• 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.
• Cool down
• Now you can use the Cannabis Butter (Cannabutter)

• 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.

Frosting

• 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!

HOW TO MAKE PINK CHAMPAGNE CUPCAKES WITH CANNABIS

• Heat oven to 350°F. Place paper baking cups in each of 24 regular-size muffin cups.
• In large bowl, mix dry cake mix and champagne. Add oil, egg whites and food color. Beat with electric mixer on medium speed 2 minutes. Divide batter evenly among muffin cups.
• Bake for 25 minutes or until toothpick inserted in cethe nter comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.

FROSTING

• In medium bowl, beat your frosting ingredients with electric mixer on medium speed until smooth.

  Frost your cupcakes. Sprinkle with strawberries or pink edible pearls. Enjoy!

• Preheat the oven to 325 degrees F. Line a muffin pan with paper liners.
• Cream the Cannabis butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. Add the eggs, 1 at a time. Mix in the chocolate syrup and vanilla. Add the flour and coffee granules and mix until just combined. Don’t overbeat, or the cupcakes will be tough.
• Scoop the batter into the muffin cups and bake for 30 minutes, or until just set in the middle. Don’t overbake! Let cool thoroughly in the muffin pan.
• For the ganache, cook the heavy cream, chocolate chips, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
• Dip the tops of the cupcakes into the ganache. Do not refrigerate.
• Serve the Chocolate Ganache Cannabis Cupcakes