chocolate cacao cupcakes + coconut matcha buttercream

I was thinking about this today, I don't think I have ever actually celebrated St. Patty's Day? When I think about myself though that is not really that shocking. I did go through a party stage in my early 20's but it was never that full on every holiday must be partied for kinda of stage. I also don't drink beer and I feel like St. Patty's Day is a big beer at the pub kind of holiday. 

You know come to think of it I actually may have celebrated it one time, and I am pretty sure I wore a bright pink silk shirt, wore my hair in pigtails and drank wine! haha that seems a little more me. 

Either way, even though I may not celebrate in the beer or partying way I can celebrate in the cupcake way. This is actually my very first cupcake recipe, so that alone is call for celebration. The moment I made these cupcakes I was like note to self I must make more cupcakes in my future. I am not sure why I gravitate more to cakes. Cupcakes really are quite fun and the decorating stage is something you can go wild with really (my wild included the coconut flakes but I dare you to go wilder haha). Plus they are just fun to eat.

This cupcake batter is unreal, it is my go-to chocolate cake/cupcake recipe. Honestly I am not sure that I will ever use another chocolate batter recipe in my life, this one is that good. I recently shared it here along with a raspberry cream cheese frosting that is quite delightful as well. Ok it's more than delightful it is really damn friggin good!

I have been using this recipe for years and years and years. It is a family favourite all around. My family, Paul's family, my extended family, they have all had it made for them for one occasion or another and every single time people are swooning over how good it is. 

The batter is the perfect chocolate richness from the combination of cacao and coffee (a must in my books for any chocolate cake to have as the coffee enhances the chocolate flavour) and it is incredibly moist and fudgy from the use of maple syrup and buttermilk. So cheers to St. Patty's Day may it will filled with all things green or in my case pink silk xx 


chocolate cacao cupcakes + coconut matcha buttercream

dry ingredients

1 3/4 cups all-purpose flour

3/4 cup cacao powder

1 cup cane sugar

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1/2 tsp himlayan salt

wet ingredients

1 1/4 cups fresh brewed coffee

1 cup pure maple syrup

1 cup buttermilk

1/2 cup melted butter

2 eggs

1 tbsp pure vanilla

coconut matcha buttercream

4 1/2 cups icing sugar

1 cup unsweetened shredded coconut

1/2 cup butter

4 tbsp coconut milk

1 tbsp matcha

1 tbsp pure vanilla

directions

preheat the oven to 350 degrees. line two muffins pans with paper cupcake liners.

in a large bowl mix all of the wet ingredients together. set aside. 

in a medium bowl mix whisk the maple syrup, buttermilk, vanilla and eggs together. let the fresh brewed coffee and melted butter cool slightly before gradually adding them into the buttermilk mixture, whisking continuously. 

pour the wet ingredients into the dry ingredients and stir until just mixed. pour the batter into the muffin pans and bake for 20 minutes (until a toothpick comes out clean).

let the cupcakes cool completely before icing

icing

in a stand mixer cream the icing sugar and butter together. add in the matcha, coconut flakes and vanilla and mix. next add in the coconut milk until you get your desired thickness, I used 4 tbsp but I would add the milk tbsp by tbsp in case you need to use more or less.

either spread on the buttercream with a knife or you can pipe it on with a piping bag and tip. I sprinkled extra coconut flakes on top of the buttercream afterwards for prettiness!


Avocado two ways on sourdough with poached eggs & balsamic radicchio

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Exactly a year ago today Paul and I were in Europe. It was the first time for us both and we fell in love. Like a deep set, we both probably should have been born in Europe love. Ironically this post that I am sharing today is inspired by an avocado toast that I had in a restaurant in Budapest. It was so good we went back three times just to get this same avocado toast. 

The restaurant is called Liberte Grand Cafe & Restaurant and if you are in the Budapest neighbourhood I highly recommend it. Not only was the avocado toast delicious, their french toast was unlike anything I have ever had. About two inches thick, pillowy soft and covered in a luscious raspberry sauce and whipped cream. The americanos were a total delight as were the fresh squeezed juices and grand salads. Needless to say we went back more than once, in fact on our last morning in Budapest while Paul stayed back to rest a little I went back for one last avocado toast by myself it was that good. 

perfecting the poached egg + sourdough with avocado two ways-33.jpg

So yes, this post is completely inspired by the Liberte and our time in Europe. How they actually made their avocado cream I am not sure but the one on this here toast of mine is pretty grand itself. It is the simplest of recipes really but going that extra mile with the avocado cream and then the thinly sliced avocado on top makes this easy breakfast seem a whole lot more magical. Plus we all love avocado so why not jazz it up a bit two ways! 

Feel free to get fancy and pipe on the avocado cream like I did for these photos but reality is I mostly just spread it on, no one needs to hassle of cleaning piping bags in the morning. 

I hope this post can inspire you to remember one of your favourite travelling meals, share it with me below if you feel called. Food memories and stories are pretty much my favourite thing to hear.


avocado two ways on sourdough with poached eggs & balsamic radicchio

ingredients

1 loaf of bakery sourdough (sliced)

4 poached eggs

1 avocado thinly sliced

1 radicchio

1 cup arugula

1 tbsp balsamic glaze

avocado cream

1 avocados

juice of one lime

1 clove of garlic

1/3 cup of cilantro

4 tbsp of olive oil

1 tbsp apple cider vinegar

salt & pepper to taste

directions

in a food processor add one avocado, along with the rest of the avocado cream ingredients and blend until smooth. set aside in the fridge.

toss your arugula and roughly chopped radicchio with a tbsp of balsamic glaze. set aside.

perfectly poached eggs:

heat the water: add enough water to come 1 inch up the side of a narrow, deep 2-quart sauce pan. bring to a simmer over medium heat. add the whole eggs with shell gently into the water for 10 seconds, take the eggs out and let cool down for 30 seconds. this trick will help keep the egg white together when you crack the egg into the water (it is Julia Child's trick and it works amazing).   

add 2 teaspoons of white vinegar to the water and bring it back to a simmer over medium heat.

gently crack the eggs into the simmering water one at a time. 

let them poach: once you crack the eggs into the water, let them sit, don't poke at them. you can gently lift them from the bottom after a minute or so if they are sinking. I let my eggs simmer for about 5 minutes and I find that is the perfect medium poach. adjust time accordingly to how you like your eggs poached.

remove the eggs with a slotted spoon and set onto a piece of paper towel. 

toast your sourdough. spread or pipe your avocado cream onto the toasted sourdough. add some thinly sliced avocado on top of the cream. next add your poached egg and top with some arugula & radicchio tossed in balsamic. season with salt and pepper and serve.