Cupid Cannabis Cupcakes
Strawberry and Nutella cupcakes with cannabutter - perfect for Valentines Day!
Cost: 25 +/-
Equipment
- Pink, red or Valentine's themed cupcake liners
- Muffin Tins x 2
- Mixing Bowls
- measuring cups and spoons
- Whisk
- Hand mixer or stand mixer
- Spatula
- Piping Bag & tip (if desired)
- Blender or food processor
Ingredients
- 1 3/4 cup cake flour
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup cannabutter unsalted
- 1 cup granulated sugar
- 3 large egg whites room temp
- 1 1/2 tsp vanilla extract
- 1/2 cup sour cream or plain greek yogurt
- 1/2 cup whole milk
- 1/3 cup Nutella
Frosting
- 1 cup freeze dried strawberries
- 1 1/2 cups cannabutter unsalted, room temp
- 6 cups confectioners sugar
- 1/3 cup heavy cream or milk
- 1 tsp vanilla extract
- 1 pint strawberries for garnish
Instructions
- Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners.
- Whisk the cake flour, 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. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites on high speed until combined, about 2 minutes. Beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour and mix in the milk *just* until combined. Do not overmix.
- Pour/spoon the batter into the liners. Fill only 2/3 full to avoid baking over the sides. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean.
- Using a sharp knife, cut a circle/hole into the center of the cooled cupcakes to create a little pocket about 1 inch deep. The piece you removed will be the shape of a cone. Spoon Nutella inside each carved out cupcake. Use as much Nutella that will fit. Slice off the pointy end of the “cone” piece you removed so that it can fit on top of the filling. Place on top of the filling.
- Using a blender or food processor, process the freeze-dried strawberries into a powdery crumb. You should have around 1/3 – 1/2 cup. Set aside. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add the confectioners’ sugar, heavy cream, vanilla extract, and salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 3 full minutes. Divide buttercream in half. Beat 1/3 cup of Nutella into half and the strawberry dust into the other half. If either frosting seems too thin for piping, add an extra Tablespoon of confectioners’ sugar. Add an extra Tablespoon of cream if frosting seems too thick.
- Pipe it onto your cupcakes and add strawberries for garnish! Enjoy!