SEXY CANNABIS CARROT CUPCAKES – WEED RECIPE

Moist and tasty with plenty of healthy ingredients, Cannabis Carrot Cake is something any baker can be proud of producing and it also comes with the peace of mind that all of your ingredients are organically delicious! When cooking with cannabis one of the main challenges is making sure that the mixture is evenly distributed to allow for a reliable dose in each portion. That’s why we always favor single serving items, like cupcakes for example rather than large sheet cakes that get cut into less reliably dosed pieces.

For Our Carrot cupcakes we use:

Cannabis Cooking Ingredients:
4 Free Range Organic Eggs
2 Cups of Sugar In The Raw
2 Cups of All-Purpose Flour
3 Teaspoons of Ground Cinnamon
1 Teaspoon of Baking Soda
1 Cup of MARIJUANA COOKING OIL
1 Teaspoon of Baking Powder
1 1/2 Teaspoons of Ground Allspice
1/2 Teaspoon of Salt
3 Cups of Grated Carrots

Weed Food Tools
1 Rubber Spatula
1 Muffin Tray
2 Bowls
24 Muffin Cups

Marijuana Meal Instructions:
Make sure you use a very large bowl to make clean-up easier. Crack the eggs and beat them like they owe you money, while adding the sugar and Canola oil to the mix.

In a separate bowl combine the flour, cinnamon, baking soda, allspice, baking powder and salt. Stir it vigorously until the entire mixture is uniform. If you leave patches of ingredients, you wind up with cupcakes nobody wants to eat. So do a good job the way your mom would, not some half-assed college frat boy attempt at cooking.

When the egg bowl and the mix bowl are each uniform, they are finally ready to consummate their relationship. Gradually add the mixture of flour and spices to the eggs. For these eggs, it really is their first time, so remember to be gentle. A rubber spatula is their toy of choice, so use one to fold the mixture together. We aren’t going to punish them with a metal spoon, we want them to enjoy every moment of their time together.

Now that the eggs and spices are together in harmony, it’s time to get kinky by stirring in all 3 cups of grated carrots. Don’t be bashful, these eggs have now been around the block a few times already and they want you to work them with a confident hand as you give them all the carrot they can handle! The smell of their commingling is awesome, but don’t eat the batter, it’s raw eggs and that’s a no-no.

Remember to grease your muffin cups with enough lube to keep them happy. Then pour the mixture into each of them and fill them up two-thirds full. If you fill them to the top they’ll be drooling over the edges and that’s really not a classy way to cook. Preheat the over to 325° and bake the tray for about 25 minutes. You’ll know they are done when you can stick a toothpick in all the way down deep near her center and have it come back out clean.

Be sure to let the cupcakes cool for 5 full minutes so they can slide out of the pan and be placed on a wire rack or other cooling surface. You can also let them cuddle up in the tray until they cool down but that takes a lot longer.

Some people have to smear frosting on everything, but doing that to these sexy carrot cupcakes is a sin! With frosting all over them you can barely taste the love you put into your work, and you wind up with what looks like a moneyshot all over your lips. Skip the frosting and place an elegant carrot topper on them instead of just let them do their thing completely naked. They know how to make everyone say ahhhh without any fancy outfit at all.

Enjoy!