Spring 2015 CSB, Week 6

This is the final week of treats for the Spring CSB!  I hope everyone enjoys their cupcakes!  If you have extras and would like to save them for later, place the cupcake(s) in the freezer until firm.  Then wrap individually in plastic.  Flavors are:

Rhubarb a la Mode:  Cinnamon-vanilla cake,
organic rhubarb filling, vanilla French buttercream,
pastry cookie.

Creamsicle:  Vanilla-orange scented cake,
vanilla-orange American buttercream, natural colors.

Mexican Hot Chocolate:  Spiced chocolate cake,
spiced chocolate French buttercream, chocolate sprinkles,
handmade marshmallow.

PB Truffle:  Chocolate cake, peanut butter creme filling,
chocolate ganache, mini all natural PB cup.

Chocolate Hostess Delight:  Chocolate cake,
vanilla creme filling, chocolate ganache, icing swirl. 

Snickerdoodle:  Cinnamon-vanilla cake,
cinnamon-vanilla French buttercream, freshly baked snickerdoodle cookie.