GF CSB, Week 6

Blueberry Lemon, Vanilla Bean,
Mango Sunrise Cupcakes.

 This is the last GF CSB pickup for the current session.  Each member is receiving an assortment of Gluten Free Gourmet Cupcakes, one of each flavor:


~Mango Sunrise:  Cake scented with organic oranges, handmade Ataulfo mango filling, Italian meringue buttercream with mango, freshly squeezed organic orange juice, and a hint of organic raspberries, naturally colored orange sprinkles.

~Blueberry Lemon:  Lemon-vanilla cake, handmade organic blueberry filling, organic cream cheese icing flavored with pure vanilla and organic freshly squeezed lemon juice, homemade candied lemon zest, naturally colored purple sprinkles.

~Candy Bar:  Vanilla cake, caramel American buttercream, dark chocolate ganache drizzle, roasted peanuts, fleur de sel.

~Ultimate Chocolate:  Chocolate cake, fluffy chocolate filling, organic dark chocolate ganache, dark chocolate wafer (chocolate is from Lillie Belle Farms in Central Point, OR).

~Salted Chocolate Caramel:  Chocolate Cake, dark chocolate ganache filling, caramel American buttercream, smoked sea salt.

~Vanilla Bean:  Classic vanilla cake, vanilla bean American buttercream, naturally colored sprinkles.
Cupcakes should be served at room temperature.  To store, keep in the bakery box in the refrigerator up to three days (if they last that long!), or freeze to enjoy within three months. 

I hope CSB members enjoy this last assortment of goodies, and I hope everyone has enjoyed eating the treats as much as I have enjoyed baking them!  Thank you for your continued support, and I hope you will consider being a part of the Fall 2012 GF CSB Session!

What's in your box!