Blessings and Cupcakes

Last night, I gathered with some girlfriends, we all pitched in to bring items for blessing bags. These are bags we will keep in our cars, and hand out when we see those in need. We packed essentials like bottled water, granola bars, soap, toothbrush and toothpaste, and socks. All of our children got involved and it was a wonderful lesson for them, and they were more than excited to help out. We left a note in each bag with the front simply “Just because you matter”. I hope this will mean to others as much as it does to us. Everyone should feel loved and important because our Father see’s us all the same!

“God so loved the world that he gave his only Son, so that everyone who believes in him won’t perish but will have eternal life.” John 3:16 (CEB) 


Of course, it wouldn’t be a party at my house if we didn’t have dessert and I’ve clearly been on a cupcake kick lately, but nobody around is complaining. My husband isn’t much of a cake guy, or any sweets really so the next best option is to pawn them off on friends and coworkers 🙂

I wanted to try something new, something classic and these vanilla almond cakes were perfect. The flavor is the perfect “wedding cake” and would be amazing for a bridal shower or party! The recipe is not my own, I grabbed it from!

Here’s the recipe for about 22 – 24 cupcakes:



  • 3/4c butter, softened
  • 1 1/2c sugar
  • 2c all-purpose flour
  • 2 Tbsp cornstarch
  • 1 Tbsp baking powder
  • 3/4 tsp salt
  • 1c milk
  • 2 tsp vanilla extract
  • 1/4c Plain greek yogurt (or sour cream)
  • 5 egg whites
  • 1 1/2 almond extract


  • 1c butter, softened to room temp
  • 3-4c powdered sugar
  • 1/4c heavy cream
  • 2 tsp vanilla extract
  • 1 tsp almond extract
  • a pinch of salt


  1. Preheat oven to 350, grease and line two cupcake pans.
  2. In a large bowl, cream butter until light and fluffy, then gradually add in sugar 1/2 cup at a time. Beat until well combined.
  3. In a separate bowl, whisk together flour, cornstarch, baking powder and salt, set this aside.
  4. In a small bowl, mix together milk, vanilla, almond, and Greek yogurt.
  5. Alternately add wet and dry ingredients to butter mixture, beginning and ending with the dry ingredients. Stir until just combined, do not over mix.
  6. In a separate bowl or mixer, beat egg whites until they form stiff peaks (I recommend using a hand or stand mixer, as this takes a few minutes).
  7. Gently fold the beaten egg whites into the batter.
  8. Pour into prepared pans, and bake for 16-17 minutes or until a toothpick comes out clean.
  9. For the frosting, beat butter until light and fluffy, add in the powdered sugar a cup at a time, starting with 3 cups.
  10. Add in heavy cream, vanilla and almond extracts, and a pinch of salt. Beat until light and fluffy.
  11. I added two drops of purple food coloring for a spring flair.
  12. If your frosting is too thin, add remaining powdered sugar, if it is too thick add more heavy cream, 1 tbsp at a time.
  13. Wait until cupcakes are completely cool before piping on your frosting. Enjoy!

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