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weed cupcake

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

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!).
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.

4. In a separate bowl, stir the flour, sugar, baking powder, and salt. Add to the cannabis butter and mix until combined.
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 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
Servings: 12
Prep time: 30 minutes
Total time: 2 hours 30 minutes
3. Strain the butter through a sieve over a large bowl, discarding the solids.

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.

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