How Far is Too Far with a Cupcake?

So I was reading in the newest version of Modern Bride, about "cupcake couture"--basically taking cupcakes to a new level....but I'm not so sure it's a good idea.

The first cupcake they mention, is the BLT version (yes it's exactly what you're thinking) with bacon in the cake, ranch-style frosting and tiny tomato slices on top. Chicago's More Cupcakes also has an earthy white cheddar-truffle combo. Kumquat Cupcakery in NYC also features bacon baked inside. It may be that I'm a picky eater, but this is just a little too far over the edge for me.

Another type of cupcake couture they mention is spicier sweets--featuring flavors like curry, chai, and saffron. The Good Life Gourmet in NJ features a lemongrass, basil and coconut cake, and a sesame, wasabi, and ginger cupcake with chocolate-ginger frosting. Similar to the movie Chocolat, Chicago's Bleeding Heart Bakery spikes chocolate cake with cinnamon and chili.

Finally, and probably the only one I'd even be ok with, are cocktail cupcakes (it's like two goods in one package!). The Carolina Cupcakery in Virginia has more than a dozen liquor-filled treats including a hard lemonade version and Kahlua and Cream. L.A.'s Yummy Cupcakes adds wine to make a rich chocolate-merlot and an airy lemon-pinot grigio confection. I actually think my fiancee would flip if they had something like this in Oregon...in fact they might!

My suggestion, if you want any cupcake like this, is to go into your local bakery (or multiple if you get a no answer) and ask them if they're willing to try a combination of these flavors. I would assume an alcoholic flavor is a little less of a stretch (because liquers are already used in chocolates and other sweets) when compared to BLT, but you can't fault yourself for asking. You may just end up with a cupcake no one else at your wedding has ever had--and believe me, they will definitely be talking about it for years to come!