I have a client that wants to incorporate their product (they sell spices, extracts, etc) into some cupcakes for their grand opening. They want something unique and different to show they ways you can use the products in baking (another vendor is doing the savory foods). I'm trying to make a list of combinations that may work but i'm getting stuck for other ideas.

So far I have:

- Pear spice cupcake, ginger cream cheese, and candied ginger peel
- Chocolate or vanilla cake with caramel BC and black sea salt
- Vanilla cupcake with lavendar BC
- Cayenne pepper chocolate cake with chocolate buttercream

I'm not sure which will work better with the caramel BC and salt; chocolate cake or vanilla. What else goes with caramel BC?

Any other suggestions for unique cupcake flavors using spices?

I'm only going to copy the titles of the cakes from the cake book I'm looking at right now (Cake Love, Warren Brown):

Lemon-ginger pound cake (has crystallized ginger)
Mojito pound cake (which has whole cloves, vanilla powder and mint on it)
Pumpkin-clove pound cake (ground cloves and ground allspice)
Gingerly (has ground ginger, ground cinnamon, ground allspice...among other things)
Cinnamon and Cream Layer Cake
Flame (has ground cayenne pepper, ground cinnamon and paprika)
Sassy (recipe on the link here)

http://www.foodnetwork.com/recipes/warren-brown/sassy-pound-cake-recipe/index.html

Chocolate chai is wonderful along with chai buttercream

I would suggest making the cupcake a marble cupcake with the caramel buttercream and the black sea salt.

You already have a spiced, vanilla and chocolate. To me the richness of chocolate and delicacy of vanilla will match well with the caramel and strength of the salt. I would even drizzle the cupcake lightly with caramel. It will be a contrast in the presentation and nice balance to the flavors.

Sorry for the ranting, just suggestions.

Cardamom cake with maybe a lime frosting?