October 29, 2015
halloween sunday
halloween is not just for kids and scandalous costumes. although those scandalous costumes can be pretty incredible...incredibly awful. call me crazy, but i draw the line at sexy oompa loompas.
if eating and drinking your face off is more your halloween speed, we've made some delicious gluten free cupcakes and a manhattan. and because we're nice people, we added a bunch of new music to our Fall playlist for your listening pleasure.
eat.
ingredients
Vanilla Cupcakes
- 2 1/2 c. Blends by Orly Paris Flour (can be found here)
- 1 c. granulated sugar
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 3 TBSP baking powder
- 4 eggs
- 1 c. milk
- 3/4 c. melted butter
Vanilla Bean Butter Cream
- 1 vanilla bean
- 1 2/3 c. confectioners sugar
- 1 1/2 c. softened butter
vanilla bean butter cream gluten free cupcakes
makes 18 large cupcakes; 24 medium cupcakes
1. Preheat the oven to 350 degrees.
2. Put cupcake liners in a cupcake pan.
3. Mix gluten-free flour with sugar, salt, baking soda, baking powder.
4. Add butter, vanilla extract, eggs and milk. Mix until all ingredients are combined.
5. Fill the cupcake pans half way up.
6. Bake for 18-20 minutes.
7. While the cupcakes are in the oven, slice a vanilla bean lengthwise and scrap out the seeds into a food processor.
8. Add confectioners sugar and softened butter. Mix until smooth.
9. Allow the cupcakes to cool and frost with the buttercream!
10. Enjoy!
drink.
ingredients
- 3 oz. Four Rose's Bourbon
- 1 oz. Sweet Vermouth
- 3 shakes Angostura Aromatic Bitters
- 1 Maraschino Cherry
classic manhattan
serves 1
1. Put 6 ice cubes in cocktail shaker and pour bourbon, vermouth and 3 shakes of bitters into shaker.
2. Shake for 10 seconds fast and furious
3. Strain over rocks glass with one large ice cube and a cherry if you prefer.
