Infused Red Velvet Cupcakes
(Makes 16, about 5 mg THC each)
I definitely have mixed feelings about red food coloring. Back in the day, beets were used for the vibrant color, which made for a natural and edible dye. Today, sometimes I use food coloring, sometimes I don’t. It doesn’t taste different, it’s just prettier. That sounds a tad shallow, but it is the holidays and the cupcakes are festive, so we often go for taste and appearance. There are several natural food colorings available though, and you can use beet powder if beets aren’t readily available.
Ingredients
1 2/3 cups all-purpose flour
1 tablespoon cocoa powder
1 cup granulated sugar
1/4 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
80 mg cannabis infused oil or butter, softened
1/2 cup unsalted butter, softened
3 eggs, room temperature
2 tablespoons vanilla
3/4 cup buttermilk
Red food coloring (or other natural dye solution)
3 sticks unsalted butter, room temperature
1 1/2 lbs. confectioner’s sugar
1 tablespoon vanilla
Pinch salt
Instructions
For the Cupcakes:
- Heat oven to 340 degrees Fahrenheit. Place cupcake papers in a cupcake pan.
- In a large bowl, sift the dry ingredients together (including the sugar). Whisk to combine.
- Cut the room-temperature butter into tablespoon-sized pieces, then add to the dry mixture then mix on low using a paddle attachment until a sandy mixture forms.
- In another bowl, whisk together the eggs, buttermilk, vanilla, and food coloring.
- Slowly add the wet ingredients to the dry ingredients while mixing on low. Mix until combined, scraping the bowl down as needed.
- Distribute the batter evenly into cupcake papers.
- Bake at 350 degrees Fahrenheit for 15-20 minutes or until springy to the touch. Let cool before applying frosting.
For the Cream Cheese Frosting:
- Place the butter in a stand mixer and mix until creamy. Sift confectioners’ sugar into a large bowl.
- Add room temperature cream cheese to the creamed butter, followed by vanilla and a pinch of salt. Beat until combined.
- Add the confectioners’ sugar one cup at a time. Mix until combined. If you’re wanting a stiffer buttercream, keep adding more sifted confectioners’ sugar until it’s stiff (or chill the buttercream a bit before piping).
- Transfer frosting to a piping bag fitted with a star tip and pipe large dollops on top of each cupcake.
