Klamath Falls' CSB: Week 11, April 19

Without a doubt, cupcakes are the most popular item I make. The little cakes are super trendy currently, especially in the larger cities, and they're easy to grab for a quick treat, or to enjoy as a special occasion dessert. I am often inspired to come up with new flavors, and the opportunity to make so many different flavors is one I just cannot pass up!

This week CSB members are receiving an assortment of 6 different cupcakes, each one completely different from anything sampled before. Flavors are:

~Chocolate-Dipped Strawberry: Chocolate cake, fresh strawberry mascarpone frosting, dark chocolate ganache drizzle, fresh strawberry

~Snickerdoodle: Cinnamon-Vanilla scented cake, French buttercream, cookie decoration

~PB-Choc Swirl: Chocolate cake, peanut butter and milk chocolate swirled cream cheese icing, all-natural mini PB cups

~Italian Strawberry Shortcake: Vanilla-lemon cake, organic strawberry filling, strawberry mascarpone icing, edible dragees

~Toasted Coconut-Chocolate: Chocolate cake, coconut French buttercream filling, dark chocolate ganache, toasted coconut flakes

~Creamsicle: Vanilla-orange cake, organic homemade orange curd filling, vanilla-orange swirl buttercream, handmade candied orange slice

Please keep these cupcakes refrigerated, as many have cream cheese or mascarpone in the icing or include fillings that must be kept cold. As with all of my cakes, however, they are best served at room temperature, so you can just remove them from the fridge half an hour before serving and they should be perfect!

Keep the cupcakes in a sealed container up to three days. If you'd like to freeze some for later enjoyment, remove any fresh fruit toppings (they get weepy upon defrosting) and place the cupcake in the freezer until hard. Wrap well in plastic, then place in a zip-top baggie. They will keep, frozen, up to one month. To defrost, leave the cake in its "wrapper," place on the counter or in a lunch box, and it should be ready to eat in less than an hour.