JeffThe420Chef
May 23, 20161 min
Updated: Jan 27, 2020
INGREDIENTS
1 cups all-purpose flour
½ teaspoon salt
½ teaspoon baking powder
1 teaspoons baking soda
½ cup unsweetened cocoa powder
½ cup Cane Sugar
½ cup Brown Sugar
4 Tbsp CannaButter (melted) (see recipe on http://bit.ly/Cannabutter)
4 Tbsp of non infused butter (melted)
½ cup hot coffee
½ cup milk
3 egg yolks
1 teaspoon almond extract
Almond Fondant (see recipe of www.jeffthe420chef.com coming soon)
HOW TO MAKE IT:
Preheat oven to 325º
In a large mixing bowl, SIFT together the dry ingredients
Add melted CannaButter, coffee and milk and mix at medium speed for 2 minutes. Add eggs and almond extract and beat 2 more minutes
Pour into paper lined muffin tins pans (3/4 full)
Bake for 18 Mins
To ice, roll out Almond Fondant and use an inverted glass (or shot glass for mini’s) to cut out a round top, then place on top of cupcakes and refrigerate for 30 mins. (hit: make sure to grease the rim of the glass with Crisco to make it easier and so the Fondant doesn’t stick to the glass)