Coconut Carrot Cake & Cannabis Cupcakes
Warm spices, and coconut flavour with loads of whipped frosting on top!
Servings: 4 people +
Cost: 25 +/-
Equipment
- Muffin Pan
- Cupcake Liners
- Large Bowl
- Spatula
- Whisk
- measuring cups and spoons
- Stand Mixer or hand mixer
- Grater
Ingredients
Cupcake Batter
- 1 1/4 cups all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 3/4 tsp ground ginger
- 1/4 tsp EACH: ground nutmeg & cloves
- 1/2 cup Coconut cannabis oil
- 1 cup dark brown sugar
- 2 large eggs room temp
- 1/3 cup plain Greek yogurt
- 1 tsp vanilla extract
- 1/2 tsp coconut extract optional
- 1 cup freshly grated carrots
- 1 cup sweetened shredded coconut
Instructions
- Preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners.
- Whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves together in a large bowl. Set aside. Whisk the coconut cannabis oil, brown sugar, eggs, yogurt, vanilla and coconut extract (if using) together until combined. Whisk in the carrots and coconut. Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. Batter will be thick.
- Pour/spoon the batter into the liners – fill only 2/3 full to avoid spilling over the sides. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before frosting.
- Make the frosting: In a large bowl, beat the cream cheese and butter together on high speed until smooth and creamy. Next, add in the coconut extract (if using) and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes.
- Frost cooled cupcakes and enjoy! Top with crushed nuts or more coconut flakes if you like.