Gluten-Free CSB, Month 2

I've said it before, and it's worth saying again:  Being part of this CSB is such a special opportunity.  It's great to "share" the day with several other people and not have to abide by minimum order requirements.  By baking for so many people at once I can offer a creative assortment, versus just one or two flavors.  Today GF CSB members will each receive 6 gourmet cupcakes!  Flavors are:

~Chocolate-Dipped Cranberries (chocolate cake, cranberry filling, dark chocolate ganache, dried cranberries)

~Toasted Hazelnut & Pear (toasted hazelnut cake, spiced pear butter filling, organic cream cheese icing, crushed toasted hazelnuts)

~Hot Chocolate (chocolate cake, toasted marshmallow topping)

~Maple Pecan Fudge (toasted pecan cake, maple buttercream filling, dark chocolate ganache, pecan)

~Cranberry Delight (yellow vanilla cake, cranberry filling, cranberry Italian meringue buttercream)

~Pumpkin Cheesecake (buttermilk spice cake, pumpkin filling, organic cream cheese icing, maple-sugared walnut)

Yes, these are completely gluten-free!  The hazelnuts are Oregon-grown.  I picked the organic pears myself from Valley View Orchard in Ashland, OR, and made the pear butter from scratch.  The cranberries are Oregon-grown as well, and the dried cranberries are from Poverty Ridge.  The chocolate used in the ganache is from Lillie Belle Farms in Central Point, OR, and it's organic, fair-trade.  The pumpkins are locally grown, harvested from Adams Produce.  It's wonderful to live in an area where so much is available that's produced so close by!

Cupcakes will keep well for three days in their bakery box, refrigerated.  To store longer, place in the freezer until solid.  Wrap each individually in plastic wrap and place in a zip-top bag.  To defrost, leave in the plastic wrapper" at room temp for about 45 minutes.  (Do not freeze or refrigerate the Hot Chocolate Cupcake.  Marshmallow gets cranky when chilled!)