How to make homemade marijuana gingerbread cupcakes

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Cannabis gingerbread houses take second place compared to cannabis gingerbread cupcakes

Gingerbread was first made by monks in the monasteries of Northern Europe. They used to add pepper and accompany it with wine. It was in the popular medieval fairs that they adapted the recipe to later take it to other countries such as France, Germany and Belgium. Now, times have changed and adding marijuana to the recipe is not surprising at all.

You will need the following ingredients to make this recipe:

1 3/4 C all-purpose flour
1 t baking powder
3/4 t baking soda
1/4 t salt
1 T dried ground ginger
1 1/2 t ground cinnamon
1/4 t ground cloves
1/4 t ground nutmeg
1/4 C cannabis infused butter, melted
3/4 C dark brown sugar
2 large eggs large
1/3 C molasses
3/4 C milk

8 ounces cream cheese at room temperature
1/4 C butter at room temperature
1/8 C molasses
1 t vanilla extract
4 1/2 C powdered sugar
2 T coarse raw sugar for garnish, optional

Once you have everything on hand, start by preheating the oven to 350 degrees F. Line 16 muffin tins with paper cupcake liners. Then, in a small bowl combine the flour, salt, baking powder, baking soda, ginger, cinnamon, cloves, and nutmeg. Stir to combine well. Be sure to thoroughly whisk in the melted cannabis butter, eggs, brown sugar, molasses, and milk until well blended.

Proceed to whisk in the dry ingredients until the batter is smooth. Fill each lined muffin tin 3/4 full of batter. Bake for 15 to 18 minutes or until the top is firm and a toothpick inserted in the center comes out clean. Let cool completely before frosting.

To prepare the frosting, start by beating the butter and cream cheese with an electric mixer until light and fluffy. Beat in molasses and vanilla extract.

Then gradually add in powdered sugar and continue beating until all ingredients are combined and the frosting is smooth. Use the back of a spoon or rubber spatula to swirl a generous amount of frosting on each cupcake, leaving a small rim of the cake exposed around the edge as in the photo. If desired, sprinkle coarse raw sugar on top.

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