Posted on

marijuana cupcakes recipe

7. Make the frosting: Place a heat-proof bowl over a small saucepan of simmering water. Add the chocolate and cook until melted. Cool completely (or it’ll melt the butter too much and make a syrupy frosting!).

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.

3. Strain the butter through a sieve over a large bowl, discarding the solids.
Servings: 12
Prep time: 30 minutes
Total time: 2 hours 30 minutes
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.
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.

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.