Red Velvet Cupcakes

Red velvet cupcakes are where velvety cocoa meets buttermilk, topped with cream cheese frosting for an indulgent treat

INGREDIENTS

Cupcakes:

• 1 1/2 cups all-purpose flour

• 1 1/2 tsp baking powder

• 1/2 tsp baking soda

• 1/4 tsp salt

• 2 tbsp cocoa powder

• 1/2 cup cannabutter, melted

• 2 large eggs

• 1 cup buttermilk

• 1 tsp vanilla extract

• 1 tbsp red food coloring

Cream Cheese Frosting:

• 8 oz cream cheese, softened

• 1/2 cup cannabutter, softened

• 3 cups powdered sugar

• 1 tsp vanilla extract

INSTRUCTIONS

1. Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.

2. In a medium bowl, sift together the flour, baking powder, baking soda, salt, and cocoa powder. Set aside.

3. In a large bowl, whisk together the granulated sugar and cannabutter. Add the eggs one at a time, beating well after each addition. Stir in the buttermilk, vanilla extract, and red food coloring until the mixture is smooth.

4. Gradually add the sifted dry ingredients to the wet ingredients, mixing until just combined.

5. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.

6. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow them to cool before frosting.

7. In a large bowl, beat together the softened cream cheese and cannabutter until smooth. Add the powdered sugar gradually, beating well after each addition. Stir in the vanilla extract until the frosting is creamy.

8. Once the cupcakes are completely cooled, generously frost them with the cream cheese frosting using a piping bag or spatula.

9. Serve and enjoy responsibly.