Cannabis Confetti Cupcakes Recipe

Ingredients

Cupcakes:

• 2 cups flour
• 1 cup sugar
• 1 Tbsp baking powder
• 1/4 Tsp salt
• 1 cup milk
• 2 eggs
• 1/4 cup canna-oil (vegetable is best)
• 1/4 vegetable oil
• 2 Tsp vanilla extract
• 1/3 cup rainbow sprinkles

Frosting:

• 1 cup sugar
• 1 cup egg whites
• 1lb butter, salted, room temperature
• 1 Tsp vanilla extract ​

Directions

​Cupcakes:

1. Preheat oven to 350°F. Line a cupcake pan with cupcake liners.
2. Mix all of the dry ingredients together in a medium bowl.
3. Whisk all of the liquid ingredients together until blended.
4. Add the liquid ingredients to the dry ingredients & mix until there are no large lumps. Do not overmix. Gently stir in the rainbow sprinkles until just blended.
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5. Use a 2-ounce portion scoop & fill each cupcake liner with one scoop. Bake for 15–18 minutes or until a toothpick inserted in the middle comes out clean. Remove from the oven & allow to cool a bit before removing them from the pan.

Frosting:

1. Put 2 inches of water into a medium-size pot, & bring to a boil.
2. Place the sugar & egg whites into a small stainless bowl that will sit on top of the pot of boiling water, or use a double boiler system. DO NOT allow the bowl with the egg white mixture to directly touch the boiling water or the egg whites will cook very quickly.
3. Whisk constantly until temperature reaches 140°F/60°C or until the sugar has completely dissolved & the egg whites are hot to the touch. DO NOT leave unattended or you will have a sweet egg white scramble!
4. Use a hand mixer or pour the egg white mixture into a bowl that is fitted for a stand mixer. Using the whisk attachment, begin to whip until the meringue is thick & glossy, about 10 minutes on medium-high.
5. Place the mixer on low speed, add the cubes of butter, a couple at a time, until incorporated. Continue beating until it has reached a silky smooth texture. If the buttercream curdles simply keep mixing & it will become smooth. If the buttercream is too runny, refrigerate for about 15 minutes before continuing mixing. Add the vanilla & continue to beat on low speed until well combined.
6. Once the cupcakes have completely cooled, place a large star tip into a piping bag & fill with the buttercream. Pipe a rosette onto each cupcake & add the sprinkles on top.
7. Serve immediately, the same day or keep in an airtight container in the fridge for up to 4 days. They can also be frozen for up to 3 months.

This recipe is available for download HERE

Original recipe from myedibleschef.com