Candy Corn Martini with Pop Rocks Rim Recipe!

This Halloween themed Martini is fun and festive with Candy Corn Vodka and Pop Rocks rimming the glass!

Ingredients

• 1 ounce of Candy Corn Vodka
• ½ ounce of Vanilla Infused Vodka
• ¾ ounces of Martini & Rossi Rosso Vermouth
• A few dashes Angostura Bitters
• 2-3 packages ‘Pumpkin Patch Orange’ (green and orange mix) Pop Rocks
• 
  

Instructions

1. Place pop rocks into a shallow flat bowl or plate. Rim a cocktail glass with a lemon slice and dip glass into the pop rocks, twisting the glass to create full rim.
2. In a shaker with ice, combine the vodkas, vermouth and bitters. Shake and strain into prepared cocktail glass. 

Source: http://boulderlocavore.com/2012/10/candy-corn-martini-with-pop-rocks-rim.html

Pumpkin Spice Cupcakes with Bourbon-Orange Glaze or Cream Cheese Frosting Recipe!

PUMPKIN SPICE CUPCAKES

Adapted from Williams Sonoma

Makes: 24 cupcakes

Ingredients:

·         3 ½ All purpose flour (can substitute gluten free flour)

·         2 ¾ teaspoon baking powder

·         ¾ teaspoon baking soda

·         (3/4 teaspoon xanthan gum if making gluten free)

·         2 ¼ teaspoon salt

·         5 teaspoon pumpkin pie spice

·         ½ teaspoon mace

·         14 tablespoons butter, softened

·         1 cup light brown sugar, packed

·         2/3 cup dark brown sugar, packed

·         1 2/3 cups granulated sugar

·         4 eggs, room temperature

·         1 cup milk

·         1 2/3 cups pumpkin puree

1.       Grease and flour cupcake tins or place cupcake liners in pan(s).  Preheat oven to 350 degrees.

2.      In a mixing bowl combine flour, baking powder, baking soda, (xanthan gum if making gluten free), salt, spices.  Stir to mix fully.

3.      With an electric mixer beat butter on medium speed until creamy.  Add brown sugars and granulated sugar; beat until light and fluffy (about 5 minutes).  Scrape sides when needed.  Add eggs one at a time and beat to incorporate before adding another egg.

4.      Add 1/4 of the flour to the butter/sugar mixture and beat on low speed to incorporate.   Add 1/3 cup of the milk, beat to incorporate.  Repeat twice more, ending with the flour.  Do not over beat.

5.      Add the pumpkin puree and beat until incorporated.

6.      Spoon batter into cupcake tins; fill 2/3’s full.  Bake 20-25 minutes until toothpick comes out clean.

7.      When done, remove from oven, let cool in pan 15 minutes and remove to baking rack to complete cooling.  NOTE:  If using glaze it works best on warm cupcakes (see below for more details).

CREAM CHEESE FROSTING

Adapted from Willams Sonoma

Ingredients:

·         8 ounces soft cream cheese

·         8 tablespoons butter, softened

·         1 cup powdered sugar

·         ½ teaspoon vanilla

·         Food coloring if desired (I use India Tree Dyes which are all organic)

1.      Beat the cream cheese until softened.  Add the butter and beat to incorporate. 

2.      Add powdered sugar and vanilla.  Beat until light and fluffy.  Frost cupcakes when cool.

BOURBON ORANGE GLAZE

Ingredients:

·         1 cup powdered sugar

·         1 tablespoon bourbon

·         2 tablespoon quality orange juice

In a mixing bowl hand whisk all ingredients together to combine.

To glaze cupcakes:  To best glaze do so when cupcakes are still warm (not hot out of the oven).  Using a spoon, spread the glaze across the top of the cupcake.  Allow it to harden.  Glaze a second time if you like!

 

Source: http://boulderlocavore.com/2011/10/pumpkin-spice-cupcakes-with-bourbon-orange-glaze-or-cream-cheese-frosting.html

Drunken Sailor Rum Cupcakes with Pineapple Frosting and a Rum Runner Cocktail

Ingredients:

·         3 cups gluten free or regular flour

·         1 1/2 cups granulated sugar

·         1/2 cup packed light brown sugar

·         2 teaspoons baking powder

·         1/2 teaspoon salt

·         1 teaspoon xanthan gum if making gluten free

·         1 cup (2 sticks) unsalted butter, room temperature

·         2/3 cup milk

·         1/3 cup gold or dark rum

·         3 eggs

1.      Preheat the oven to 350 degrees.  Place cupcake papers in cupcake pan cavities.

2.      Add all dry ingredients in the bowl of a mixer and mix to combine.

3.      Add butter to dry ingredients and mix to combine.  The mixture will be grainy and not smooth (mixing takes a few minutes only).

4.      In a separate small bowl, whisk together the milk, rum and eggs.  Pour slowly into the mixer on low speed to fully combine.  Once combined mix at medium for 2 minutes until smooth.

5.      Fill cupcake cavities 2/3’s full.  Place into preheated oven on the middle shelf.  Cook for 25 minutes or until tops are golden in color and a toothpick comes out of the center clean.

Yield:  24 cupcakes

PINEAPPLE FROSTING

This frosting has a great pineapple flavor with some texture from the crushed pineapple.  It complements the rum cupcakes beautifully.  The consistency of the frosting is not as thick as a traditional butter cream frosting.

Ingredients:

·         1 ½ sticks (6 ounces) unsalted butter, room temperature

·         3 plus 1/2 cups confectioners/powdered sugar

·         6 tablespoons crushed pineapple, well drained

·         2 tablespoons pineapple juice

·         ¼ lemon, juiced (can be squeezed into the recipe)

1.       Cream butter.

2.      Slowly add sugar to butter, mixing to fully combine.

3.      Place crushed pineapple in a fine mesh strainer and push with a spatula to remove juice.  This step is to ensure the crushed pineapple is not too wet going into the frosting not to produce the amount of juice called for by the recipe.

4.      Add crushed pineapple, pineapple juice and lemon juice.  Mix together on low until combined. 

5.      Add the 1/2 cup powdered sugar and mix to combine.  Mix at low speed to combine and then medium-high for an additional two minutes until it’s smooth.  If you find the frosting is not at a consistency of your choice you can add more powdered sugar to make it loftier though check the flavor as you add more to ensure it still tastes balanced.  It also can be refrigerated before icing cupcakes to firm it up.

RUM RUNNER

Ingredients:

·         1 ounce pineapple juice

·         1 ounce orange juice

·         1 ounce blackberry liqueur

·         1 ounce banana liqueur

·         1 ounce light rum

·         1 ounce dark rum

·         Splash of grenadine

Fill a 16 ounce glass with ice.  Mix all ingredients in a shaker and pour over the ice.  Garnish with an orange slice.

Source: http://www.boulderlocavore.com/2011/08/drunken-sailor-rum-cupcakes-with.html