New Business Giveaway!

Besides my lovely job of taking care of my son during the weekdays, I also work part time as a team member for Speedy Signs. Right now I’m kind of a project, or perhaps my tasks are. They’ve assigned me to work on the social media aspect of their marketing, and so I’ve been at it with the blogs, tweets and Pinterest pins. Dream job, HELLO!

Anyways, Speedy is having a really cool giveaway right now. They are offering $1000 worth of a vast array of products for one lucky potential/new business owner. There are NO STRINGS ATTACHED to this one, friends. No lengthy assignment, no essay on why you think you should win it, and definitely no purchase necessary. I think one of the smartest and most genuine way to promote your business is to in turn promote others, and that is what they are trying to do!

I know for me, when I hear the word “business” I think of accountants or a storefront of some kind. But we aren’t limiting this giveaway to that. Are you an aspiring professional photographer? Did you just start up a booth at your local farmers market? Perhaps you are trying to open up a cupcake shop and could really use a financial boost. Are you a band that needs an awesome banner for your merch table? Want to start a non-profit that will benefit the world around you? The stories and dreams are endless, and we welcome all entries!

So here’s all that you have to do. Visit the Speedy Signs Blog Giveaway Post and click on the link that will take you to the entry form. They are only asking for general information so that if you win, they can contact you. That’s it!

Yummy Spring Cupcakes

So I had been itching to make a batch of some cute cupcakes to scarf down after I found these wonderful vintage inspired cupcake liners from The Bakers Confections on Etsy. I’d like to think I’m pretty good at baking, but the real truth of the matter is that I don’t get to do it that much. So perhaps I have great POTENTIAL… but am still working out many kinks. Anyways, I really love lemon and raspberry flavored things, so I decided to do the cake part lemon and the frosting raspberry. Here’s something that I’ve learned the hard way: if you are going to make butter cream frosting, DO NOT use salted butter. No matter how bad your hand wants to pick up that savory, fatty brick of goodness, head my advice (and probably the advice of every baker who knows anything).

Anyways, this batch of cupcakes turned out pretty delicious and I thought I’d share the recipe. I looked up several different recipes and kind of took bits and pieces from each to form my own. So here it goes:

For the Lemon cake (12 cupcakes):

1 1/8 cups of all purpose flour

1/2 tablespoon of baking powder

1/4 teaspoon salt

2 large egg whites

2/3 cup buttermilk

lemon zest from one lemon

3/4 cups sugar

1/2 stick of unsalted butter, room temp.

1/2 teaspoon pure vanilla extract

1/4 teaspoon lemon extract

Preheat your oven to 350 degrees F and line your cupcake tin. In your mixing bowl, add together the flower, baking powder and salt. Then add the ingredients in the order they are listed, giving each ingredient a few minutes to get well acquainted with the others. The recipes I read said I had to mix certain ingredients in other bowls with my hands and let them sit and then add them, but I didn’t have time to do all that and they turned out great. Spoon the batter into your liners about 3/4 of the way and your all set! Mine only needed to bake for 18 minutes, so just check them with a nice or a tooth pic if you have to go over that time.

For the Raspberry Vanilla Butter cream Frosting (unless you have your own recipe):

1 stick of butter

1-2 cups of powdered sugar

1/8 teaspoon of salt

1/4 tablespoon of vanilla extract

1/4 tablespoon raspberry extract

1-3 tablespoons milk or heavy cream

Start with your butter. Make sure it is room temp and has a nice smooth consistency. Mix the butter by itself with the paddle attachment on medium speed for a couple of minutes. Sift your sugar in one cup at a time at low speed, and eyeball it to see where you’d like the consistency to be at. Once the sugar is well incorporated, add the salt and extracts. Then add the milk or heavy cream 1 tablespoon at a time while watching the consistency. You might not need 3 tablespoons, but only 2 or 1 so pay attention!

Enjoy your yummy spring cupcakes and let me know how they came out!