Red Velvet to start your summer off right!
It’s that time of year again: Summer! It feels nice to take time away from my daily hustle to ponder about some of my favorite summer recipes! Here’s a recipe that will be a great addition to your festivities. Hopefully my favorites become your favorites too!
Red Velvet Cupcakes for Father’s Day
Ok, so one of my all time favorite cakes is the Red Velvet! This recipe is just so moist and delicious. Red Velvet Chocolate Cake topped with Cream Cheese frosting. Perfect for that awesome dad on Father’s Day! Ok, now seriously, let’s get to it!
When baking, be sure to watch your temperature, because you can lose potency above 325°F. In this recipe you will have cannabinoid loss because of the high temp. As Executive Chef at the Mint, I would increase the dosage to account for loss.
Recipe: Red Velvet Cupcakes
Yield: 24 cupcakes
Tools Needed: Hand or stand mixer, cupcake pans, cupcake liners, scoop, whisk, piping bag, round piping tip, various bowls.
2 cups sugar
1 cup infused vegetable oil (may sub canola, sunflower, or coconut oil)
1 cup buttermilk (you may sub whole milk, warm it and add 1 tablespoon lemon juice, let sit for at least 5 minutes before use)
1 tablespoon vanilla extract
1-2 oz red food coloring (start with 1oz, move up to 2oz as needed for color)
1/2 cup hot coffee, prepared. *Don’t omit. Makes your chocolate POP!*
1 teaspoon white distilled vinegar
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 tablespoons cocoa powder (you may substitute a hot cocoa packet)
8 oz cream cheese, softened to room temp
4 oz butter, softened to room temp
3 cups powdered sugar
1 teaspoon Vanilla extract
1 teaspoon lemon juice
Zest of small lemon
Preheat oven to 360°F. (You want it this high so your cupcakes will rise!)
Get your cupcake pans and liners ready.
In a medium bowl, whisk together the dry ingredients: flour, baking soda, baking powder, cocoa powder, and salt. Reserve for later.
In a large bowl, combine the sugar and infused vegetable oil.
Add the eggs one at time, adding the 2nd egg once the first is 75% mixed in.
Mix in the buttermilk, vanilla, and red food coloring (optional) until combined.
Stir in the coffee (warm is ok) and white vinegar.
Add the dry ingredients to this liquid mixture in 3 stages; mixing well after each addition.
Scoop evenly into cupcake liners. Remember, this is your dosing!
Bake on the middle rack of the oven for about 20-30 minutes. At 18 minutes start checking with a toothpick to see if the toothpick comes out of the cupcake clean. **Do your dishes during this time.**
Remove the cupcake pan and let it cool on a wire rack. Put cupcakes in the fridge to speed up the process if you’re short on time.
While the cupcakes are cooling, we’ll start to make our frosting.
In a medium bowl, mix the softened cream cheese and softened butter together until creamy. Make sure that you get all the cream cheese chunks smooth.
Add powdered sugar 1 cup at a time. Mix until smooth and creamy.
Add vanilla, lemon juice, and lemon zest. Mix until combined.
Put a round piping tip in a pastry bag and fill with frosting. Refrigerate for 20-30 minutes to solidify the frosting a little.
Frost tops of cupcakes with a big frosting blob on top. I like to decorate mine with red velvet crumb or lemon zest.
I hope you get a chance to use this recipe for Father’s Day and during your summer get-togethers, but just make sure to check your dosages! We don’t want anyone having a bad time. I love seeing what you make, so when you make these, make sure to post your foodie photos online #CannabisCactusRecipes . If you have any questions or requests you can contact me through rubyredconfections.com or follow @rubyredconfections on Facebook and Instagram. Happy medicating!