Red Velvet Cupcakes
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
- Preheat oven to 350°F and line a muffin tin with paper cupcake cups.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
- In the bowl of an electric mixer, cream together butter, sugar, and Azuca CBD sugar until light and fluffy.
- Beat egg and egg yolk into butter mixture, beating well in between each addition.
- Beat in sour cream, milk, vanilla extract, and food coloring until fully incorporated.
- Slowly beat in flour mixture until no streaks remain. Do not overmix.
- 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.
- 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.
- Decorate cooled cupcakes with cream cheese frosting and either pulverized red velvet cake crumbs or red sprinkles.