Spring 2015 CSB, Week 2

Cupcakes are so much fun!  The CSB is a great opportunity to sample several different cupcake flavors.  When I'm baking for so many people on the same day, minimums can be waived, and nobody has to take home a dozen of just one variety.

Today CSB members take home 6 assorted cupcakes.  Flavors are:

~Irish Cream:  Chocolate cake, Irish Cream French buttercream, chocolate ganache drizzle, and naturally colored green sprinkles.

~Thin Mint:  Chocolate cake, mint flavored creme filling (featuring local mint oil!), chocolate ganache, and naturally colored shamrock decor.

~Vanilla Latte:  Vanilla cake, vanilla espresso French buttercream, chocolate covered espresso bean.

~Hazelnut Mocha:  Chocolate cake, hazelnut espresso French buttercream, chocolate ganache drizzle, toasted Oregon organic hazelnuts, and a chocolate covered espresso bean.

~Coconut, Green Tea, & Ginger:  Coconut cake, green tea cream cheese icing (featuring organic matcha), toasted coconut, candied ginger.

~Coconut Lime:  Coconut cake, coconut pastry creme filling, fresh squeezed lime French buttercream, toasted coconut, and candied ginger.  (This cupcake should be kept refrigerated.)

Happy St. Patrick's Day!!