|Neutral Canna Oil||.5 cup|
|Decarbed Keif (Grams)||1.5|
|All purpose Flour||1 cup|
|Firmly Packed Brown Sugar||.25 cup|
|Baking Powder||.5 tsp|
|Baking Soda||.5 tsp|
|Dried Ginger||.5 tsp|
|Ground Nutmeg||.25 tsp|
|Ground Cloves||.125 tbs|
|Pureed Pinapple||.5 cup|
|Grated Carrots||1.35 cup|
|cream cheese||8 oz|
|unsalted butter (softened)||.5 cup|
|Confectioners' Sugar||3.5 cup|
|Vanilla Extract||1 tsp|
Preheat oven to 350 degrees F. Line 18 muffin pans with paper cupcake liners. If you plan on augmenting this recipe with kief or hash (see note above), heat canna-oil in a small pan over low heat; do not boil. Stir in kief or hash until dissolved. Set aside.
In the large bowl of an electric mixer, mix together flour, sugar, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
Mix oil into the dry ingredients then beat in eggs, one at a time, followed by vanilla. Stir in pineapple and carrots and mix until blended. Divide batter among prepared muffin cups, filling each slightly more than half-full. Bake for about 20 minutes or until a toothpick inserted into the center of a cake comes out clean. Cool in pan for about 10 minutes before removing cupcakes to a wire rack to cool completely before frosting.
To prepare icing, use an electric mixer to beat together cream cheese with softened butter for about 3 minutes or until light and fluffy. Gradually beat in confectioners’ sugar, then vanilla extract. Frost cooled cupcakes with cream cheese icing. Store frosted cupcakes in the refrigerator. Bring to room temperature 30 minutes before serving.