Everything You Need To Know About Edibles Recipes

AuthorMy Edibles ChefDifficultyBeginner

EGG FREE, DAIRY FREE, CALORIE FREE!! Okay just kidding about the 0 calories but regardless of what is or is not in these cupcakes, they are the BOMB. Are people still saying that these days? K, but seriously if I gave you one of these vegan chocolate cannabis cupcakes & an egg filled, dairyfied one, you would not be able to tell the difference, I promise! You might think this one tastes better & you would probably get pretty high so I recommend only one, this one. Okay I'm done. Enjoy = )

Yields16 Servings
Prep Time40 minsCook Time40 minsTotal Time1 hr 20 mins

Cupcake Batter Ingredients
 1 ½ cups unsweetened coconut milk
 1 ½ tsp white vinegar
 ½ cup cannaoil
 2 ¼ tsp vanilla extract
 1 cup + 2 tbsp sugar
 1 ½ cups all-purpose flour
 ½ cup cocoa powder, dutch process
 1 tsp baking soda
 ¾ tsp baking powder
 ½ tsp sea salt
Vegan Chocolate Icing Ingredients
  cup vegan butter or shortening
 3 ½ cups icing sugar
 ½ cup cocoa powder, dutch process
 1 tsp vanilla extract
 4 to 6 tbsp full fat coconut milk

Cupcake Batter Directions
1

Preheat oven to 350°F/175°C.

2

Pour vinegar & coconut milk into a liquid measure. Set aside.

3

In a medium bowl sift together the sugar, flour, cocoa powder, baking soda, baking powder & salt.

4

Add the cannaoil & vanilla extract to the milk & vinegar mixture.

5

Add the wet ingredients into the dry ingredients & mix together until there no large lumps. DO NOT OVERMIX.

6

Using a 2-ounce muffin scoop, portion the batter into the cupcake liners.

7

Bake 18-20 minutes, until a toothpick inserted into the center, comes out clean.

8

Allow to cool & remove from the pan.

Vegan Chocolate Icing Directions
9

Using a hand mixer or stand mixer, beat together the vegan butter, icing sugar & cocoa powder.

10

Beat in the vanilla extract. While mixing, slowly add the coconut milk a tablespoon at a time to prevent lumps. Add enough for the desired consistency & beat until fluffy.

11

Put icing into a piping bag with the desired tip & pipe onto the cupcakes. Decorate with cut out fondant shapes or sprinkles!

 

Ingredients

Cupcake Batter Ingredients
 1 ½ cups unsweetened coconut milk
 1 ½ tsp white vinegar
 ½ cup cannaoil
 2 ¼ tsp vanilla extract
 1 cup + 2 tbsp sugar
 1 ½ cups all-purpose flour
 ½ cup cocoa powder, dutch process
 1 tsp baking soda
 ¾ tsp baking powder
 ½ tsp sea salt
Vegan Chocolate Icing Ingredients
  cup vegan butter or shortening
 3 ½ cups icing sugar
 ½ cup cocoa powder, dutch process
 1 tsp vanilla extract
 4 to 6 tbsp full fat coconut milk

Directions

Cupcake Batter Directions
1

Preheat oven to 350°F/175°C.

2

Pour vinegar & coconut milk into a liquid measure. Set aside.

3

In a medium bowl sift together the sugar, flour, cocoa powder, baking soda, baking powder & salt.

4

Add the cannaoil & vanilla extract to the milk & vinegar mixture.

5

Add the wet ingredients into the dry ingredients & mix together until there no large lumps. DO NOT OVERMIX.

6

Using a 2-ounce muffin scoop, portion the batter into the cupcake liners.

7

Bake 18-20 minutes, until a toothpick inserted into the center, comes out clean.

8

Allow to cool & remove from the pan.

Vegan Chocolate Icing Directions
9

Using a hand mixer or stand mixer, beat together the vegan butter, icing sugar & cocoa powder.

10

Beat in the vanilla extract. While mixing, slowly add the coconut milk a tablespoon at a time to prevent lumps. Add enough for the desired consistency & beat until fluffy.

11

Put icing into a piping bag with the desired tip & pipe onto the cupcakes. Decorate with cut out fondant shapes or sprinkles!

Vegan Chocolate Cannabis Cupcakes

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