Recipe from Ashley Boudreaux
Inspired by the infamous UFO that graced the stage of psychedelic noise-pop band the Flaming Lips,
these space cakes will send you to the bright side of the moon! Continually innovating and conducting
sonic experiments, the Flaming Lips have long established their reputation as America’s preeminent
psychedelic rockers. Known for spectacular live performances featuring people dressed up in furry
animal costumes, sexy dancing alien girls, glitter, confetti, balloon drops, and a human-size hamster
ball, a Lips show is the perfect place to eat a space cake and rocket off into a world of futuristic
daydreams. Ashley Boudreaux is a fixture behind the scenes at many music festivals, and she invented
these incredible cakes after seeing the Flaming Lips perform. This bizarre recipe creates a truly
unique dessert redolent of the sensual memories of a hot summer day: cannabis, blackberries, and a
little fire to toast your marshmallow!
STONES 12
CUPCAKES
12/3 cups all-purpose flour plus more for pan
½ teaspoon salt
1¾ teaspoons baking powder
1 cup granulated sugar
½ cup Crisco or other shortening
½ cup Simple Cannabutter (see recipe), at room temperature
2 eggs
½ cup milk
½ teaspoon vanilla extract
½ teaspoon lemon extract
FROSTING AND FLAMING
1 cup confectioners’ sugar
1 tablespoon blackberry juice (you can put 5 blackberries through a garlic press to get the juice)
1 teaspoon fresh lemon juice plus more for garnish
Lemon zest for garnish
12 whole blackberries for garnish
12 tablespoons marshmallow cream or 6 large marshmallows
Granulated sugar for sprinkling
Equipment: Kitchen torch or skewers
1. Preheat the oven to 350°F.
2. To make the cupcakes, in a large bowl, mix together the flour, salt, and baking powder. Set aside.
3. In a large bowl, cream the sugar with Crisco and cannabutter. Add eggs, milk, vanilla, lemon
extract, and the flour mixture one at a time, mixing thoroughly after each addition.
4. Grease and flour your cupcake pans before filling three-quarters full with cake batter. Bake 1 hour.
Cool completely before frosting.
5. To make the frosting, stir together confectioners’ sugar, blackberry juice, lemon juice, and 1½
teaspoons water in a large bowl until you reach the desired consistency. Taste and adjust flavoring as
needed.
6. Frost the cupcakes immediately and garnish with lemon zest and whole blackberries.
7. To flame the cupcakes, put 1 tablespoon of marshmallow cream (or half a marshmallow) on top of
each cupcake, sprinkle with granulated sugar, then dampen it with a squeeze of lemon juice. Light up
your torch and apply the flame to the marshmallow until it is nicely toasted. If you do not have a
kitchen torch, you can toast your marshmallows the old-fashioned way, over a fire; or, soak a skewer
with water, thread your marshmallows onto it, and carefully toast over the flame of a gas burner
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