Green & Gold Timbers Cupcakes


“When I go make sure I’m wearing green & gold”

I first made these cupcakes pre-blog when the Timbers got to the Western Conference Final back in 2013. This year we’ve defied the odds and are ending the season in the MLS Cup Final on Sunday. For a team with such deep-rooted soccer history with the most passionate fan base in all of North America (I’m talking about you, Timbers Army), this is a big deal.


The Timbers have been around for 40 years, but only became a professional MLS team 5 years ago and this will be the team’s first appearance in the cup final.


This year the team has overcome injuries, an up-and-down season and a ridiculous 11 round penalty shootout to get to the final where they’ll face the Columbus Crew in Columbus, Ohio.

To celebrate, these slightly chocolatey chocolate chip cupcakes with green & gold frosting are making their second appearance in my kitchen.


In order to get the green & gold swirl frosting, I put green frosting in one small piping bag, gold frosting in another, then placed both of them in a larger piping bag and piped them out together. Feel free to pipe one colour on top of the other if you’d prefer that.

Go Timbers!


Green & Gold Timbers Cupcakes: 



  • 2 eggs
  • 1 stick (1/2 cup) butter, softened
  • 1 cup sugar
  • 1/2 cup milk
  • 2 cups self-rising flour
  • 1/2 cup semi-sweet chocolate chips
  • 1 tbsp. cocoa powder


  • 1 cup (2 sticks) butter, softened
  • 3 cups powdered sugar
  • 2 tbsp. heavy cream
  • 2 tsp. vanilla extract



  1. Preheat oven to 350°F.
  2. In a medium size bowl, lightly beat the eggs, add butter and sugar, then mix until light and fluffy.
  3. Add milk and flour, stir to combine. Add the chocolate chips and cocoa powder and stir through the mixture. Beat until light and creamy.
  4. Divide mixture between cupcake liners (depending on how full you fill them, between 12 and fifteen liners). Bake for 18-20 minutes until risen and firm to the touch, stick a toothpick in the middle to make sure they’re cooked through. Allow to cool for a few minutes and then transfer to a wire rack. Allow to cool fully before frosting.


  1. Combine butter and powdered sugar. Add cream and vanilla and combine.
  2. Divide frosting in half and colour one half yellow and one half green (I used gel food colouring).
  3. Pipe frosting onto cupcakes.




We’re getting all Spanish on the blog this week with the recipe for some fluffy, lemony magdalenas.

These are similar to the French madeleine but are made in cupcake form, have a little more lemon love and don’t need a fancy pan to make them!


They come together so fast and they taste really good. Chances are you have all of the ingredients at home already, maybe with the exception of the lemons.


A cup of tea or coffee and a magdalena are a match made in heaven, trust me 😉 It’s like having a little bite of sunshine on these dreary, wet days here in Portland.


Makes 12


  • 4 eggs
  • 3/4 cup sugar, plus more for sprinkling
  • 1/2 cup (1 stick) unsalted butter
  • Zest of two lemons
  • 1 tbsp. milk
  • 1 2/3 cup all-purpose flour
  • 1 tbsp. baking powder


  1. Preheat oven to 375°F. Place 12 cupcake liners in a muffin pan and set aside.
  2. Whisk together the eggs and sugar. Melt your butter and slowly add it to the eggs and sugar, mixing to incorporate. Add the lemon zest and milk.
  3. In a separate bowl, whisk together flour and baking powder, then add to the other ingredients to create your batter.
  4. Fill each cupcake liner 1/2 full and sprinkle with some sugar.
  5. Bake for 18 minutes, until lightly browned and cooked through. Place on a wire rack to cool.


Pumpkin Spice Macarons with Chocolate Ganache


It’s been so long since I made macarons that I actually think I was having some withdrawal symptoms.

I’ve been dreaming up this flavour combination for a long time. I made up my own pumpkin spice mix at the beginning of the autumn season when I made these pumpkin spice sugar cookies so I have a nice little jar of the stuff in my cupboard that’s been calling my name asking to be used.


Who am I to argue with the magical combination of cinnamon, allspice, nutmeg, ginger and cloves?

I won’t do it. Give in to the pumpkin spice call.


These macarons don’t contain any actual pumpkin, just the sweet spice taste of the season in both the shell and gauche.

It’s good, guys.


I tried to have the shells be a bright vibrant orange colour, but because I used the Italian meringue method for these guys, it ended up as a pale orange/peachy colour. Beautiful, just not what I was going for. Next time I’ll use the whole bottle of orange gel colouring 😉


Pumpkin Spice Macarons with Chocolate Ganache:
Makes about 40 macarons



  • 200g powdered sugar
  • 200g almond flour
  • 1 tsp. pumpkin spice
  • 160g egg whites, separated into two 80g portions
  • 200g sugar
  • 2 1/2 fl. oz. water
  • Orange gel/powder food colouring (optional)


  • 6 oz. chopped bittersweet chocolate
  • 1 1/2 tsp. pumpkin spice
  • 3/4 cup heavy cream


  1. In a food processor, process the almond flour and powdered sugar. Sift into a bowl and set aside.
  2. In a saucepan, bring the water and sugar to a boil. Without stirring, make sure the temperature of the syrup doesn’t go above 240°F.
  3. Gently beat 80g of egg whites to soft peaks, then increase the speed of your mixer when the temperature of the syrup hits 220°F. When the syrup reaches 240°F remove from the heat and pour in a thin stream into the beaten egg whites. Continue to beat meringue for about 10 minutes so it cools.
  4. Combine the almond flour/powdered sugar and remaining 80g egg whites, making a smooth almond paste. Add the pumpkin spice and food coloring (if using) and fully incorporate into paste.
  5. Using a flexible spatula, incorporate about 1/3 of the meringue into the almond paste to loosen the mixture, then add the rest of the meringue, carefully incorporating it into the batter.
  6. Line baking sheets with parchment paper or silicone baking mats. Put the batter into a piping bag fitted with a large pastry tip. Pipe out rounds, about 1-1 1/2″ wide. Tap the bottom of trays against your countertop and allow to rest for 30 minutes.
  7. Heat oven to 300°F. Bake macarons, one sheet at a time, for 14 minutes.
  8. To make the ganache, put your chopped chocolate and pumpkin spice in a heatproof bowl. Bring your cream to a boil and pour over chocolate. Let it stand for about a minute, then stir to create your ganache. Let it cool and thicken until it reaches a piping consistency.
  9. Pipe your ganache onto one half of each macaron pair and gently sandwich together.