They were perfect on a Road Trip to Spring Training & Survived the Cooler at Spring Break. I am always looking for CBD recipes to curb my anxiety and provide pain relief. CBD is my “2 birds with 1 stone” answer. To Ease Anxiety & Reduce Inflammation – that equals pain relief for me. I know I am going to need it. These longer days and the start of Daylight Savings time; admittedly gives me a boost. I notice my interest in social activities and entertaining grows. Unfortunately, my anxiety does too. Sometimes just the thought of entertaining or being the host will make me anxious and stretch me a little thin. So-why then do I push myself to have guests and serve food and drinks you might ask???
Because IT’S EASTER! I ADORE EASTER. I am the uncle that loves candy and sweets, chocolates and ice cream, cookies and all the things grandma warned us about. Right now I am making key lime topped cupcakes and humming my favorite Easter song from childhood yesterday.
Here Comes Peter Cottontail,
Hopping Down the CBD Trail,
Hempity, Hoppity – Relief’s Here to Stay!
Bringing all the Girls and Boys
EDIBLES & CBD JOY!
Hempity, Hoppity – Easter’s On Its Way!
What? Cheesy…I know you’ll forgive me when you try this CBD mini-cupcake dessert recipe.
1½ tsp. 1000mg. Extra Strength CBD tincture (I love the Mojito Lime from Made by Hemp.)
1 small (4-serving size) box of vanilla instant pudding and pie filling mix
1½ cups whipping cream
¼ cup Key Lime juice (usually bagged for juicing or use reg. lime juice). You may need 3.
3 drops green food color
1½cups powdered sugar (sift twice to improve topping smoothness)
For the cupcakes use
1box Betty Crocker™ Super Moist™ yellow cake mix (plus eggs-oil & water for the mix)
1container Betty Crocker™ Whipped fluffy white frosting
1tablespoon Key lime or regular lime juice
1/2teaspoon grated Key lime or regular lime peel
Step 1: Make topping. In large bowl, beat CBD oil and pudding mix until combined. Whip cream for 2 minutes. Let stand 3 minutes. Beat in 1/4 cup Key lime juice and the food color; stir in powdered sugar until smooth. Cover and refrigerate until cold. Start mini cakes.
Step 2: Heat oven to 350°F (325°F for dark or nonstick pans).
Step 3: Place regular size paper liners in a 12 cup muffin tin and mix cake batter as directed on box.
Step 4: Spoon about 1 rounded tablespoonful batter into each muffin cup. Cups will be about one-third full. Refrigerate remaining batter.
Step 5: Bake 12 to 16 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Repeat with remaining batter making 12 more cupcakes. Bake. Cool completely, about 15 minutes. (This recipe is for 24 cupcakes and uses only ½ the batter-the CBD is in the topping, so let the kids bake the remaining batter & ice them…while you make the 24 for the adults!
Remove paper baking cups from cupcakes. Place on serving plate. Swirl about 2 teaspoons topping on top of each cupcake.
Stir frosting in container 20 times. Gently fold in 1 tablespoon Key lime juice and the grated lime peel. Spoon frosting into quart size zip top bag. Cut 1/2-inch opening from bottom corner of bag. Squeeze 1 rounded teaspoonful frosting from bag onto topping. Garnish with tiny lime wedge.
Trust me. You’ll never miss the candy or the worry over “being yourself” AFTER the cupcake!