Indulge in the perfect fusion of sweet strawberries, creamy white chocolate, and subtle cannabis infusion with these White Chocolate Strawberry Canna-Cupcakes. This recipe guides you through every step, from decarboxylating your cannabis to infusing it into butter, and finally baking fluffy cupcakes topped with a strawberry swirl frosting. Ideal for experienced home bakers familiar with edibles, these cupcakes deliver a mellow, euphoric high when dosed properly.
Important Notes Before Starting:
- Legality varies by location; ensure cannabis use is legal in your area.
- Start with low doses (e.g., 5-10mg THC per cupcake) and calculate based on your strain's potency.
- Use a kitchen scale for precision.
- Yield: 12 cupcakes.
- Prep time: 45 minutes (plus infusion/decarb time).
- Bake time: 20-25 minutes.
- Total THC estimate: Adjust based on your cannabis (e.g., 1g decarbed flower at 20% THC yields ~200mg total).
Ingredients
For Cannabis-Infused Butter (Canna-Butter)
- 1 cup (2 sticks) unsalted butter
- 7-10g decarboxylated cannabis flower or trim (adjust for potency)
For Cupcakes
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup canna-butter (softened; use regular butter for the rest if needed)
- ¼ cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup whole milk
- ½ cup fresh strawberries, pureed (about 1 cup whole)
For White Chocolate Strawberry Frosting
- 8 oz white chocolate, chopped
- ½ cup heavy cream
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- ½ cup strawberry puree
- Pink food coloring (optional)
Step-by-Step Instructions
Step 1: Decarboxylation (Activate THC – 45-60 minutes)
Decarboxylation converts THCA into THC, making it psychoactive when ingested.
1. Preheat oven to 240°F (115°C).
2. Grind cannabis coarsely (do not powder it).
3. Spread evenly on a parchment-lined baking sheet.
4. Bake for 30-40 minutes, shaking the tray halfway. Cannabis should turn light brown and fragrant (monitor to avoid burning).
5. Remove and let cool. Store in an airtight container if not using immediately.
Step 2: Canna-Butter Infusion (3-4 hours or overnight)
Infuse the decarbed cannabis into butter for even distribution.
1. In a medium saucepan, melt 1 cup butter over low heat.
2. Add decarboxylated cannabis. Stir to combine.
3. Simmer on low (160-180°F / 70-80°C) for 2-3 hours, stirring occasionally. Do not boil.
4. Strain through cheesecloth or a fine mesh sieve into a jar, squeezing out all liquid. Discard plant material.
5. Refrigerate until solid (4 hours or overnight). Skim off excess water if needed.
Step 3: Prepare Cupcake Batter
1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners.
2. In a bowl, whisk flour, baking powder, baking soda, and salt.
3. In a large bowl, beat ½ cup canna-butter, ¼ cup regular butter, and sugar until fluffy (3 minutes).
4. Add eggs one at a time, then vanilla.
5. Alternate adding dry ingredients and milk, starting/ending with dry. Fold in strawberry puree gently.
6. Divide batter evenly into liners (fill ⅔ full).
Step 4: Bake Cupcakes
1. Bake 20-25 minutes, until a toothpick comes out clean.
2. Cool in tin 5 minutes, then transfer to a wire rack.
Step 5: Make White Chocolate Strawberry Frosting
1. Microwave white chocolate and cream in 30-second bursts, stirring until smooth. Cool slightly.
2. Beat butter until creamy. Gradually add powdered sugar.
3. Mix in white chocolate ganache and strawberry puree. Add food coloring if desired.
4. Pipe or spread onto cooled cupcakes. Garnish with fresh strawberry slices.
Step 6: Dosage and Storage
- Test potency with a small bite; effects take 1-2 hours.
- Store in an airtight container in the fridge (up to 5 days) or freeze (up to 1 month).
- Label clearly: "CANNABIS-INFUSED – KEEP AWAY FROM CHILDREN/PETS."
These cupcakes offer a berry burst with smooth white chocolate notes and a balanced high. Perfect for a chill evening or social gathering. Enjoy responsibly!