Cannabis-Infused Red Velvet Cupcake
Rich, Red & Velvety!
Cost: 50
Equipment
- Muffin Tins x 2
- Cupcake Liners
- Oven
- Electric Hand Mixer
- Electric Mixer
- Mixing Bowls
- Spatula
- Whisk
Ingredients
- 2 1/2 cups All purpose flour
- 1 1/2 cups Sugar
- 1 tsp Baking Soda
- 3/4 tsp Salt
- 6 tbsp Cocoa powder
- 1/2 cup Cannabis oil
- 1 cup Buttermilk
- 2 large Eggs
- 2 tbsp Red Food Colouring
- 2 tsp Vanilla extract
- 1 tsp White vinegar
ICING
- 8 ounces cream cheese room temp
- 1/2 cup butter ( you can use Cannabutter here if you're a seasoned and experienced Cannabis Chef)
- 1 tsp vanilla extract
- 3 1/2 cups powdered sugar
Instructions
- Preheat oven to 350 degrees F. Line 24 muffin cups with paper cupcake liners. If you have a silicone muffin tray, you can skip this step but a little non-stick cooking spray may help.
- Wet stuff: In a large bowl beat together the cannabis oil, buttermilk, eggs, food coloring, vinegar, and 1 teaspoon vanilla extract with an electric mixer.
- Dry stuff: In a medium bowl, stir together flour, sugar, baking soda, salt, and cocoa powder. Add the dry ingredients to the mixer bowl and mix just until smooth.
- Fill each muffin cup with about 2/3 of batter. Bake until a toothpick inserted in the center of a cake comes out clean, about 20 minutes. Cool completely before frosting.
- Frosting: beat together cream cheese, butter, and 1 teaspoon vanilla extract with an electric mixer until light and fluffy. Slowly beat in icing sugar until it's all mixed up. Increase speed and beat until frosting is light and fluffy.
- Spread icing over completely cooled cupcakes and enjoy!