Bavarian cream. Butterscotch. Cheesecake. OMFG cream cheese frosting! Graham cracker. Vanilla bean ice cream. Vanilla cupcake. Vanilla custard. Vanilla swirl. And any of your fruits. All those (and probably a lot more) would be good with the cake batter.
Your limited quantities are going to be a problem, however, my dear. You need to
shop! LOL!
OK, my strawberry cupcake recipe is this:
6% cake batter (CAP), 5% vanilla cupcake (TFA), 5% sweet strawberry (CAP), 2% butter (CAP), and 1% ethyl maltol. I don't know if you have the ethyl maltol, and you don't have butter listed, so you could try it without those and I'm sure it would still be good, just maybe not as full and sweet. No, WAIT! Sub 3% to 5% cream cheese frosting for the missing butter and EM. THAT would work!
If you can get some sweet cream, you can make the Original Bunny, which is:
10% vanilla custard (CAP), 7% cake batter (CAP), 4% sweet cream (CAP), and 4% Bavarian cream (TFA)
Of course, if you don't have the same manufacturer's flavors, use what you have, but I listed mine for reference.
I could go on and on making up recipes and combinations out of your list, but I need to get busy with dinner and then chores and I'm off for the rest of the night. But quickly, try honeysuckle, passionfruit, and vanilla bean ice cream. Start out with 5% of each and adjust up on the ones you think need it. I have a honeysuckle, pear, and cream one that's DIVINE! If I recall, I used more of the cream than the honeysuckle and pear, but I think those were 5% each, and OH, it's good! I'll think on this some more later, and see what else I come up with.
