Baked

I tried Martha Stewart's Red Velvet Cupcake recipe about a month ago and they're friggen' AMAZING! I've remixed it a bit since then. A Mocha Red Velvet and A "Baked" Red Velvet Version. I have ganja lovin' friends over a couple times a week, and they're always in high demand.

Ingredients:

2 1/2 Cups Cake Flour
2 tbsp. Unsweetened Cocao Powder
1 tsp. Salt
1 1/2 Cups Sugar
1 1/2 Vegetable Oil
2 Large Eggs
1/2 tsp. Red Gel-Paste Food Color
1 tsp. Pure Vanilla Extract
1 Cup Buttermilk
1 1/2 tsp. Baking Soda
2 tsp. Distilled White Vinegar

Instructions:
1) Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cake flour, cocoa, and salt.

2)With an electric mixer on medium-high speed, whisk together sugar and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla.

3)Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix on medium speed 10 seconds.

4)Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.

HINTS:

-I used Apple Cider Vinegar instead of White Vinegar to add some sweetness, a tip I stole from DC Cupcakes on TLC
-When cooling the cupcakes place on top of paper towel to soak up oil, don't worry it will only be a bit oily on the bottom of them...the oil is what gives the cupcakes a moistness.
-Use Gel Food colour it's more potent than liquid. If you do use liquid, you may need the WHOLE bottle for the desired color.

For "Baked" Red Velvet Cupcakes:

You will be using the exact Recipe as above, with the addition of...

4 to 8 grams of weed , depending on how potent you'd like it.

Instructions:

1) Simmer weed in oil over medium-low heat for about 20 minutes. Drain Oil. Throw out weed, you won't be needing it. The THC (what makes you high) will be in the oil at this point. Oil will look a bit green.

2)Follow instructions as above. Enjoyyy :) * I really don't recommend more than 1 if you're a light weight. It will take about 1-2 hours to kick in.

MOCHA RED VELVET CUPCAKES:

Add 2 tbsp. of instant coffee to step 1 in the original recipe. Follow instructions as is.

CREAM CHEESE FROSTING:

8 ounces (2 sticks) unsalted butter, room temperature
12 ounces cream cheese, room temperature
1 pound (4 cups) confectioners' sugar, sifted
3/4 teaspoon pure vanilla extract

Instructions:
Beat butter and cream cheese with a mixer on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, 1 cup at a time, and then vanilla; mix until smooth. Frosting can be refrigerated for up to 3 days; before using, bring to room temperature, and beat until smooth.

2 1/2 cups cake flour (not self- rising), sifted

2 tablespoons unsweetened Dutch-process cocoa powder

1 teaspoon salt

1 1/2 cups sugar

1 1/2 cups vegetable oil

2 large eggs, room temperature

1/2 teaspoon red gel-paste food color

1 teaspoon pure vanilla extract

1 cup buttermilk

1 1/2 teaspoons baking soda

2 teaspoons distilled white vinegar

Read more at Marthastewart.com: Red Velvet Cupcakes and more delicious recipes, smart cooking tips, and video demonstrations on marthastewart.com

2 1/2 cups cake flour (not self- rising), sifted

2 tablespoons unsweetened Dutch-process cocoa powder

1 teaspoon salt

1 1/2 cups sugar

1 1/2 cups vegetable oil

2 large eggs, room temperature

1/2 teaspoon red gel-paste food color

1 teaspoon pure vanilla extract

1 cup buttermilk

1 1/2 teaspoons baking soda

2 teaspoons distilled white vinegar

Read more at Marthastewart.com: Red Velvet Cupcakes and more delicious recipes, smart cooking tips, and video demonstrations on marthastewart.com

2 1/2 cups cake flour (not self- rising), sifted

2 tablespoons unsweetened Dutch-process cocoa powder

1 teaspoon salt

1 1/2 cups sugar

1 1/2 cups vegetable oil

2 large eggs, room temperature

1/2 teaspoon red gel-paste food color

1 teaspoon pure vanilla extract

1 cup buttermilk

1 1/2 teaspoons baking soda

2 teaspoons distilled white vinegar

Read more at Marthastewart.com: Red Velvet Cupcakes and more delicious recipes, smart cooking tips, and video demonstrations on marthastewart.com