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marijuana cupcakes

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.

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.
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
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.
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
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.
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

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!).

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