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how to make weed cupcakes with cake mix

2. Increase oven to 325°F|162°C. Melt 8 tablespoons|180 grams butter in a small saucepan over low heat. Add the decarboxylated marijuana and simmer for 30 minutes.

for the cupcakes:
1 gram Platinum Blueberry Marijuana from Vashon Velvet (optional)
12 tablespoons unsalted butter
2 1/3 cup all-purpose flour
1 1/4 cup plus 2 tablespoons organic cane sugar
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup sour cream
1/3 cup canola oil
1 teaspoon Madagascar vanilla paste
4 large egg whites
3. Strain the butter through a sieve over a large bowl, discarding the solids.

for the frosting:
4 ounces 70% chocolate bars, broken into pieces
2 1/4 cup confectioners’ sugar
11 tablespoons unsalted butter, softened
a pinch of kosher salt
3 tablespoons whole milk
1 teaspoon Madagascar vanilla paste
rainbow sprinkles
4. In a separate bowl, stir the flour, sugar, baking powder, and salt. Add to the cannabis butter and mix until combined.
5. Meanwhile, whisk together the sour cream, oil, vanilla paste, and egg whites with 1/2 cup|125 ml warm water. Using a hand mixer and with the motor running, slowly add the wet ingredients into the flour mixture and mix until a smooth batter forms.
8. In a medium bowl and using a hand mixer, cream together the sugar, butter, and salt. Add in the cooled chocolate, milk, and vanilla and mix until smooth. Using a spatula, grab a dollop of frosting and pat it on the center of the cupcake, spreading out the frosting. Then, using the tip of the spatula, lightly twist the spatula while lifting it up to create a small swirl in the frosting.
6. Place 12 cupcake wrappers in a cupcake tray and divide the batter amongst them. Bake until the cupcake springs back lightly when you touch the top of it, about 30 minutes. Cool completely.

1. Make the cupcakes: Heat the oven to 290°F|145°C. Spread the marijuana into an even layer on a baking sheet and bake for 1 hour.

Cupcakes are always fun, especially when they're laced with weed.