Red Velvet Cupcakes
Not just a "southern thing" anymore, a good red velvet cupcake is worth it's weight in gold. This recipe has a lot of room to play with canna-ingredients, and the cream cheese frosting recipe is amazing on top of it. They also freeze well (unfrosted) for up to three months.
12 tablespoons cannabutter, at room temperature
1 3/4 cups granulated sugar OR cannasugar
2 large eggs
2 1/2 tablespoons cocoa powder, sifted
4 tablespoons no-taste red food coloring
1 teaspoon pure vanilla extract
1 teaspoon salt
1 1/2 cups whole milk OR cannamilk
3 1/4 cups all-purpose flour, sifted
1 1/2 teaspoons baking soda
1 1/2 teaspoons apple cider vinegar
1) Preheat the oven to 350°F. Line two standard cupcake pans with paper baking cups.
2) In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugar at medium speed for 3-5 minutes or until light and fluffy. Lower speed and add eggs, one at a time, mixing slowly after each addition.
3) In a small bowl, whisk together cocoa powder, red food coloring, and vanilla. On low speed, slowly add this to the stand mixer bowl, mixing until well incorporated.
4) In a small bowl, combine salt and milk. On a low speed, alternate between adding a third of the flour, followed by a third of the milk, and mix. Repeat and mix until incorporated, and stop to scrape down the bowl as needed.
5) In a small bowl, quickly stir baking soda and apple cider vinegar together (it will fizz!) then pour this reaction into the batter. Mix until just incorporated.
6) Using a standard-size, spring-release ice cream scooper, scoop batter into the lined cupcake pans so each well is 2/3 full. Bake for 18-20 minutes or until a toothpick comes out clean. Transfer the pan to a wire rack to cool completely.