Decarboxylate your weed by spreading your cannabis evenly on an oven tray And coat with aluminum foil.
Place in the oven on 240F/115C for 25 till 45 minutes, and then let it cool.
Grind your dry cannabis or chop it till fine.
Place the cannabis in a strong mason jar, add butter and (1 tsp of sunflower lecithin)(optional)
Place your closed jar in cold water and let it come to a boil, Boil for 2 to 3 hours.
Strain your butter through a cheesecloth.
Now you can use the Cannabis Butter (Cannabutter)
If using a mason jar, be sure to start with cold water. Furthermore, it is imperative to let the water cool gradually so that your glass will not shatter.The video guide might be slightly different than the blog recipe. The blog recipe is the most updated and accurate.
Make your chai spice mix: Mix all of the chai spices together in a small bowl, and set aside.
Steep the tea. Bring milk to a boil on the stove. Pour over tea bag (just use a mug) and steep for 30 minutes. This chai milk is the milk you’ll use in the cupcake batter.
Preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2-3 liners.
Make the cupcakes: Whisk the cake flour, chai spice mix, the baking powder, baking soda, and salt together. Set aside.
Using a handheld or stand mixer fitted with a whisk attachment, beat the cannabis butter and sugar together on high speed until smooth and creamed, about 2 minutes.Beat in the egg whites on high speed until combined, about 2 minutes. Beat in the sour cream and vanilla extract.On low, slowly pour and mix in the chai milk until combined. Do not overmix.
Pour the batter into the liners 2/3 full. Bake for 20-22 minutes.Let them cool completeleybefore frosting them.
With a handheld or stand mixer fitted with a paddle attachment, beat the cannabis butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, the heavy cream, chai spice mix, vanilla extract, and a pinch of salt with the mixer running on low.
Frost cooled cupcakes and serve. You can use a sprinkling of the leftover chai mix, if any, and a pinch of sugar on top of each cupcake!