This week CSB members will sample six different cupcakes. Flavors are:
~S'Mores: Chocolate cake, homemade marshmallow topping, homemade graham cracker decoration
~Mocha Almond Fudge: Chocolate cake, espresso buttercream, fudge drizzle, sliced almonds
~Chocolate-Caramel: Chocolate cake, caramel filling, smooth ganache, smoked sea salt
~Candy Bar: Vanilla cake, whipped ganache, caramel drizzle, peanuts
~Lemon-Ginger: Lemon cake, scented with ginger syrup (making it very moist), lemon-ginger buttercream, candied ginger garnish
~Cherry-Vanilla: Vanilla cake, cherry cream cheese icing (organic Bing cherries, organic cream cheese)
Cupcakes will keep two or three days in a covered container (your bakery box will be fine). If you don't consume the Cherry-Vanilla right away, it should be refrigerated since it has cream cheese in the icing. The other cupcakes are best left at room temperature, however.
Cupcakes freeze exceptionally well. I often make enough to have leftovers, just so we can pull a few out of the freezer for an impromptu picnic dessert. Freeze the cupcake(s) unwrapped. Once it's frozen solid, wrap it (individually) in plastic wrap. Store wrapped cupcakes in a sealed bag in the freezer until needed. Unfilled varieties take 45 minutes-1 hour to defrost, and filled ones take slightly longer. Leave them in the plastic wrap until defrosted!
S'Mores, Cherry-Vanilla, & Lemon-Ginger
Chocolate-Caramel, Candy Bar, & Mocha Almond Fudge