Canna-Banana Cupcakes with Honey-Cinnamon Frosting
What We’ll Need:
1 1/2 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (113 grams) cannabutter, melted but not hot
1 1/2 cups mashed bananas (about 4 ripe bananas), plus 1 whole banana, for garnish (optional)
2 large eggs
1/2 teaspoon pure vanilla extract (try to use the good shit)
1 1/4 cup confectioners’ sugar
1/2 cup (113 grams) cannabutter, room temperature
1 tablespoon honey
1/8 teaspoon ground cinnamon
1. Preheat oven to 300 degrees F. Line a standard 12-cup muffin pan with paper liners. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
2. Make a well in center of flour mixture. In well, mix together cannabutter, mashed bananas, eggs, and vanilla. Stir to incorporate flour mixture (do not overmix). Dividing evenly, spoon batter into muffin cups.
3. Bake until a toothpick inserted in center of a cupcake comes out clean, 35 to 40 minutes. Remove cupcakes from pan; cool completely on a wire rack. Spread tops with frosting. Just before serving, peel and slice banana into rounds, and place one on each cupcake, if desired.
Directions for the frosting:
1. In a medium bowl, using an electric mixer, beat confectioners’ sugar, cannabutter, honey and ground cinnamon until smooth, 4 to 5 minutes.