1 Cup Blueberries
1 Cup of Huckleberries
4 Cups of Hemp Flour
1 Cup Organic Hormone Free Milk or Hemp Milk
5 Teaspoons of Baking Powder
1/2 Cup of Butter or Canna-Butter
2 Cups of Sugar or Substitute
4 Organic Eggs
Hemp Milk Vanilla Icing
1 Mixing Bowl
1 Wooden Spoon
1 Cupcake Tray
STEP 1. In your bowl, mix together your Hemp flour, eggs, blueberries, huckleberries, milk, butter, baking powder and sugar. Use your wooden spoon to stir your mixture thoroughly. You want it to be as smooth as possible, without any lumps of ingredients. As a basic rule, 20 strokes around the bowl to the left, and 20 to the right, should bring you to a smooth and creamy mixture.
STEP 2. Preheat your oven to 350* F
STEP 3. Butter up your cupcake tray, to make sure that the cupcakes don’t get stuck to the tray when they are done baking.
STEP 4. Pour your mixture into the cupcake trays. Make sure not to fill the cupcake molds to the brim, to prevent making a mess, or making the tops too big.
STEP 5. Place your cupcakes on the top rack in the oven, and allow them to bake for fiften to twenty minutes, or until they can be poked with a fork and the fork prongs come out clean.
STEP 6. Once your cupcakes have cooled for a little bit, you can use any butter knife to lay down your delicious Hemp milk icing.
These delicious huckleberry and blueberry cupcakes are a great and healthy treat. If you are the gluten-free, eco-friendly, wheat-less sort of person, then these cupcakes are perfect for you. They taste delicious, and can double as a great treat to hold your daily medicine.
My favorite brand of flour is Certified Organic Prarie Emerald Hemp, available at: