this. The recipes here look amazing.
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?
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.
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. 
7 Professional Secrets to Baking a Great Cake:
http://www.thedabblingmum.com/recipes/kitchensecrets/cakesecrets.htm
HTH
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.
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.
There is another forum talking about wedding cake flavors. You should read that forum and get some ideas.
Might have been a little more helpful if I had given you the site address. 
Here you go....
http://forum.cakecentral.com/cake-decorating-ftopicp-6121916.html#6121916
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.
A really quick one would be white or french vanilla cupcakes with raspberry filling and lemon buttercream.
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