Jesus in the Kitchen

I find my soul connecting to the love of the Father, and my heart able to communicate to Him so easily [whilst in the kitchen]

These are the cupcakes I make every spring. They are light, pretty, fluffy and gone before you know it—Like cherry blossom trees in spring!

I made them this Easter Saturday and delivered the to many of our special friends here in South Africa. It’s one of my favorite things to do—bake and deliver to my friends.

I actually meet with Jesus in a crazy deep way whilst in the kitchen. It’s therapeutic to hear the hum of the blender while I’m mixing up a batch of whatever I need to be baking or cooking that day. I find my soul connecting to the love of the Father, and my heart able to communicate to Him so easily. I usually walk away with fresh insight and understand in all my problems, and encouraged etc.

Yay for a Creative God that loves to meet with us as we create with Him!

 

Spring Cupcakes

Spring Cupcakes

By Bethany Reid Published: April 22, 2013

  • Yield: 12 Cupcakes (12 Servings)

These are the cupcakes I make every spring. They are light, pretty, fluffy and gone before you know it! Like cherry blossom trees in spring.

Ingredients

Instructions

  1. *Special equipment: 12 bun muffin pan, lined with muffin papers. *Royal Icing Recipe Follows
  2. Take everything you need out of the fridge in time to get to room temperature - and this makes a huge difference to the lightness of the cupcakes later - and preheat the oven to 400 degrees F.
  3. Put all of the ingredients for the cupcakes except for the milk into a bowl and blend with a hand beater until combined, then add the milk to form  a smooth dropping consistency.
  4. Divide the mixture between a 12-bun muffin tin lined with muffin papers, and bake in the oven for 15 to 20 minutes. They should have risen and be golden on top. Let them cool a little in their tins on a rack, and then take them carefully out of the tin to cool in their papers, still on the wire rack.
  5. Ice with Royal Icing Royal Icing: 2 large free range egg whites  3 cups confectioners' sugar 1 teaspoon lemon juice Combine the egg whites and confectioners' sugar in a medium-size mixing bowl and whip with an electric mixer on medium speed until opaque and shiny, about 5 minutes. Whisk in the lemon juice, this will thin out the icing. Beat for another couple of minutes until you reach the right spreading consistency for the cupcakes. Yield: sufficient to generously ice 12 cupcakes
Bethany Reid
and her husband, Jeff, lead a community of Jesus followers in Cape Town, South Africa. They are passionate about discipleship, community, sports, food and fashion. And they love YWAM. Follow them at: www.followthereids.com