Tag Archives: customer feedback

Violet Candy Contest Update

Hey everyone!

We have had an awesome response to the Violet Candy Contest so far, with more than sixty five votes!  So here’s how it’s breaking down so far:

Mickey's Meyer Lemon and Vanilla Bean Cupcakes

Mickey’s Meyer Lemon Cupcakes with Strawberry Filling, Vanilla Bean Buttercream, and Fresh Thyme are in first place with 36 votes!

 Lavender Cupcakes with Lemon Buttercream and Crushed Lavender SprinklesMichael’s Lavender Cupcakes with Lemon Buttercream and Crushed Lavender Sprinkles are running a very close second with 31 votes.

Gertie's Very Bright Red Velvet and Orange CupcakesAnd Gertie’s very bright Rosewater Red Velvet Cupcakes with Orange Vermouth Buttercream, King Cake Babies, and Edible Glitter?  Well . . . um . . . we love you Gertie!

So, as you can see, the competition is very, very close right now.  So click here to vote, and keep voting through Sunday at midnight!  We can’t wait to see who wins!

Love,

Ian

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Violet Candy Contest Finalists

OK, here we go!

From the dozens of submissions to the Violet Candy Contest, we have narrowed it down to three finalists.  It took us a few days to get them all made and photographed, but we’ve finally finished.  So, here are their submissions, in no particular order.

1.  Michael said, “First, I would make a fresh lavender cupcake. For the top, I’d make a lemon buttercream frosting. To decorate them, I’d crush some of the violet candies together with some fresh lavender to make a shiny/sparkly Violet/Lavender dust to sprinkle on top of the buttercream and top each with one of the violet candies. Mmmm, my mouth is watering.”

Here’s what we came up with:

Lavender Cupcakes with Lemon Buttercream and Violet and Lavender Sprinkles, by Michael

Lavender Cupcakes with Lemon Buttercream and Violet and Lavender Sprinkles by Michael

Lavender Cupcakes with Lemon Buttercream and Violet and Lavender Sprinkles by Michael

2.  These cupcakes are Mickey’s suggestion.  She said: “What a neat contest! Those candies sure are elegant, just like their naturally beautiful origins! I think of spring and their cute little faces lighting up our walkway at our home i grew up in back in Wisconsin. On that note, you must highlight their delicate features and keep the little flower in tact. If it were me, I would make something that is reminiscent of spring- berries, lemon, fresh clean flavors come to mind, lightness…. Perhaps simply a meyer lemon cupcake with a subtle vanilla bean “buttercream”, maybe with a fresh strawberry filling secretly inside! The frosting would have to be perfectly smooth and rounded and place one little violet on top, maybe with a mini sprig of lavender or thyme behind it, to keep it in the garden-new life- spring is here theme. I like the idea of a pretty ivory top with the bold purple violet and a little green. cute! I can almost taste it….. :-D

This is what we came up with for Mickey’s cupcakes:

Meyer Lemon Cupcake with Vanilla Bean Buttercream, Strawberry Filling, and Fresh Thyme, By Mickey

Meyer Lemon Cupcake with Vanilla Bean Buttercream, Strawberry Filling, and Fresh Thyme, By Mickey

Meyer Lemon Cupcake with Vanilla Bean Buttercream, Strawberry Filling, and Fresh Thyme, By Mickey

3.  And, last but not least, Gertie said, “Golly, there are so many great ideas posted. I too think of lemon frosting over vanilla cupcakes. But here is an alternative idea: Violet candy reminds me of the cheap perfume oil I used to buy in New Orleans and wear to the bars. Red velvet rose-flavored cup cakes with orange-vermouth flavored icing (dyed orange), topped with a plastic king cake baby surrounded by violet candies. I also thought gold nonpareils and perhaps a streak of glitter would be a nice touch.

Well, Gertie, we found king cake babies, vermouth, rosewater, and edible glitter.  We couldn’t, however, find any gold nonpareils.  Sorry about that.  Hopefully we did justice to your cupcakes, anyway!

Rosewater Red Velvet Cupcakes with Orange Vermouth Frosting, King Cake Babies, and Glitter, by Gertie

Rosewater Red Velvet Cupcakes with Orange Vermouth Frosting, King Cake Babies, and Glitter, by Gertie

 

So, now we need your help!  Please go to the comments section of this post and let us know which entry you like the best!  Vote as often as you want until midnight on Sunday, March 13, 2011.  The winner will receive a batch of their cupcakes, baked by us and mailed to them.  Oh, and all the finalists will win a tin of the Violet Candies.

So please vote often for the next ten days, and we really look forward to seeing who wins!

Love,

Ian

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Blueberry Muffins

I love muffins.  Often, Ian could take ‘em or leave ‘em.  But to me, nothing is better in the morning than a muffin–or two–with a cup of coffee.  The other night, I decided to make blueberry muffins for a staff meeting at work the next morning.  Of course, all of my baking projects begin at 10pm; so, by the time they came out of the oven, it was way past bedtime.

vegan blueberry muffins

Our favorite blueberry muffin recipe is from Isa Chandra Moskowitz’s Vegan Brunch. But we didn’t have any soy yogurt (a key ingredient in Isa’s recipe), so we instead used a recipe from The Joy of Vegan Baking by Colleen Patrick-Goudreau.. They turned out great!

vegan blueberry lemon muffins

My coworkers–usually dubious at best about vegan baked goods–loved them and asked me all kinds of questions about vegan baking.  My goal in baking is definitely not to “fool” people into eating vegan baked goods or to create baked goods that can “pass” as non-vegan.  But it’s always nice when you can see that light go on over someone’s head, and they realize, “Hey, maybe vegans do eat more than carrot sticks and cardboard.”

Anyway, here is the recipe from The Joy of Vegan Baking:

2 cups unbleached all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
Zest of 2 lemons
3/4 to 1 cup granulated sugar
1 cup nondairy milk
1/3 cup canola oil
1 teaspoon lemon extract
1 tablespoon white distilled vinegar
1 1/2 cups fresh blueberries, picked over to remove stems

Preheat the oven to 400 degrees.  Lightly grease your muffin tin.

In a medium-sized bowl, combine the flour, baking soda, salt, and lemon zest.  In a large bowl, combine the sugar, milk, oil, lemon extract, and vinegar.  Mix well.  Add the flour mixture, stirring until the ingredients are just blended.  Gently fold in the berries using a rubber spatula.

Fill greased or nonstick muffin tins about 2/3 full.  Bake until the muffins are lightly browned and a wooden skewer inserted into the center comes out clean, about 20 minutes.  While the muffins are baking, lick the bowl clean.  No eggs means no salmonella!

Remove from the oven and let sit for 5 minutes.  Remove the muffins from the tins and cool on a wire rack.

fresh vegan blueberry lemon muffin

The only changes we made to the recipe were to use liners (because they’re cute, of course) and frozen blueberries (because who can afford fresh blueberries in February?).  And we also added a sprinkle of turbinado sugar on top of the muffins before baking; we love that extra little bit of sweet crunch.

Now’s the interactive part:  do you bake for your coworkers?  If so, what do you bake?  Are you invited to every meeting, in the hope that you’ll bring cookies?  For office parties, does everyone just assume that you’ll bring dessert? Tell us!

Happy Baking!!

Love,
Jason

yummy vegan blueberry muffins

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Our First Customer Feedback

About a month ago, we got an order from a woman who wanted to send vegan cupcakes to her mother.  This was our first order not placed by one of our relatives, so we were very excited and not a little nervous.  We sent out the cupcakes along with a pastry bag of frosting and a bag of toasted coconut.  Included were simple instructions on how to ice cupcakes.  It turns out we could have saved our breath, since the recipient sent us pictures of her final product.

Coconut Cupcake

Along with the pictures, she also mailed us this message:

Hi, Ian and Jason,
After having received a wonderful surprise of your coconut cupcakes today, I just had to share my joy with you.  They are soooo beautiful and so yummy.  And, yes, they ARE the best effing coconut cupcakes eva!  :)
Happy Valentine’s Day to you Both!
You’ve certainly made mine special.
– Bambi

Isn’t that awesome?  We absolutely love hearing from customers, and we wish it happened more often.  It is so nice to be able to get a sense of who our customers are, beyond just receiving and filling orders.  We know that our customers are totally awesome people, and we really love hearing from them!

So, if you have ordered from us, or even if you just read the blog, leave us a comment or send us a message and let us know who you are! And if the prospect of decorating your own cupcakes is daunting, let Bambi’s cupcakes ease your mind. You are capable of decorating beautiful cupcakes, I promise.  I’ll leave you with another picture she sent us.

Coconut Cupcakes

Thanks so much, Bambi.  You really made our day with your email!  And thanks to all of you for reading — hopefully we’ll hear from more of you!

Love,

Ian

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