Cupcake Flavor Ideas

Baking By KATHIESKREATIONS Updated 19 Apr 2010 , 10:12pm by jennywenny

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KATHIESKREATIONS Posted 14 Apr 2010 , 2:43pm
post #1 of 11

I am pretty new to the cupcake word...but love doing them. I just want to be able eo expand my flavors.....Do you start out with a plain batter (scratch or box?) then substitute liquids called for in the instructions out for your flavors, fruits, applesauces, liquors, etc? Do you puree your fruits before putting them in the batter or is it just flavorings that you use? Or is it that you also add these flavors to the fillings & icing? I want to try all these flavors I have been reading about, but don't want a big mess on my hands with no cupcakes to eat in the end. icon_sad.gif Thanks much~~~~

10 replies
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minicuppie Posted 15 Apr 2010 , 12:09am
post #2 of 11

Check out the WASC recipe on this site. Can be any flavor you want...just change the add ins.

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mommicakes Posted 18 Apr 2010 , 9:16pm
post #3 of 11

I am in the process of baking cuppies today for a special at my studio this week, and made white cake with a dark chocolate cake center, and dark chocolate cake w/peanut butter cookie dough in the center (just put about 1 tsp of the uncooked dough inside covered w/more choc batter & baked). my kids & DH like them. icon_rolleyes.gif we'll see how they fly tomorrow.

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KHalstead Posted 19 Apr 2010 , 12:59pm
post #4 of 11

check out coffee creamers (add about 1 Tbsp. powdered creamer for every 3 cups of cake batter)...........they have a MILLION flavors out there!!!

Also, check the coffee syrups they sell........again, tons of flavors and a nice long shelf life on them!

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KATHIESKREATIONS Posted 19 Apr 2010 , 1:23pm
post #5 of 11

Thanks! Actually this weekend I bought 5 different coffee creamers to try! icon_smile.gif If you use applesauce, Chocolate syrup or other fruits (prueed) do you subtitute that for the oil or liquid called for in the recipe?

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KHalstead Posted 19 Apr 2010 , 1:51pm
post #6 of 11

I personally don't, just because I add a pudding mix to all of my cakes so my batter is much thicker to begin with so I don't find that by adding extra liquid it matters too much.

If using liquid coffee creamers though I would substitute the water or milk in your recipe for equal amounts of the liquid creamer.

I use the powdered creamer because it keeps much longer on the shelf and I don't need to run out and buy more of a flavor everytime someone orders it, even if the orders are 2 months apart!


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KATHIESKREATIONS Posted 19 Apr 2010 , 2:43pm
post #7 of 11

So, now I am clear on the powdered creamer! icon_smile.gif Thank you. I have read where a lot of people put pudding in their cake mix....why not just buy the cake mix with it already in it if that is what they are going to do or are they just talking about scratch cakes & also when you use the pudding, is it ALWAYS instant? icon_confused.gif I am going to get this down if it kills me! icon_lol.gif For years I baked cakes, but always made my own pound cake from scratch....for everything, except my Red Velvet & Dark chocolate. I just love all these different flavors people on CC have been talking about.....time to expamd the horizon! icon_biggrin.gif

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KHalstead Posted 19 Apr 2010 , 3:02pm
post #8 of 11

I always use instant pudding yes, and don't usually alter the liquid called for in the recipe even though I'm adding the pudding mix.

If I buy the cake mixes with the "pudding in the mix" I still add the box of pudding!

Whether you use a mix or a scratch cake, you can usually use a "white cake" base (that's what I do)

From that white base I make

1. Lemon cake- (use whole eggs) and add 1 box lemon instant pudding mix, zest of 1 lemon, juice of 1 lemon, sometimes I add a tsp. of lemon extract as well.

2. white chocolate raspberry cake- add 1 box white chocolate pudding mix, 3 oz. shaved white chocolate, 1 tsp. raspberry extract.

3. white caramel cake- 1 box instant white choc. pudding mix, 2 Tbsp. vanilla caramel (powdered) coffee creamer.

4. Strawberry cake- 1 box strawberry jello mix (for a bright hot pink cake)
5. Strawberrry cake- 1 box white choc. pudding mix, 2 cups frozen strawberries, thawed, pureed, 2 tsp. strawberry extract (for a more muted light pink cake)

6. Blueberry cake- white chocolate pudding mix, 2 (or 3 for stronger flavor) Tbsp. blueberry cobbler coffee creamer (powdered), 2 cups frozen blueberries.

There is really no limit to the variations you can make!!

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Kima920 Posted 19 Apr 2010 , 3:04pm
post #9 of 11

I do lots of cupcake flavors beside doing cakes. If you want I can email you my list of cupcake flavors or I can post it here. I offer standard flavors like chocolate and strawberry (and I do pureed strawberry) to alcohol infused cupcakes to cupcakes like boston cream. The WASC recipe is a great base for cupcakes because they come out super moist and like others have said you can just switch out the liquids for flavors and fillings.

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KATHIESKREATIONS Posted 19 Apr 2010 , 9:18pm
post #10 of 11

WOW! Tank you all so much for all your help with this topic.....I can see better things to come for me yet! Also for my friends & family that I only do baking for....they are going to love the different flavors!

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jennywenny Posted 19 Apr 2010 , 10:12pm
post #11 of 11

I guess I'm a scratch baker and I try lots of different recipes. So I just test them and share them with friends and find the ones I like.

Cupcakes dont quite bake the same as regular cakes, so its great to follow an actual cupcake recipe. I have a fantastic recipe book of cupcakes that I bought in australia published by women's weekly, and I often use recipes by bloggers that I trust.

Its also really easy to get a massive variation when you start playing around with different fillings and frostings, say an 'almond joy' cupcake could be a chocolate cupcake filled with cream cheese frosting mixed with coconut and topped with whipped chocolate ganache and an almond.

I have quite a few on my blog if you search

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