AuthorInfusedEatsSweet and Tart Enjoy These Cannabis Infused Lemon Cupcakes for a Summertime Treat.
Preheat oven to 375 degrees F (190 degrees C). Line 16 cupcake pan cups with paper liners or spray cupcake tins with cooking spray.
Sift the self-rising flour and salt together in a bowl. In another bowl, beat the infused butter, regular butter and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, beating each egg until incorporated before adding the next. Mix in the vanilla extract and lemon zest.
Gently beat the flour mixture into the butter mixture, one third at a time, alternating with half the milk and half the lemon juice after each of the first 2 additions of flour. Beat until just combined; do not over mix.
Fill the prepared cupcake liners with batter 3/4 full, and bake in preheated oven until a toothpick inserted in the center comes out clean, about 15 - 20 minutes. Let the cupcakes cool in the pan for about 10 minutes before removing them to finish cooling on a rack.
Beat the cream in a chilled bowl with an electric mixer set on Low until the cream begins to thicken. Add the confectioners' sugar and lemon juice, a little at a time, beating after each addition, until fully incorporated. Increase the mixer speed to High, and beat until the icing forms soft peaks, about 5 minutes. Spread on the cooled cupcakes.
Ingredients
Directions
Preheat oven to 375 degrees F (190 degrees C). Line 16 cupcake pan cups with paper liners or spray cupcake tins with cooking spray.
Sift the self-rising flour and salt together in a bowl. In another bowl, beat the infused butter, regular butter and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, beating each egg until incorporated before adding the next. Mix in the vanilla extract and lemon zest.
Gently beat the flour mixture into the butter mixture, one third at a time, alternating with half the milk and half the lemon juice after each of the first 2 additions of flour. Beat until just combined; do not over mix.
Fill the prepared cupcake liners with batter 3/4 full, and bake in preheated oven until a toothpick inserted in the center comes out clean, about 15 - 20 minutes. Let the cupcakes cool in the pan for about 10 minutes before removing them to finish cooling on a rack.
Beat the cream in a chilled bowl with an electric mixer set on Low until the cream begins to thicken. Add the confectioners' sugar and lemon juice, a little at a time, beating after each addition, until fully incorporated. Increase the mixer speed to High, and beat until the icing forms soft peaks, about 5 minutes. Spread on the cooled cupcakes.
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I just saw this and yes it’s true and so sad. I don’t know another comparable but I’ll be looking for one.