CUPID’S ARROW NEAPOLITAN CANNA-CUPCAKES
Recipe Info
Yield: 12 cupcakes
Prep time: 45 minutes
Bake time: 20 minutes
Difficulty: Advanced
Infusion element: Decarboxylated cannabis flower or concentrate infused into butter
Terpene Pairing
Myrcene and Limonene. The earthy, musky notes of Myrcene complement the rich chocolate base, while the bright, citrusy notes of Limonene enhance the fresh strawberry and vanilla elements.
Dosage Information
Estimated dosage depends on the potency of your starting material. If using a flower with 20% THC, 1 gram contains 200mg. When infused into 1/2 cup of butter, each cupcake will contain approximately 16.6mg of THC. Adjust according to your tolerance.
Ingredients List
Cupcake Base:
1 1/2 cups all-purpose flour
1 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted canna-butter, softened
1/2 cup sour cream
1 large egg plus 1 egg white
2 teaspoons vanilla extract
Flavoring Additions:
2 tablespoons high-quality cocoa powder
2 tablespoons strawberry reduction
1 drop natural red food coloring (optional)
Frosting:
1 cup unsalted butter, softened
3-4 cups powdered sugar
2 tablespoons heavy cream
1 teaspoon vanilla bean paste
1 tablespoon cocoa powder
1 tablespoon strawberry reduction
Decarboxylation Instructions
Preheat your oven to 240 degrees Fahrenheit. Break your cannabis flower into small, uniform pieces and spread them in a single layer on a parchment-lined baking sheet. Cover tightly with aluminum foil to preserve terpenes. Bake for 30 to 40 minutes. Remove from the oven and let cool completely while covered.
Infusion Instructions
In a double boiler over low heat, combine 1/2 cup unsalted butter with your decarboxylated cannabis. Maintain a temperature between 160 and 180 degrees Fahrenheit. Simmer for 2 to 3 hours, ensuring the water level in the bottom pot remains consistent. Strain through a fine-mesh sieve lined with cheesecloth. Do not squeeze the cheesecloth to avoid excess chlorophyll. Allow to solidify before use.
Preparation Instructions
* Preheat oven to 350 degrees Fahrenheit and line a cupcake tin with liners.
* In a large bowl, whisk together flour, sugar, baking powder, and salt.
* Add the softened canna-butter, sour cream, egg, egg white, and vanilla. Beat on medium speed until smooth and fluffy.
* Divide the batter equally into three separate bowls.
* Leave the first bowl as vanilla.
* To the second bowl, fold in the cocoa powder until fully incorporated.
* To the third bowl, fold in the strawberry reduction and optional food coloring.
* Layer the batters into the cupcake liners: start with a spoonful of chocolate, followed by vanilla, and top with strawberry.
* Bake for 18 to 22 minutes or until a toothpick comes out clean. Cool completely on a wire rack.
* For the frosting, beat the butter until creamy. Gradually add powdered sugar and heavy cream. Divide the frosting into three bowls and flavor them with vanilla, cocoa, and strawberry respectively.
* Pipe a triple-swirl of the three colors onto each cooled cupcake.
Chef Tips
Ensure all refrigerated ingredients, like eggs and sour cream, are at room temperature to prevent the canna-butter from seizing during mixing. Use a kitchen scale for precise batter division to ensure even layering and consistent dosage across the batch.
Consume Responsibly.
Start Low, Go Slow.