1/2cupbutter( you can use Cannabutter here if you're a seasoned and experienced Cannabis Chef)
3 1/2cupspowdered 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!
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)
If using a mason jar, be sure to start with cold water. Furthermore, it is imperative to let the water cool gradually so that your glass will not shatter.The video guide might be slightly different than the blog recipe. The blog recipe is the most updated and accurate.