Red velvet cake cups with weed
Red velvet cake is a dessert that has withstood the harsh test of time, and though it might seem like it’s not much different than your average everyday chocolate cake, it takes a whole lot of attention to detail to achieve the moist and fluffy texture and deep and rich flavors that come with it. Edibles don’t have to be the same bland thing all the time, and this is the perfect way to dress them up with flair. This red velvet cake recipe is perfect for Valentine’s day, but it can be enjoyed thoroughly at just about any point in the year.
How to make red velvet cake in cups
The trick to this kind of fancy presentation is that the cake cannot be cooked in the cups to make it happen. Instead, you’ll need to make a giant batch of red velvet cupcakes and cook it to perfection so that it’s easy to use. Unfortunately, this recipe isn’t compatible with fresh weed, so if you don’t have some cannabis-infused vegetable oil on hand, then you might want to check out our handy guide on how to make some.
Preparation time: 15 minutes
Cooking time: 24 minutes
Calories per serving: 63
Servings: 8
Cake ingredients
- 1 egg
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- 2/3 cup cannabis-infused vegetable oil
- ½ cup buttermilk
- 2 tablespoons cocoa (unsweetened)
- 2 tablespoons red food dye
- 1 teaspoon vanilla extract
- ¾ teaspoon white vinegar
- ½ teaspoon salt
- ½ teaspoon baking soda
Frosting ingredients
- 3 ¾ cups icing sugar
- 8 ounces softened cream cheese
- 3 tablespoons softened butter
- 2 teaspoons vanilla extract
Tools
- Cupcake baking tin
- Cupcake liners
- Large bowl
- Two medium bowls
- Small bowl
- Electric mixer
- Tablespoon
- Whisk
- Toothpick
- Stand mixer
- Knife
- 8 small glass cups
Instructions
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Start by preheating the oven to 350°F and lining the cupcake tray with liners.
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Add the cocoa, flour, and salt to a large mixing bowl and use a whisk to sift them together.
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In a separate bowl, combine the cannabis-infused cooking oil with the granulated sugar and egg, and use an electric mixer on low.
Now you will need to keep your electric mixer at the slowest speed possible while you add in the food coloring and vanilla. Keep mixing until the ingredients are smooth and have an even color and consistency.
Slowly pour in the buttermilk and raise the mixing speed to a medium until it is thoroughly incorporated.
In four separate batches, add the flour mixture to the liquid one. Doing this gradually allowing for an easier job and ensures that everything is evenly distributed throughout the batter.
Add the baking soda and vinegar to a small mixing bowl and whisk them together until the powder dissolves which is typically around 10 seconds.
The red velvet cake batter is now ready to cook, so fill up your muffin liners approximately ¾ of the way and then make them in the oven for 24 minutes or until they pass the toothpick test.
As the cupcakes cool, you will need to prepare the icing. To do this, add the butter, vanilla, and cream cheese to a stand mixer and combine them on high.
Finally, add the icing sugar to the mix and after a minute or two of stirring, you will have the perfect frosting that is ready to go.
Peel the liners off the cupcakes and then cup each of them into slices. Each piece will act as a single layer, so if you want a double-layered red velvet cup, then cut them into halves or if you want three, dice them into even thirds.
Get the glass cups ready and drop one slice into the bottom of each.
Scoop a small amount of frosting onto the top of each cake slice and top it off with another layer of red velvet cake. Keep going until you have every layer including the top coated with a generous layer of fluffy white icing.
Now your red velvet cake cups are ready to enjoy or serve, and if you want an extra special treat, try topping each one with a small handful of chocolate chips, nuts, or sprinkles.
