Marijuana cupcakes

Every sweet tooth out there knows that an energizing sugar rush is not just a myth, and that a good dessert can significantly increase the level of the happiness hormone, endorphin, in one’s body. Luckily for us, some genius once decided to combine the pleasure of eating sweets with getting a high from cannabis, and edibles flooded our world. Today, we want to introduce to you a recipe for a weed-infused chocolate cupcake worthy of the best coffee shops around the world!

Cannabis Infused Red Velvet Cupcakes Recipe

Ingredients

  Cupcakes:

• 2 1/2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 6 tablespoons unsweetened cocoa powder
• 1/2 cup cannabis infused oil
• 1 cup vegetable or canola oil
• 1 cup buttermilk
• 2 large eggs
• 2 tablespoons red food coloring
• 1 teaspoon distilled white vinegar
• 1 teaspoon vanilla extract

Icing:

• 8 ounces cream cheese
• 1/2 cup butter
• 1 teaspoon vanilla extract
• 3 1/2 cups powdered sugar

Directions

• Preheat oven to 350 degrees F. Line 24 muffin cups with paper cupcake liners.
• In a large bowl beat together the cannabis oil, oil, buttermilk, eggs, food coloring, vinegar, and 1 teaspoon vanilla extract with an electric mixer.
• In a medium bowl, stir together flour, sugar, baking soda, salt, and cocoa powder. Add the dry ingredients to the mixer bowl and mix just until smooth.
• Divide batter among prepared muffin cups, filling each about 2/3 full. Bake until a toothpick inserted in the center of a cake comes out clean, about 20 minutes. Cool completely before frosting.
• To prepare icing, beat together cream cheese, butter, and 1 teaspoon vanilla extract with an electric mixer until light and fluffy. Lower mixer speed and slowly beat in confectioners’ sugar until incorporated. Increase speed and beat until frosting is light and fluffy.
• Spread icing over completely cooled cupcakes, leaving a small rim unfrosted to allow the cake to peak through.

Cannabis Infused Lemon Cupcakes

Ingredients

• 3 cups 3 cups self-rising flour
• ½ tsp Salt
• ½ cup Infused butterat room temperature
• ½ cup unsalted butterat room temperature
• 2 cups white sugar
• 4 Eggsat room temperature
• 1 tsp vanilla extract
• 2 tbsp lemon zest
• 1 cup whole milk
• 2 ½ tbsp fresh lemon juicedivided
• Lemon Cream Icing
• 2 cups heavy creamchilled
• ¾ cup onfectioners’ sugar
• 1 ½ tbsp fresh lemon juice

Directions

• Preheat oven to 375 degrees F (190 degrees C). Line 16 cupcake pan cups with paper liners or spray cupcake tins with cooking spray.
• Sift the self-rising flour and salt together in a bowl. In another bowl, beat the infused butter, regular butter and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, beating each egg until incorporated before adding the next. Mix in the vanilla extract and lemon zest.
• Gently beat the flour mixture into the butter mixture, one third at a time, alternating with half the milk and half the lemon juice after each of the first 2 additions of flour. Beat until just combined; do not over mix.
• Fill the prepared cupcake liners with batter 3/4 full, and bake in preheated oven until a toothpick inserted in the center comes out clean, about 15 – 20 minutes. Let the cupcakes cool in the pan for about 10 minutes before removing them to finish cooling on a rack.
• Beat the cream in a chilled bowl with an electric mixer set on Low until the cream begins to thicken. Add the confectioners’ sugar and lemon juice, a little at a time, beating after each addition, until fully incorporated. Increase the mixer speed to High, and beat until the icing forms soft peaks, about 5 minutes. Spread on the cooled cupcakes.

Vanilla Marijuana Cupcakes

Ingredients

• ⅔ cup of lightly salted softened butter
• ⅔ cup of softened cannabis butter
• ¾ cup of superfine sugar
• Scant 1½ cups of self-rising flour
• 3 eggs
• 1 teaspoon of vanilla extract

What’s needed for the buttercream

• 1⅓ cups of unsalted softened butter
• 1⅓ cups of sifted confectioners sugar
• 1 teaspoon of vanilla extract
• 2 teaspoons of hot water

How To Make Weed Cupcakes

1. Heat oven to 350 degrees Fahrenheit or 176 Celsius.
2. Line a 12-section standard-sized muffin pan with paper cupcake cases.
3. Put the cake ingredients into a large bowl, then beat with a hand-held electric beater until creamy and light.
4. Divide the cake batter equally between the cupcake cases.
5. Bake cupcakes for 20 minutes or until risen and firm enough to touch.
6. Transfer cupcakes out of the oven to cool off.

Buttercream 

1. Put butter and confectioners sugar into a bowl, beat until creamy.
2. Add vanilla extract and hot water, mix and beat until smooth.
3. After, spread buttercream over cupcakes.

Marijuana Blueberry Cobbler Cupcakes 

Ingredients

• Vegetable shortening or butter for greasing the pan
• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 1/4 teaspoon ground nutmeg
• 1 cup milk
• 1/4 cup cannabis infused butter melted
• 1/4 cup butter melted
• 1 teaspoon vanilla extract
• 3/4 cup fresh or frozen blueberries
• coarse raw sugar optional
• whipped cream or ice cream for serving optional

Instructions

• Preheat oven to 350 degrees F.
• Grease 12 muffins tins with vegetable shortening or butter.
• In a medium bowl, stir together flour, baking powder, salt, sugar, and nutmeg.
• Whisk in milk, melted canna-butter, and vanilla and mix just until smooth and well combined.
• Fill each muffin tin about 1/2 full.
• Sprinkle blueberries onto the batter, but do not press them into the batter.
• Sprinkle tops of cakes with coarse sugar, if using.
• Bake until golden brown, about 40 to 45 minutes. Let cool in pan for 5 minutes, then remove to a cooling rack.
• Serve warm or cooled with whipped cream or ice cream.

 

Cannabis Chocolate Cupcakes

 Ingredients

For the cupcakes

• 1¾ cup all-purpose flour
• 1¾ cup granulated sugar
• 1 cup cocoa powder
• 1½ teaspoon baking soda
• 1½ teaspoon baking powder
• 1 teaspoon salt
• 1 tablespoon cannabis coconut oil
• ½ cup coconut oil
• 2 eggs
• 1 cup milk
• 1 tablespoon vanilla extract
• ½ cup hot black coffee

For the frosting

• 1½ cups unsalted butter softened
• ¾ cup cocoa powder
• 3½ cups powdered sugar
• 2 teaspoons vanilla extract
• 1-3 tablespoons milk

Instructions

For the cupcakes

• Preheat oven to 350°F and line a muffin tin with cupcake liners.
• Whisk together flour, sugar, cocoa, baking soda, baking powder, and salt until combined.
• In a separate mixing bowl, beat together cannabis and regular coconut oil, eggs, milk, and vanilla extract until smooth.
• Gradually mix in the dry ingredients and the hot coffee until just combined. Fill each cupcake 2/3 full.
• Bake for 18-22 minutes until a toothpick inserted into the center of a cupcake comes out clean. Remove from tins and cool completely.

To make the frosting

• In a large bowl, beat butter, powdered sugar, cocoa powder and vanilla extract until smooth and fluffy. If the frosting is too thick, add milk 1 tablespoon at a time until you reach the right consistency.
• Transfer frosting to a piping bag and pipe onto completely cooled cupcakes, or frost using an offset spatula.