This recipe for Red Velvet Weed cupcakes is reprinted from my book
(2018, Rockridge Press) that contains over 60 easy medicated recipes for both sweet and savory edibles.
Because of its dramatic look, red velvet cake always elicits wows from guests, and this weed cupcake version is no exception.
I use cannaboil
to medicate this recipe. My
will help you learn how to make it.
Freezer Friendly Cannabis Cupcakes
For longer storage, wrap individually then
. When you want to enjoy a medicated treat, just bring to room temperature and enjoy.
A note about the Dosage for the Red Velvet Weed Cupcakes recipe!
Each red velvet weed cupcake will have about 25 mg THC per serving IF you made your cannaoil from average cannabis (10% THC) and used 1/2 ounce of marijuana to make 1 cup oil. To adjust the dosage for your personal needs and to reflect the strength of the marijuana you are cooking with and the amounts you used to make your oil, be sure to
that will teach you how to do it, or use my handy dosage calculator tools that do all the math for you (see below).
Marijuana Cupcakes: Cannabis Infused Red Velvet Cupcakes Recipe
Cheri Sicard
Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Servings
24
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
Instructions
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.
Notes
For more easy to make marijuana recipes, be sure to check out
by Cheri Sicard (2018, Callisto Media).
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