So I'm donating cupcakes for a kids charity walk in a couple weeks and I want to do fun kid flavors. Three of the flavors I'm doing I have no problems with, I've made them many times. But, I thought of doing a Froot Loop cupcake. I've been playing around with it and I've got a yummy cupcake flavor down (lemon, lime, and orange) But I tried to do a berry buttercream using raspberry and cherry extract...and holy crap it was gross. I've never used cherry extract before and it was like cough medicine. So I need some suggestions on a good recipe. I thought about using the juice from maraschino cherries instead but I don't really want the buttercream to turn pink. I wanted it to stay white so it looks more 'milk' like (hence the extracts). Anyway, any help is greatly appreciated!
When it comes to keeping it white, I am drawing a blank. Cherry. Blech. You could do a plain buttercream and add do a fruit loop 'crust' around the edges. (Dipping the sides in the fruit loops.)
AYou might want to try Lorann oils. They have some interesting flavours (like tutti frutti) that don't really add colour.
I love Lorann. My favorite is Princess. I flavor my icing with that most of the time. Don't try the strawberry kiwi...yuck