You might expect to meet God in church, on a mountaintop, or tucked inside a beautiful, quiet prayer. I meet Him in the kitchen. Flour on the counter, butter softening on the stove, a bowl tilted just so, sunlight catching in the messy bits. That’s where I find Him most often. In the ordinary acts of creating something meant to nourish and delight.

This afternoon, it was Lemon & Elderflower Cupcakes. A small batch recipe, just six cupcakes, because that’s about all I trust myself with these days. Softened butter, fresh lemon zest, the floral sweetness of elderflower cordial. Measuring, whisking, folding. Not rushing. Not multitasking. Just being there in the moment, grateful for the quiet. It reminded me that God is not just in the grand gestures. He is in the small. The slow. The everyday. He is in the pause between mixing and baking, in the drizzle of syrup over warm cake, in the first bite shared with someone you love.

I’ve spent a lot of my life looking for God in the big moments. Healing, provision, direction. And of course, He shows up there. But more often lately, I’ve found Him standing beside me while I bake. In the way butter turns to cream. In how sugar dissolves. In how a quiet house and a good recipe can become holy ground. Because here’s the truth: presence is not always about awe. Sometimes it’s about comfort. About being reminded we are not alone, even in the smallest tasks.

Lemon & Elderflower Cupcakes

What You Will Need:

For the cupcakes:

For the buttercream:

What You Will Need To Do:

Preheat & Prep
Preheat oven to 350°F. Line a 6-cup muffin tin with paper liners.

Make the Batter
In a mixing bowl, beat together 1 stick (½ cup) softened unsalted butter, ½ cup sugar, a pinch of salt, and the zest of 1 lemon until light and fluffy (about 3-4 minutes).

Add 2 large eggs, one at a time, mixing well after each addition. Sprinkle in 1 tablespoon of the ⅔ cup self-rising flour with each egg to help prevent curdling.

Fold in the remaining flour, 1 teaspoon ground almonds (optional), and 1 tablespoon elderflower cordial until just combined.

Bake the Cupcakes
Divide the batter evenly among the 6 liners (fill about ⅔ full).
Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.

Buttercream Frosting
Beat ¼ cup softened butter until smooth. Slowly beat in 1 cup sifted powdered sugar until light and fluffy.
Add 1½ tablespoons heavy cream and 1 tablespoon elderflower cordial. Beat until creamy and smooth.
Pipe or spread onto cooled cupcakes.

So today I ask you:
Where have you unexpectedly experienced God’s presence?
For me, it’s right here: measuring, mixing, baking. In the tender spaces of quiet mornings and sweet offerings, I am reminded again: He is near. Always.

Gracefully yours,

Help keep the words flowing and the stories brewing.
Buy Me a Coffee

Reference
Niequist, S. (2024). Celebrate Every Day. Zondervan.
Styles, H. (2022). Matilda. On Harry’s House [Album]. Columbia Records.