Klamath Falls' CSB: Week 8, Nov. 30

Cupcakes are a delight in so many ways. I was able to make several varieties for CSB members to sample this week! I am constantly inspired to create new cake flavors, so each box will contain six different varieties to try! It's kind of like receiving a box of truffles...only better because it's CAKE!

Included in each cake box is one cupcake of each flavor, totaling six delicious gems:

~Mexican Hot Chocolate (spiced chocolate cake, spiced whipped ganache, homemade mini marshmallows)

~White Chocolate Blueberry (white chocolate cake, blueberry filling, white chocolate buttercream, subtle hint of ginger)*

~Lemon Drop (lemon cake, fresh lemon buttercream, homemade candied organic lemon peel)

~Plain Jane (vanilla cake, vanilla bean French buttercream, naturally colored sprinkles)

~Chocolate-Orange (chocolate cake, fresh orange buttercream, chocolate shavings)

~Gourmet Hostess Delight (vanilla cake, French buttercream filling, smooth mocha ganache)

If you wish to save some cupcakes for later, they will freeze well, although the frosting may get squished upon defrosting. Place them in the freezer until frozen solid. Wrap well in plastic wrap (individually) and then place in a zip top baggie and freeze up to one month. To defrost, place one, still wrapped, in a lunch box or on the counter about one hour. Cupcakes are best eaten on the day they're made, but will last, stored in their bakery box, up to three days at room temperature.

*A note on the blueberries used for the White Chocolate Blueberry cupcake.... I canned pie filling last summer from fresh Oregon berries and used that as a filling. I REALLY wanted to garnish each cupcake top with a fresh blueberry, but I couldn't bring myself to buy the outrageously expensive organic berries imported from Chile (that are distributed out of Florida and then flown to the west coast to be sent to local grocery stores). So I had to make due with dried blueberries.