Business Name: NOMNOMNOM
Kitchen Location: Washington

Operating Permit- $603
Food Handlers Permits- $10 Each $60 Total

Our plan is to provide local marijuana dispensaries with medicated cupcakes! We will be offering three varieties which offer different strength levels. We will utilize a community kitchen until we are able to locate and budget a store front. The community kitchen is located in Kirkland, and is currently operating with proper zoning permits. The price is $500 per month which includes; water, electricity, maintaining permits, full use of commercial kitchen, dish wash station, multiple hand washing stations, dry storage, walk in refrigerator, and separate prep areas.
Menu:
White Luxury- Vanilla cupcake with white chocolate buttercream, and real gold dust! Strongest potency $15 retail. Wholesale 36 for $450, 12 for $140, 6 for $60, can make other packages, check for specials.
Tooty Fruity- Strawberry cupcake filled with fresh strawberry cream, topped with mixed berry buttercream, and garnished with sliced strawberry! Middle of the road potency $8 retail. Wholesale 36 for $195, 12 for $65, 6 for $30, can make other packages, check for specials.
Decadent Chocolate- Chocolate cupcake filled with chocolate mousse, topped with chocolate buttercream, and garnished with fudge drizzle. Lowest potency $5 retail. Wholesale 36 for $100, 12 for $45, 6 for $20, can make other packages, check for specials.

Food Supplies Needed: Plan is to only have to shop on our own for the first ninety days of business, that way we establish customers. Then we will shop food service contractors for best price, product, and availability.
Flour 25LBS= $12.5
Granulated Sugar 25LBS= $10
Powdered Sugar 50LBS= $45
Baking Soda 10LBS= $12.5
Baking Powder 10LBS= $5
Salt 25LBS= $5
Vanilla Extract 1GAL= $15
Vanilla Beans 1/4 LBS =$5
White Chocolate 20LBS= $100
Gold Dust 1LB= $200
Milk Chocolate 25LBS= $45
Cocoa Powder 50LBS= $30
Brown Sugar 40LBS= $25
Strawberries 45 LBS=$ 80
Raspberries 25LBS= $20
Eggs 15DOZ= $35
Sour Cream 10LBs= $20
Buttermilk 3GAL= $ 10
Butter 150LBS= $50
Heavy Cream 5GAL= $30

Non-food Items:
Cupcake Pans 300= $150
Paper Liners 2000= $30
Packaging Boxes 500= $150
Mixing Bowls 200= $80
Spoons 200= $70
Knives 200= $80
Scoops 50= $40
Piping Bags 1000= $5
Oven Mitts 100= $60
Storage Containers 400= $120
Ziploc Bags 1000= $15
VANILLA CUPCAKES * 1 and 2/3 cup all-purpose flour * 1/2 teaspoon baking powder * 1/4 teaspoon baking soda * 1/2 teaspoon salt * 1 cup granulated sugar * 1/2 cup (1 stick) unsalted butter, melted * 2 egg whites * 1/4 cup vanilla greek yogurt (or plain; or regular yogurt; or even sour cream) * 3/4 cup vanilla almond milk (or cow's milk; or soy milk; or plain almond milk) * 2 teaspoons vanilla extract * seeds scraped from 1/2 split vanilla bean
VANILLA BEAN FROSTING * 1 cup (2 sticks) unsalted butter, softened to room temperature * 4-5 cups powdered (confectioners') sugar * 1/4 cup heavy cream* * 1 teaspoon vanilla extract * seeds scraped from 1/2 split vanilla bean * salt, to taste
Directions:
1. Preheat oven to 350F degrees. Line muffin tin with 12 cupcake liners. Set aside. 2. In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Whisk in sugar - mixture will be gritty. Whisk in egg whites, yogurt, milk, and vanilla extract until combined. Split 1 vanilla bean down the middle lengthwise. Scrape seeds from half of the vanilla bean into batter. Reserve other half. 3. Slowly mix dry ingredients into the wet ingredients until no lumps remain. Batter will be thick. 4. Divide batter among 12 cupcake liners (or 24 mini) and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Bake for 8-9 minutes if making mini cupcakes. Allow to cool. 5. To make the frosting, beat softened butter on medium speed with an electric or stand mixer. Beat for about 3 minutes until smooth and creamy. Add powdered sugar, cream, vanilla extract, and vanilla bean seeds with the mixer running. Increase to high speed and beat for 3 minutes. Add more powdered sugar if frosting is too thin or more cream if mixture is too thick. Add salt if frosting is too sweet (1/4 teaspoon). Frost cooled cupcakes (I used Wilton 1M piping tip). There may be leftover frosting depending how much you use on each cupcake. 6. Store cupcakes in an airtight container at room temperature for up to 3 days and in the refrigerator up to 7.
*Strongly urged to use heavy cream. You may use milk or half-and-half, but heavy cream will give the frosting a thicker texture. I recommend it.
Do you want to make a vanilla cake out of this? You can! Simply bake in a 9-inch cake pan (I urge you to use a spring form pan because this will be a taller cake) and bake for 30-34 minutes.
Do you want to make a double layer vanilla cake out of this? You can! Double this cupcake recipe and bake it in two separate 9-inch cake pans. Fill the pans only 1/2 way full and use any extra batter to make cupcakes (because there is a little *too much* batter). The bake time is around 22-24 minutes, give or take. Use a toothpick to determine doneness.