It's my birthday and I baked myself a cake. Actually, cupcakes… and technically I baked them last night so I could make this little b-day post today. I'm thirty-four today (ouch, that hurts to type). It's the age that you start to forget what age you are… the age when you realize how silly you were when you felt old at 28. And it's the age that you have to start taking really good notes because you just can't keep "it all" in your head anymore.

They say avocados and chocolate are brain foods right? (I don’t know who says, but it seems like something I might have read somewhere). I know it sounds weird and maybe a little gross to put them together but it actually works to make really thick and rich chocolatey frosting.

But here’s a tip – don’t let your husband watch you put the green stuff into the blender. Of any recipe I’ve made, this was perhaps the one he was doubting the most. But, of course, he loved it in the end.

For the recipe: Chocolate Cupcakes with Avocado Frosting

Source: loveandlemons.com

• 3 eggs (I used extra-large)
• 300g sugar
• 175ml canola oil
• 5ml vanilla essence
• 60ml hot water
• 240g cake flour
• 15ml baking powder
• 1 ml salt
• 5ml ground cinnamon
• 2.5ml nutmeg
• 200g finely grated beetroot
• 100g finely grated carrot (you could probably substitute this with more beetroot)
• 50g coarsely chopped pecan nuts or walnuts

• 60g butter
• 130g icing sugar
• 15ml lemon juice
• 30ml finely grated lemon zest

• 1 3/4 cups cake flour, not self-rising
• 1 1/4 cups unbleached all-purpose flour
• 2 cups sugar
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter, cut into 1-inch cubes; room temperature
• 4 large eggs
• 1 cup whole milk
• 2 teaspoons pure vanilla extract
• 1 ½ cups fresh blueberries plus 2 tablespoons flour

• 8 ounces cream cheese, softened to room temperature
• 2 sticks (1 cup) unsalted butter, softened to room temperature
• 2 pounds confectioners’ sugar, sifted
• 2 teaspoons clear vanilla extract*

1. Preheat oven to 325 degrees. Line cupcake pans with paper liners and set aside. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric hand mixer, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.

2. In a medium bowl, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts. Be sure to scrape down the sides of the bowl before each addition. Beat the batter until ingredients are thoroughly combined, but do not overbeat.

3. In a medium bowl, gently toss the blueberries with 2 tablespoons of flour, the carefully fold the blueberries in the batter.

4. Use a large scoop to divide batter evenly among liners, filling about 2/3 full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 18 to 22 minutes.

5. Transfer to a wire rack to cool completely. Repeat process with remaining batter.

For the Cream Cheese Frosting:

1. In a the bowl of a stand mixer fitted with the paddle attachment on in a large bowl with an electric hand mixer, cream together, cream cheese and butter until well combined.

2. With the mixer of low, gradually add the confectioners’ sugar until thoroughly incorporated and smooth. Add vanilla and mix to combine. Pipe cupcakes with cream cheese frosting. If desired, garnish cupcakes with a fresh blueberry.