I did 200 cupcakes for the wedding the first weekend of July. I ended up doing fifty each of four flavors. The first one was what has quickly become my most popular cupcake, the carrot. It's topped with cream cheese frosting and then sprinkled with cinnamon and garnished with a glazed walnut.
The second one I made was a red velvet. Fun fact: Red Velvet cake is really just chocolate cake with a red tint to it. Anyway, I tried my hand at the 'trendy right now' flavor of red velvet and then topped it with cream cheese frosting and white chocolate curls, achieved by using a simple vegetable peeler.
The bride had a 'antique tea room' theme for her wedding reception and had asked for two 'tea' flavors as cupcake flavors.
The first of the 'tea' flavors was an Earl Grey cupcake. I ground the tea leaves to a powder and then stirred it into a vanilla bean cupcake. It gave the interior of the cupcake a 'speckled' appearance that was actually quite appealing. The frosting was an Earl Grey infused buttercream, which naturally tints to a violet gray color. The garnish on this one is candy pearls.
And the second of the 'tea' flavors was green tea cupcake. Once again, I ground the green tea leaves and also steeped some green tea in the milk for the batter. It really does taste like green tea, which surprised me. It was topped with green tea infused frosting and garnished with tinted white chocolate 'leaves'.
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