Chai Latte Cupcakes With Cannabis Butter Cream
Warm, Spicy, Fluffy and Moist Cupcakes with Cannabis Butter Cream. Yields a little over a dozen cupcakes.
Prep Time40 minutes mins
Cook Time20 minutes mins
Course: Dessert
Keyword: (Cannabutter), Chai, Cupcakes
Servings: 4 people +
Author: Steph Van De Ven
Cost: 20 +/-
Chai Spice
- 2 1/2 tsp ground cinnamon
- 1 1/4 tsp ground ginger
- 1 1/4 tsp ground cardamom
- 1/2 tsp ground allspice
The Cupcakes
- 1 bag chai tea
- 1/2 cup whole milk room temp
- 1 3/4 cup cake flour
- 3 tsp Chai mix (from above)
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt Himalayan if possible
- 1/2 cup cannabis butter room temp
- 1 cup granulated sugar
- 3 large egg whites room temp
- 3 tsp pure vanilla extract
- 1/2 cup sour cream room temp
Chai Spice Canna-Buttercream
- 1 1/2 cups cannabis butter room temp
- 5 cups confectioners sugar
- 2 tsp chai mix
- 1/4 cup heavy cream
- 1 pinch salt Himalayan if possible
Make your chai spice mix: Mix all of the chai spices together in a small bowl, and set aside.
Steep the tea. Bring milk to a boil on the stove. Pour over tea bag (just use a mug) and steep for 30 minutes. This chai milk is the milk you’ll use in the cupcake batter.
Preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2-3 liners.
Make the cupcakes: Whisk the cake flour, chai spice mix, the baking powder, baking soda, and salt together. Set aside.
Using a handheld or stand mixer fitted with a whisk attachment, beat the cannabis butter and sugar together on high speed until smooth and creamed, about 2 minutes.Beat in the egg whites on high speed until combined, about 2 minutes. Beat in the sour cream and vanilla extract.On low, slowly pour and mix in the chai milk until combined. Do not overmix. Pour the batter into the liners 2/3 full. Bake for 20-22 minutes.Let them cool completeleybefore frosting them.