Sorry, folks. I have not been a good blogger lately. We are rolling right along into fall, and that means I sort of forgot that I have a blog. Well, I have people who want Baby Girl photos, anyway. Same difference. I’m working on another post with all of Baby Girl’s latest weirdness adorable antics. Hang on, Grandmas.
Things at Grace Community Church are hopping, let me tell you. They just launched a third service to help serve the awesome growth we’re experiencing, and the Wednesday night family activities are so full that we may have to start doing satellite parking on Wednesdays in addition to Sundays. I am teaching the 2’s class during the MOPS (mothers of preschoolers) meetings and helping with the 2nd grade group for now on Wednesday nights. I love those little guys, but it makes the weeks I get to run SongShow/Mediashout for the services feel like a vacation!
Okay, to earn your forgiveness for so long between posts, I am going to give you my new favorite cupcake recipe. (Erin, it really IS so weird that I’m not a size 2). These would be perfect for summer (I know, it’s almost October–whatever) cookouts or any Mexican-themed dinner. We had them with my friend Lisa’s awesome Tortilla Soup (need to get that recipe) and they paired really well. I saw a lot of recipes for these that included alcohol, but this one does not. They’re safe for the kidlets and/or all of the thousands of women around me who are pregnant (I’m willing to admit that may be just my perception at the moment). The recipe comes from Katie at Good Things Catered.

(Okay, there was no light for this photo and I can’t ice a cupcake to save my life, but you get the idea)
2 cups all-purpose flour
1 tbsp instant milk powder
1 tbsp baking powder
1/2 tsp salt
1 1/2 sticks unsalted butter, room temperature
1 1/2 c sugar
1 tbsp vanilla extract
1 cup margarita mix (lime, not strawberry)
5 egg whites, room temperature
Frosting:
4 ounces cream cheese, room temperature
6 tbsp unsalted butter, room temperature
zest and juice of one lime
1 tsp vanilla extract
pinch salt
2 cups powdered sugar
Directions:
Preheat oven to 350 degrees and line 2 cupcake pans.
In a medium bowl, sift together the flour, milk powder, baking powder and salt. Set aside.
In another bowl, beat the butter and sugar together on medium-high until light (about 3 mins).
Add in the vanilla extract, then the margarita mix.
On low speed, beat the flour mixture into the butter mixture until just combined.
In a new bowl, beat the egg whites on high speed until stiff peaks form (I think I did this for about 4 minutes and called it a day–close enough to peaks for me).
Using a rubber spatula, gently fold the beaten whites into the batter.
Fill the cupcake liners. This yields about 24, but I could have gotten better results filling about 2-3 more. Some of the cupcakes were a little too tall and puffed over the top, making the tops tear a little when removed. Since my family and I promptly ate these poor rejects, no complaints here. Your mileage may vary.
Bake about 20-22 minutes or until a toothpick inserted into the centers comes out clean.
Frosting:
Combine the cream cheese, butter, lime juice and zest, vanilla extract and beat on high until light and fluffy.
Add in salt and sugar mixing until combined thoroughly.
Keep bowl in fridge until cupcakes are cooled and ready to frost.
I belatedly thought it would be really cute to use candied limes on top (and Katie’s photo shows adorable little bendy straws!).
Go.
Make these tonight.
You can reward your brilliance by having another for breakfast in the morning.
You’re welcome.