Recipes

Adapted from Allrecipes

Makes 12 servings, 25 mg Azuca CBD each 

Ingredients

1 cup flour 

3 Tbsp + ½ tsp cocoa powder 

½ tsp baking soda 

¼ tsp salt 

⅓ cup + 1 Tbsp butter, softened 

¾ cup sugar 

2 ½ Tbsp Azuca CBD Sugar 

1 egg 

1 egg yolk 

⅓ cup + 1 Tbsp sour cream 

3 Tbsp + ½ tsp milk 

¾ tsp vanilla extract 

1 Tbsp red food coloring

Cream Cheese Frosting: 

8 oz cream cheese, softened 

8 Tbsp (1 stick) of butter, softened 

¾ tsp vanilla extract 

1 cup powdered sugar, sifted (or more to taste)

Process

1. Preheat oven to 350°F and line a muffin tin with paper cupcake cups. 
2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside. 
3. In the bowl of an electric mixer, cream together butter, sugar, and Azuca CBD sugar until light and fluffy. 
4. Beat egg and egg yolk into butter mixture, beating well in between each addition.  
5. Beat in sour cream, milk, vanilla extract, and food coloring until fully incorporated. 
6. Slowly beat in flour mixture until no streaks remain. Do not overmix.  
7. Pour batter into prepared muffin cups, ⅔ of the way up. Bake for 20 minutes or until an inserted knife comes out clean. Allow to cool in the tin for 5 minutes, then remove and let cool completely on a wire rack.   
8. In a cleaned bowl of an electric mixer, combine cream cheese, vanilla, and butter. Beat until light and fluffy. Slowly add in powdered sugar and continue to beat until completely smooth.  
9. Decorate cooled cupcakes with cream cheese frosting and either pulverized red velvet cake crumbs or red sprinkles.