Food & Drinks

Cannabis Cupcakes Anyone? #GirlsGoingGreen #GGG

We all could imagine cupcakes are always fun to eat, especially when they’re laced with cb2f34b8fe1216afcdb71ec24a451331weed. Want to in get in on the full, well grab your coupons, get all of the ingredients and be on your way to your own personal #CupcakeHeaven

Stay on the lookout for #SWAGGGirlicious Holiday Kush cupcakes coming to local dispensaries for Christmas #2017.


 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 egg whites

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 milk

1 teaspoon Madagascar vanilla paste

rainbow sprinkles


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.
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.
3. Strain the butter through a sieve over a large bowl, discarding the solids.
4. In a separate bowl, stir the flour, sugar, baking powder, and salt. Add to the cannabis butter and mix until combined.
5. Meanwhile, whisk together the sour cream, oil, vanilla paste, and egg whites with 1/2 cup|125 ml warm water. Using a hand mixer and with the motor running, slowly add the wet ingredients into the flour mixture and mix until a smooth batter forms.
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.
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!).
8. In a medium bowl and using a hand mixer, cream together the sugar, butter, and salt. Add in the cooled chocolate, milk, and vanilla and mix until smooth. Using a spatula, grab a dollop of frosting and pat it on the center of the cupcake, spreading out the frosting. Then, using the tip of the spatula, lightly twist the spatula while lifting it up to create a small swirl in the frosting.
9. Finish the cupcakes with a small amount of rainbow sprinkles.

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