Have you ever wondered what a cloud tasted like? Pretty sure this it it!

I love flying. Looking out the window and seeing the big fluffy clouds at eye level reminds me of gently spun cotton candy. I wonder what it would taste like..if clouds actually had flavor.
These cupcakes are so light and fluffy, don’t you think they at least look like a cloud?

The secret is in the cake flour. This recipe calls for flour and cornstarch ton be sifted together, but in reality, that is cake flour! I just discovered how to make cake flour earlier this year when I wanted to make a recipe that required that expensive ingredient that is usually purchased and after it has been used for the recipe sits in the back of the pantry collecting dust.

I also spent years wondering if cake flour really made that much difference in a recipe. Well, let me tell you straight up, IT DOES! I love that Samantha just incorporated the flour and corn starch in her recipe. But if you ever need cake flour for a recipe in the future, now you know how to make it yourself!

Coconut is such a delightful flavor. I love the fact that this recipe has Coconut milk in the ingredients. Next time you buy coconut milk..maybe for a curry recipe..pick up an extra can so you have it on hand. You never know when you might want to see what Heaven tastes like.

This is what Samantha has to say about her recipe.

I really try not to say that every recipe I share here is “the best.” But sometimes I just can’t help it…because it happens to be true. ? And if you like coconut cupcakes, the ones I’m bringing you today are, honestly, the best I’ve ever had. As a bonus, I happened to make them myself! While dirtying just one bowl! And guess what? You can, too!

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Quick Tip: For best results make sure the ingredients are at room temperature. You can always set you eggs in a bowl of warm water while you start pre-heating the oven.

Recipe and photo courtesy of Samantha at Five Heart Home

The post These cupcakes are a taste of Heaven. appeared first on Urban Retro Recipes.

The edible pineapple flowers are a real showstopper!

I am such a push-over for recipes. When my daughter-in-law, Roxanne, was visiting from Colorado, she introduced me to a show she and her mom had been watching called “The Great British Baking Show”.

It worked out that I went to her parents home where she was staying on their visit. My son is building their home and had to work, and Roxanne’s carpenter dad was in Colorado helping with the construction project.

It was just Roxanne, our grandbaby, Roxanne’s mom and I.  I packed an overnight bag and had a sleep-over, which gave me extra time with the baby.

After we ate dinner, I read a bedtime story to the busy little boy, put on his pajamas and tucked him in for the night.  He is so adorable and at just nine months is changing so fast.

Then, it was just us girls. We changed into our pajamas, cozied up on the couch, and watched a few episodes of what is now my new favorite baking show. Ever.

One of the things that one of the amazing star bakers did was to create pineapple flowers for her cake.

I thought it looked adorable and so looked up how to do it and found this amazing recipe for hummingbird cake topped with a few of these showstopping fruit flowers.

This is what Martha Stewart says about this crowd pleasing cake.

Rumor has it, this crowd-pleasing cake got its name because every bite makes you hum with delight.

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Quick tip: You can make the pineapple flowers ahead of time. They can be stored at room temperature for two days in an airtight container.

Photo and Recipe courtesy of Martha Stewart from Martha Bakes. 

The post It’s All About The Cake, ‘Bout That Cake! appeared first on Urban Retro Recipes.

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