I'm planning to make my own cupcakes for my wedding and would really like to try some different flavours. I'm going to just be using mixes for the cake, as I will really need to save time - I've tested some out, and they're perfectly yummy. But I would like to make one of the varieties cherry-almond and another chocolate-mint (there will be plain vanilla and chocolate as well). I was thinking I could add almond extract to the batter and then make cherry-tinged icing... has anyone ever tried something similar? I'm wondering how much extract I'd need to add to be effective, and if it was beyond a certain amount, would I need to add more dry ingredients to balance the liquid?
Also, I thought I would just pair chocolate cupcakes with mint icing for the chocolate mint. But what kind of mint is it that you usualy find in, say, chocolate mint ice cream? It doesn't taste like peppermint to me... would it be spearmint, and can you buy spearmint extract? Should I combine a few different types of mint? I'm trying for that minty-candy flavour.
Thanks for any advice or tips you can offer. I just don't want to get into making a dozen trial batches to experiment, as that would pretty much kill my diet!