How To Make Delicious Cannabis Cupcakes
There’s nothing better than a decadent cupcake, and today we’ve got two fantastic recipes so you can learn how to make delicious cannabis cupcakes!
There’s also nothing worse than a dry cupcake, and we promise if you follow our recipe and directions, you’ll have moist, delicious cupcakes that you won’t want to share.
How Do I Bake With Weed?
There are a few things to remember when you start baking with weed. Even if you’re a seasoned Canna-Chef, you still need a little prep to make cupcake life easier for you.
Tip #1 – Preparation Is Key!
You’ll need a few things prepped in advance so that you can bake your heart out with weed any time you want!
Make sure you have all proper cooking utensils like:
What Else Do I Need to Cook or Bake With Weed?
Depending on the recipe, you’re going to want to have oils, milk and butter on hand and in the fridge most of the time!
- Olive Oil or Coconut Oil
- Milk ( any kind you like)
Let’s Decarb Cannabis
First, you need to decarb your Cannabis. This is a step you absolutely can not leave out. It takes a little adjusting to you if you’re a beginner, but once you’ve got it licked, you’ll be a pro.
In its raw state, cannabis won’t provide the psychoactive effects we’re after.
However, once you decarb weed, you ensure that the all-important cannabinoids like THC and CBD become activated and available.
When done correctly, the result is more potent edibles and a better bang for your buck with little waste.
Proper Dosing For Edibles
When it comes to dosing, always use the mantra: ‘low and slow’.
You want to adjust accordingly as you continue to bake with weed and make sure you remember that edibles sometimes take a few hours to kick in.
If you don’t feel anything at first, hold up! Wait a minute! Over-dosing will result in a bad experience. This part of the process requires a little patience on your part.
Cannabis Confetti Cupcakes
This recipe below calls for cannabis coconut oil.
Servings: 8 people
- 3 cups All-purpose flour
- 1 1/2 cups Sugar
- 1 1/2 tsp Baking Powder
- 1 pinch Himalayan Salt
- 4 Eggs
- 2 tbsp Cannabis Coconut Oil
- 10 tbsp Coconut Oil melted
- 1 cup Milk or milk alternative
- 1 1/2 tbsp Vanilla extract
- 1/2 cup Rainbow sprinkles
- 1 cup Butter unsalted
- 4 cups Powdered Sugar
- 1-2 tsp Vanilla Extract
- 2 tbsp Heavy Cream
- 1 pinch Himalayan Salt
Preheat oven to 350°F and line 2 standard muffin pans with muffin cup papers.
Whisk the dry ingredients together: flour, sugar, baking powder, and salt together in a large bowl until there are no more lumps and set aside.
Time for the wet ingredients: In a separate mixing bowl: mix eggs, both coconut oils, milk, and vanilla extract and mix with an electric hand mixer on medium speed until smooth.
Gently fold in the sprinkles by hand being sure not to overmix because the sprinkles will bleed into the batter and you want to see them!
Fill each muffin cup paper about 2/3 full and bake 15 to 18 minutes or until a toothpick inserted in the center of the cupcakes comes out clean.
Cool the cupcakes in the pan for 5 minutes, then transfer to a cooling rack to cool completely before frosting. If you start frosting while the cupcakes are still warm, it will be a disaster.
Beat the butter using a hand mixer or an electric mixer with a paddle attachment on medium speed until fluffy and smooth.
Gradually add in the sugar and mix until combined.
Add the vanilla and salt and whip your frosting until it’s creamy. If the frosting is too stiff, add milk 1 tablespoon at a time until you reach your desired consistency!
Cannabis-Infused Red Velvet Cupcakes
These are one of the most popular cupcakes on the planet!
But now we’re adding weed, and they’re going to be even better!
Muffin Tins x 2
Electric Hand Mixer
- 2 1/2 cups All purpose flour
- 1 1/2 cups Sugar
- 1 tsp Baking Soda
- 3/4 tsp Salt
- 6 tbsp Cocoa powder
- 1/2 cup Cannabis oil
- 1 cup Buttermilk
- 2 large Eggs
- 2 tbsp Red Food Colouring
- 2 tsp Vanilla extract
- 1 tsp White vinegar
- 8 ounces cream cheese room temp
- 1/2 cup butter ( you can use Cannabutter here if you’re a seasoned and experienced Cannabis Chef)
- 1 tsp vanilla extract
- 3 1/2 cups powdered sugar
Preheat oven to 350 degrees F. Line 24 muffin cups with paper cupcake liners. If you have a silicone muffin tray, you can skip this step but a little non-stick cooking spray may help.
Wet stuff: In a large bowl beat together the cannabis oil, buttermilk, eggs, food coloring, vinegar, and 1 teaspoon vanilla extract with an electric mixer.
Dry stuff: 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.
Fill each muffin cup with about 2/3 of batter. Bake until a toothpick inserted in the center of a cake comes out clean, about 20 minutes. Cool completely before frosting.
Frosting: beat together cream cheese, butter, and 1 teaspoon vanilla extract with an electric mixer until light and fluffy. Slowly beat in icing sugar until it’s all mixed up. Increase speed and beat until frosting is light and fluffy.
Spread icing over completely cooled cupcakes and enjoy!
Can I Use Cannabis in Frosting?
Absolutely! Any frosting recipe that requires butter? Replace it with Cannabutter.
Want to know how to make Cannabutter? Check out our recipe below.
Use it in just about anything and enjoy!
Servings: 1 Cup
- 1/4 to 1/2 Ounce Cannabis
- 1 cup Butter
Decarboxylate your weed by spreading your cannabis evenly on an oven tray And coat with aluminum foil.
Place in the oven on 240F/115C for 25 till 45 minutes, and then let it cool.
Grind your dry cannabis or chop it till fine.
Place the cannabis in a strong mason jar, add butter and (1 tsp of sunflower lecithin)(optional)
Place your closed jar in cold water and let it come to a boil, Boil for 2 to 3 hours.
Strain your butter through a cheesecloth.
Now you can use the Cannabis Butter (Cannabutter)
The video guide might be slightly different than the blog recipe. The blog recipe is the most updated and accurate.
Calories: 1628kcal | Carbohydrates: 1g | Protein: 2g | Fat: 184g | Saturated Fat: 117g | Cholesterol: 488mg | Sodium: 1621mg | Potassium: 54mg | Sugar: 1g | Vitamin A: 5673IU | Calcium: 54mg