Cannabis-Infused Red Velvet Cupcakes
If cupcakes are your love language, then, boy oh boy, do I have something for you: cannabis-infused red velvet cupcakes.
Featured on a special Valentine’s Day episode of NYMK, these cupcakes are buttery, fluffy, ever-so chocolatey, and topped with a silky cream cheese frosting. If that doesn’t make your heat skip a beat, I don’t know what will. Read on for the full recipe to the cannabis-infused red velvet cupcakes of your dreams.
Ingredients:
For the Cupcakes: (Makes about 14 cupcakes)
1 2/3 cup flour
1 cup sugar
4 teaspoons unsweetened cocoa powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon baking powder
3/4 cup cannabutter/unsalted butter, softened (ratio of cannabutter to butter depends on your desired strength)
3/4 cup buttermilk
3 eggs
2 teaspoon vanilla
1-2 tablespoon red food coloring (more or less depending on your desired color)
For the Frosting:
8oz block of cream cheese
1/2 cup unsalted butter, softened
1 tsp vanilla
3 cups powdered sugar
Pinch of salt
Instructions:
Preheat oven to 350F and line cupcake tin with liners.
In a medium bowl, mix together the flour, sugar, cocoa powder, salt, baking soda, and baking powder until fully combined. Set aside.
In a separate mixing bowl, whisk together the cannabutter and butter into the wet ingredients: buttermilk, egg, and vanilla. It will be lumpy and awkward and that’s okay. The more softened your butter is, the easier this will be. The goal is get the butter as smooth as possible before adding in the dry ingredients.
Once you are satisfied with your butter mixture, add in the dry ingredients, mixing until completely smooth. Add in the food coloring 1/2 tablespoon at a time until you are satisfied with the color.
Scoop the batter into the cupcake liners until about 2/3 full. Bake for 10-15 minutes or until a toothpick comes out clean.
While the cupcakes are baking, make your frosting. Simply mix all ingredients together until smooth and creamy.
Once the cupcakes are cool, frost and serve. Voila!