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!

GO TO THE NEXT PAGE FOR INGREDIENTS AND DIRECTIONS.

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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.

Anyone who knows me know I am a total FREAK for anything lemon.

I don’t know what it is but I just can’t get enough of the bright tangy taste of lemons.

Even the sight if the citrus is cheery. Nothing says clean and fresh like a bowl of lemons right in the middle of the table.

Being from Northern California I wasn’t surrounded by citrus like we are in sunny Southern CA. While I don’t think this area will ever feel like home, I have to admit I have become very spoiled with the abundance of produce.

Lemon Curd is one of my favorite things to make. When I have a bowl of lemons I will usually can a few jars, but since they are such a treat, I end up giving them away as little gifts.

Which means I need to make another batch. It is a vicious cycle, but when life gives you lemons..make something fabulous.

This dessert really caught my eye because it is a bit lighter than a traditional cheesecake and is a no-bake option. the last thing you want to do on a hot summer day is turn on the oven.

This is what Michelle has to say about this lip smacking summer delight.

The whole lemon explosion is sitting on top of a vanilla wafer crust!

This no bake lemon cheesecake is full of lemon flavor, and lighter than a traditional cheesecake recipe, making it the perfect summer dessert!

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Quick Tip: If you have an abundance of lemons  and are not sure what to do with them consider juicing them and pouring the juice into ice cube trays. When they are frozen, just pop the lemon juice cubes out, put into a freezer bag, and put back into freezer. When you need some lemon for anything or even to make a drink with just take out as many cubes as you need.

Photo and recipe courtesy of Michelle of A Latte Food

The post No Bake Lemon Cheesecake Squeezes Every Ounce of Yumminess Into Lighter Fare Dessert. appeared first on Urban Retro Recipes.