Cupcakes are a girls best friend, next only to high grade nugs! They are the perfect size cake that will fill you up just right without breaking the waistline too badly. This recipe is also a low-sugar dessert option for those who don’t want to rely on artificial sweeteners.
Cupcakes are cute, visually appealing, and with each bite take you on a little journey through your childhood. They are a breath of fresh air that is sure to uplift your mood during any time of day. But what is even better than a cupcake, is a sugar free cupcake with reduced sugar frosting that does not have any artificial sweeteners in it.
This cupcake is great for diabetics, cancer patients, dieters, or people in general who are watching their sugar intake.
Super Lemon Haze lends a sweet lemony citrus flavor with haze undertones that tie the flavors of almond, vanilla and lavender together in a delicate but complex flavor structure in this strain specific dish.
This cupcake will be sure to please any Super Lemon Haze fan or anyone in need of a delicious light cupcake. Whether you have it by itself, with a large glass of coconut milk, or a nice cup of tea, your taste buds and body will be thanking you!
Mise en place:
1 1/4 cup unbleached flour plus 3 Tbsp
1 1/2 cup whole wheat flour
1 cup coconut milk
3/4 cup water
1/3 cup olive oil or canola oil
2 teaspoon Ener-G Baking Powder
2 tablespoons Mexican Vanilla Bean Extract
2 tablespoons Almond Extract
*3/4 teaspoon Stevia or 3/4 cup turbinado sugar if you wish this not to be sugar free but subtract 3 Tbsp flour if you use sugar. Or for a reduced sugar cake, use 3/4 cup Steviacane.
2 1/4 cups Steviacane (Half cane sugar and Stevia at the store) sifted as much as possible
1/2 cup Super Lemon Haze cannabutter
1/4 cup dried lavender
1 tablespoon coconut milk
2 teaspoons vanilla extract
2 teaspoons almond extract
White food coloring
Step 1: Preheat your oven to 350 degrees. In a large mixing bowl, combine all of the dry ingredients for the cake.
Step 2: Now add in all the wet ingredients while stirring quickly with a whisk or electric mixer. Pour into lined cupcake pans and place into the oven. Bake for 18-25 minutes, depending on your oven or when a toothpick comes out clean when inserted. Pull from the oven and place on a cooling rack until the cupcakes are completely cooled.
Step 3: In second bowl combine the Super Lemon Haze cannabutter, Steviacane, coconut milk, vanilla extract and almond extract. If the frosting runs too thin, add more Steviacane to thicken to the consistency you want.
Step 4: Now take 1/4 cup of dried lavender leaves and split that in half. Take half of the lavender leaves and place them into one palm of your hand. Rub your hands together while dropping the lavender buds into the frosting then gently stir to incorporate. This releases essential oils and flavors of the lavender buds. Reserve the other 1/2 of the lavender buds for final decoration.
Step 5: Mix in the white food coloring to achieve the color you want. Pipe the frosting onto the cooled cupcakes and then gently decorate with the remaining lavender. Enjoy!
If Super Lemon Haze THC content tests around 20%, twenty percent of 1,000mg would be 200mg. Sub the number of your THC percentage and do the math to figure out your desired dosage per tablespoon for your method of making cannabutter for one cup. If you want a smaller dose in this recipe, cut the cannabis down to a smaller portion. If you want a larger dose, add the amount you desire.
I would recommend any strains whose terpenes would compliment the candied lemon citrus haze flavors. Red Headed Stranger, Lemon Kush, and Lemon Haze are all great choices. Be creative and have fun with it!
TELL US, what’s your favorite citrusy strain?