Simple Recipe For Pot Pistachio Cupcakes
Servings: 24 Cupcakes
- ¾ Cup of Cannabis-Infused Butter Room Temperature
- 2 Teaspoons of Vanilla Extract
- 4 Large Eggs
- ⅔ Cup of Milk Room Temperature
- ¾ Teaspoon of Salt
- 2 Teaspoons of Baking Powder
- ¾ Cup of Cake Flour
- ¾ Cup of All-Purpose Flour
- 1 ½ Cups of White Sugar Divided
- 1 Cup of Roasted Pistachio Nut Meats
At an old desk job of mine, I was fortunate to have a fairly-decent community kitchen just a couple steps away from my work-station. My bosses, for one reason or another, deemed it incredibly important to only have the best snacks on hand. Which was just another way of saying “most expensive.” Which, don’t get me wrong, I was lucky to enjoy. But, while they had all sorts of pricey snacks to partake in, I usually found myself walking back to my desk with a handful of pistachios every single time. The flavor felt classier than the typical nut, and I’ve been a fan of their glorious green ways ever since. Which is why I came up with this recipe for Pot Pistachio Cupcakes.SEE ALSO: Step-By-Step Recipe For Salted Caramel Cannabis Rice Krispie TreatsThese Pot Pistachio Cupcakes are tremendous in every single way imaginable. They taste like they were prepared by a 5-star baker, don’t take very long to make, and the insanely easy recipe required to adequately pull these off could be completed by even the most inexperienced enthusiast. It is, in many ways, the ideal edible to make at home.For this high-brow, high-inducing batch of cannabis cupcakes, you’re going to need:
Cost: approx. $20+
For starters, preheat your oven to 350°, and line 24 muffin cups with specific paper liners.
Next, in a blender or food processor, blend your pistachios together with ½ cup of sugar. Keep that going until the contents are finely ground together.
Now, in another mixing bowl, sift your salt, baking powder, cake flour, and all-purpose flour together.
Upon completing that step, you will need to grab another mixing bowl – a bigger one this time. In this one, with an electric mixer, beat your cannabis-infused butter together with 1 cup of sugar, until the contents become light and airy.
When that happens, beat in your eggs, one at a time. And don’t beat in the next egg, until the current one is fully incorporated into the butter mixture.
Then, in yet another bowl, mix together your vanilla extract and milk.
Alternatively add and stir in your flour mixture and your milk mixture into the butter mixture, but only do so in small amounts. Be sure to start and end with the flour mixture. Keep stirring those together until they just about blend in with the mixture. This is your batter.
Next, fold your pistachios into your batter, and proceed to spoon this deliciously dank pistachio batter into your muffin cups, but only fill them up about ⅔ of the way.
When your oven is ready, toss those suckers inside to bake for about 15-18 minutes.
Then, if they pass that traditional “toothpick test of done-ness,” you can remove them from the oven, and place them on the counter to cool down in their muffin mold for 5 minutes, before transporting them onto a wire rack to complete their cool-down.
And there you have it, party people. An undeniably delicious recipe for Pot Pistachio Cupcakes!
Serving: 1Cupcake | Calories: 175.3kcal | Carbohydrates: 20.9g | Protein: 3.2g | Cholesterol: 46.8mg | Sodium: 150.6mg
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