Coffee Cupcake Developments

Coffee Cupcake Developments

1. Sponge flavours

   • Chocolate
   • Caramel
   • Fruit
     • Banana
       • Orange
     • Lemon
   • Vegetables
     • Beetroot
     • Carrot
     • Tomato

2. Toppings

   • Icing
   • Fruit
   • Tempered chocolate
   • Caramel spun sugar work
   • Profiterole tower
   • Meringue, to look like cream on the top of a coffee

3. Size

   • Cupcake
   • Loaf tin
   • Shape
     • Square
     • Heart
       • Exciting for younger children to eat
     • Circle
   • Tiers
     • This links to the layers of the cakes and if different layers could be different flavours
   • Mini
     • Bite sized portions would be good for younger children to eat on the go without mess
   • Muffin
     • Possibly to large for younger children
   • Cupcake

4. Layers

   • Core filling
     • Chocolate
       • Caramel
         • Fruit puree
   • Meringue
     • This could look like there is whipped cream on the top, making it look like a cup of coffee
       • Grated chocolate on the top
   • Marbled effect
     • Crouching Tiger, Hidden Zebra Cake
     • Food colouring for a marble effect
       • Exciting for younger children to eat
     • Using natural food colourings to enhance colour
       • Beetroot
       • Orange
       • Red berries
       • Carrot

5. Cost for higher quality ingredients, is it worth it?

   • Quality of Chocolate
     • 70% cocoa
     • 90% cocoa
     • 99% cocoa
       • Is it worth increasing the price of the whole product for better quality chocolate
     • Supermarket own brand
       • Can testers taste the better quality items
   • Fairtrade
     • Is there a change in taste?
       • The price would increase
   • Organic
     • Taste better?
   • Local Produce
     • Does the product taste 'fresher'

6. Substitute

   • Fat type
     • Oil
     • Lard
     • Butter
       • Salted
         • Unhealthy
       • Unsalted
   • Sugar type
     • Icing Sugar
       • Light brown sugar
         • Muscovado sugar
       • Granual size
     • Caster Sugar
   • Egg
     • Mashed Banana
     • Yogurt
     • Buttermilk
     • Applesauce
     • Potato starch
     • Arrowroot flour
     • Flaxseed
   • Flour
     • Self raising
     • Plain
     • Wholemeal
     • Seeded
   • What properties of the cake do these change

7. Nutrition

   • Fat type
     • Saturated
     • Unsaturated
       • Unhelthy
   • Sugar
     • Replace with sweetener
   • Fruit and vegatables
     • Filling
     • Topping
     • Icing
     • Sponge flavour

8. Storage

   • If the fat content is reduced will this alter the keeping qualities?
     • Will the cake go drier quicker?
     • This would make cake's sell by date shorter
   • Where should it be kept?
     • Fridge
       • Tupperware
         • Out on the counter

9. Method

   • Creaming method
   • Machine methods
     • Hand held whisk
       • Large food processor
   • Using a wooden spoon
     • Metal whisk