Cloudy Sky Tea

Hey Everyone! Today’s recipe is inspired by one of my dearest friends, who is known online in our community as Cloud. She has been such an inspiration to me, and has really opened a part of my heart up again that was really insecure about having a close friend again. So, little Cloud, I hope you enjoy this weird little way of mine to say thank you for being awesome! I used Butterfly Pea Tea in order to naturally turn this beautiful drink a dynamic blue. 

Cloudy Sky Tea

I purchased my tea here in Australia via Shokuiku. This awesome company is not a sponsor, but I was very pleased with their prompt service, packaging and fair price points. The quality of the tea was also perfect. If you’re in the U.S, you can order Butterfly Pea Tea in order to make this Cloudy Sky Tea via Amazon.  As much as I meant to, and wanted to, I can’t take full credit for this recipe because another awesome YouTuber, Krist Soup, was the first to make this really cool beverage. 

Cloudy Sky Tea

I used about 2 TBSP of butterfly pea tea to 2 cups of hot water, not boiling, and let it steep for about 5 minutes. Then I allowed it to cool completely before resuming the recipe. You can add less or a little more, depending on how blue you want your beverage. Apparently there are a lot of health benefits associated with butterfly pea tea as well, including anxiety management, maintaining a healthy blood pressure and brain function. I think that stuff is interesting, but I suggest doing extensive research and talking to a licensed practitioner before taking any sort of herbal supplement. 

Cloudy Sky Tea

Originally I made a simple syrup out of equal parts raw sugar and water, but the color is a pale amber, and I didn’t want it to alter the color of this beverage, so I remade some using refined sugar. You could also use stevia, but I didn’t have any on hand. You don’t need the simple syrup in this recipe, and to be honest, I really enjoy my tea unsweetened, but it’s an option! Making a simple syrup is insanely easy; simmer equal parts water and sugar until the sugar is completely dissolved. Then pour in a separate container and allow to cool completely. Adding straight sugar will just sink to the bottom in any beverage. 

I added a touch of coconut, about 2 TBSP to this drink. You can add less if you’d like, but the amount added already tends to overpower the tea. I haven’t tried using traditional cow’s milk, simply because I drink non-dairy milk in general. 

This recipe was really fun to make, and the video was a lot of fun to film too. I hope you enjoy guys! 

 

Cloudy Sky Tea
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Ingredients
  1. 2 TBSP Butterfly Pea Tea
  2. 2 Cups Hot Water
  3. 1 TBSP Simple Syrup -optional
  4. 1-2 TBSP Coconut Milk
  5. Ice
Instructions
  1. Steep tea leaves into hot water for 5 minutes.
  2. Allow tea to cool completely.
  3. Add ice to beverage container
  4. Pour in tea + simple syrup
  5. Slowly pour in coconut milk and stir
Notes
  1. You can use stevia for a sweetener alternative
AmbyCakes http://ambycakes.com/

Making Rosella Jam and Tea

Hey Fam! Rosella jam is pretty well known here in Australia, and I have been learning a lot about this beautiful flower that is related to the hibiscus. Since Queensland has such a beautifully tropical climate, this flower grows very easily here. Also known as the jam flower or jamming fruit, rosella is commonly used for making jam, cordial and tea.

Making Rosella Jam and Tea

This delicately floral jam is reminiscent of plum, bing cherry and rose buds. It’s vibrant deep red color with fuchsia tones is breathtaking in real life. This beautiful flower makes for such a lovely jam, and I can’t wait to bake with it soon! I’m thinking danishes… 

Making Rosella Jam and Tea

It’s large seed is a great source of pectin, which is used to thicken jam. Simply separate the seed from the leaves by gently pulling the flower apart. This process is a little tedious, but not too bad. It reminded me of peeling and cleaning tomatillos if you’ve ever done that like I did oh so many times growing up and in kitchens. 

After the seeds are naked, place them in a medium pot with just about an equal amount of water. For me, I used 2 cups of water per 2 1/2 cups of seeds. The water should just cover your seeds with a little wiggle room. 

Making Rosella Jam and Tea

Cook at a medium low temperature for about a half an hour. Your pectin will be slightly thick but still watery at this stage while it’s still hot. Once it’s cooled down a bit, it will have the consistency of powdered gelatin that his been bloomed in hot water (for jello in particular). 

Making Rosella Jam and Tea

I also made a tea out of it as recommended by the merchant who sold me these lovely rosella flowers. I simply steeped about 5 or 6 flowers into 2 cups of water for 3 minutes. My water was at around 180F. I don’t recommend brewing fresh herbs or flowers at boiling point because it tends to turn your tea bitter! 

I hope you enjoy this simple recipe for Rosella Jam. I did not use the traditional canning method for this recipe at this time because I will be using the final product for some baking projects within the next couple of days. 

Making Rosella Jam and Tea

Allow jam to cool completely in a proper container with the lid off until it reaches room temperature. Pathogens love being trapped in heat! Then store for up to one week in your fridge. This was a lovely culinary experience I learned during my stay in Australia, and I’m so happy I am able to share it with you. Enjoy fam! 

Rosella Jam
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For Pectin
  1. 2 1/2 Cups Rosella Seeds
  2. 2 Cups Water
For Jam
  1. Pectin
  2. Flower petals from seeds
  3. 3/4 Cup Raw Sugar
For Pectin
  1. Remove seeds from flower petals and separate.
  2. In a medium size pot, place seeds and water and cook at medium low heat for 30 minutes.
  3. Please keep an eye on this. If you need a little more water, add about 1/4 of a cup.
  4. Strain pectin from seeds and use for jam.
For Jam
  1. Place pectin, flower petals and raw sugar into a clean medium size pot.
  2. Simmer at medium high heat for about 20 minutes, and then lower the heat for another 10 or 15.
  3. Strain jam, and either save liquid for a cordial, or add some of it to your cooked flower petals.
  4. You may also blend this for a smoother jam. If you use your blender, allow mixture to cool completely first to avoid heat expanding in your blender.
  5. Store in a jar and use within one week unless you are practicing a formal canning method.
AmbyCakes http://ambycakes.com/

Curry Inari Recipe

Hey Everyone! I made a quick video last night of me making dinner, which happened to be Curry Inari, so I thought I’d share this quick recipe today. It’s something my kids really enjoy, it’s quick, easy and super tasty! Something like this would be a great approach to cooking for beginners and children. I simply use Golden Curry (the spicy variety is NOT spicy btw) and mix it in with a bit of ground beef or tofu, onion, corn and left over sushi rice! Once the mixture is cooled down, stuff it into your inari bean curd pockets (which are usually delicately sweetened with honey water). 

Curry Inari Recipe

You can find bean curd at your local Asian grocer, and they’re relatively inexpensive. Sometimes they’re stored on the shelf while other times they’re placed in the refrigerator section. Bean curd is neutral in taste. Think of thinly sliced tofu. I hope you guys enjoy this simple dinner recipe! Oh, and please don’t use canned corn (makes a sad face). I hate that stuff! Fresh is better! ^_^

Curry Inari
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Ingredients
  1. 2 Cups Cooked Rice
  2. 1lb Ground Beef
  3. 2 Stalks Fresh Corn
  4. 1/2 Onion
  5. 1 Serving Golden Curry
  6. 16 Inari Bean Curd Pockets
  7. 1/2 Cup Water
  8. Olive Oil for Cooking
Instructions
  1. In a large pan, cook onion and corn until onion is translucent.
  2. Add in ground beef and cook thoroughly on high heat.
  3. Add rice.
  4. Add curry paste and water and let simmer on low heat, stirring occasionally until dissolved.
  5. Let filling cool completely, then using a spoon, fill each bean curd pocket and serve.
Notes
  1. Do not add salt! The curry paste has enough of it lol!
AmbyCakes http://ambycakes.com/

 MORE CURRY RECIPES BY AMBY:

Curry Inari Recipe

 

Fried Curry Stuffed Buns – HERE

Fried Curry Stuffed Buns

Hey Everyone! Often I make a simple Japanese curry using my favorite Japanese curry paste, but I usually make it over rise or sometimes even pasta. However, today I felt like making Fried Curry Stuffed Buns. They’re pretty popular in Japan. This recipe uses a few basic ingredients. You can fill your curry buns with anything you’d like. I used minced beef, onion and corn in mine because that is what I had in my fridge. I usually make my curry vegetarian, but this was great too! 

Fried Curry Stuffed Buns

Saucy curry filling isn’t good for this recipe, so tighten it up with a couple of table spoons of flour. Let your filling cool down prior to filling your buns. Fried curry stuffed buns is a little time consuming, but pretty approachable and worth the effort! We aren’t going to elaborate on fillings today, but will focus on the dough, and frying it properly! 

Fried Curry Stuffed Buns

Fried Curry Stuffed Buns
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Prep Time
20 min
Cook Time
20 min
Prep Time
20 min
Cook Time
20 min
Ingredients
  1. 400g All Purpose Flour
  2. 1 Pack Yeast (about 7g)
  3. 280g Warm Water
  4. 2 TBS Sugar
  5. 15g Oil
  6. 1/2 tsp Sea Salt
  7. About 2 Cups Panko Bread Crumbs
  8. Frying Oil
Instructions
  1. Combine yeast, warm water, salt, sugar and oil in a large mixing bowl.
  2. Sift and mix in flour.
  3. Continue to mix until dough is stretchy, and isn't as sticky. It will begin to "crawl" when you mix and follow your spatula.
  4. Dust your work bench/counter with flour and begin to knead your dough for 10-15 minutes.
  5. Dough should feel relaxed.
  6. Place dough ball in an oiled mixing bowl and cover with a damp tea towel/paper towel for 1 hour.
  7. Once dough is doubled, portion into 16 balls.
  8. Flatten one at a time, fill with a TBSP of curry and pinch at the ends, then gently roll.
  9. Using your finger tips, dampen stuffed ball with water and gently roll in panko.
  10. Fry each ball for about 2-3 minutes per side in a safe frying vessel, at 375F.
  11. Drain and let rest on a paper towel lined sheet tray.
AmbyCakes http://ambycakes.com/

Gluten Free Cookies Using Masa Harina

Hey Everyone! As many of you know, living in Australia means having access to my Native Californian/Mexican American food is pretty limited. I’ve been scouting places here in Brisbane on where to find Mexican Food and Mexican ingredients and I make the most out of them. I know that Rosquillas, which are a Central and South American biscuit made with masa harina and traditionally piloncillo sugar are extremely easy to make. I wanted to bake some Gluten Free Cookies Using Masa Harina so I could utilize the masa harina in various ways. Although homemade tortillas on a weekly basis is NOT a bad thing. 

Gluten Free Cookies Using Masa Harina

Rosquilles translates to “donuts” indirectly but it doesn’t necessarily mean a donut. It is usually referring to a round pastry of some sort. Traditionally, Rosquilles are formed into little roses, or flowers, but I simply used the back of my flat spatula to create a traditional looking cookie, then sprinkled them with coarse sugar. This recipe is great for those who have dietary restrictions such as being gluten free and they are vegan friendly if you swap for a plant based butter. 

Gluten Free Cookies Using Masa Harina

Baking gluten free cookies using masa harina, which is traditionally used for tortillas and tamales may seem a bit strange to those who aren’t familiar with Latin cuisine, but they are fantastic. These cookies are slightly sweet from fresh corn, with a soft interior and crisp exterior due to baking and adding sugar. They are buttery and extremely simple to prepare. I hope you enjoy this recipe as much as my family and I do. 

 

Rosquillas
Serves 12
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Prep Time
10 min
Cook Time
30 min
Prep Time
10 min
Cook Time
30 min
Ingredients
  1. 2 Cups Masa Harina
  2. 3/4 Cup Butter - softened
  3. 1/2 Cup Sugar
  4. 1 tsp Vanilla
  5. 1 1/2 tsp Baking Soda
  6. 1/2 tsp Sea Salt
Instructions
  1. In a large mixing bowl, cream together butter, sugar vanilla and salt.
  2. Add in remainder ingredients until a firm dough is formed.
  3. Roll dough into balls and place on a parchment lined baking sheet.
  4. Using the back of a flat spatula or cup, gently press down onto dough to form a traditional cookie shape.
  5. Sprinkle with sugar if desired.
  6. Bake at 350F/180C for about 30 minutes.
  7. Allow cookies to cool completely before serving.
Notes
  1. Traditionally rosquilla cookies are made with piloncillo sugar, which is a brown cane sugar.
AmbyCakes http://ambycakes.com/

Chocolate Chip Mochi Cookies

Hey Everyone! As you may have noticed from this blog recently, we’ve been creating a ton of mochi baked goods for you guys and I really wanted to create some Chocolate Chip Mochi Cookies. My intent was to share a cookie recipe that would immediately grab your attention, and I think we’ve finally done just that. This recipe took a lot of trial and error, and I even had to redo a YouTube video, which will be out in about a week for this particular recipe. If I’m not happy with something for my blog, I won’t share it. 

Chocolate Chip Mochi Cookies

I used a combination of sweet rice flour and all purpose flour for this cookie recipe. At first we tried half and half of the flours, and it was okay, but not chewy. Then I remade them with all mochi flour, and although they were delicious, they didn’t stand out to me aesthetically. This combination of flours has brought me the most satisfaction.  

These chocolate chip mochi cookies are delicate, slightly chewy, but are structured as a traditional soft cookie. I can’t wait to share even more mochi recipes with you guys on here. Sweet rice flour has been a huge inspiration for me lately, and I want to continue to create beautiful and user-friendly recipes for everyone to enjoy and wow their friends with.

Please allow these cookies to cool completely before enjoying. They are pretty delicate while still hot. Similar to how you should wait until butter mochi is cooled down as well. I had more success in pushing chocolate chips into the mochi cookies immediately after baking. This is to maintain the cookies’ structure. Use whatever chocolate chips you’d like. If I were in the United States, my recommendation would be Ghirardelli since it’s a local company and top quality product. Australia has great standards on what classifies as chocolate which means more options! 

Enjoy this awesome recipe guys. I worked really hard on it. 

My Other Mochi Recipes: 

Butter Mochi Recipe Here

 

 

Butter Mochi Brownie RecipeHere

 

 

Mochi Donuts Recipe Here

 

 

Matcha White Chocolate Mochi Brownies RecipeHere

 

 

My Other Chocolate Chip Cookie Recipes:

Vegan Chocolate Chip Almond CookiesHere

 

 

White Chocolate Pistachio Cookies RecipeHere

 

 

Green Tea White Chocolate Chip Cookies RecipeHere

 

 

 

Chocolate Chip Mochi Cookies
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 2 Cups Sweet Rice Flour
  2. 1/4 Cup All Purpose Flour
  3. 3/4 Cup Unsalted Butter Softened
  4. 1/2 Cup Brown Sugar
  5. 1/2 Cup Sugar
  6. 2 Eggs
  7. 1 1/2 tsp Baking Soda
  8. 1/2 tsp Sea Salt
  9. 1 tsp Vanilla Extract
  10. Chocolate Chips
Instructions
  1. In a large mixing bowl, combine soft butter, sugar, brown sugar, vanilla and sea salt until creamy.
  2. Add in remainder ingredients, unsifted and fold until combined.
  3. Chill dough for about 20 minutes in fridge to firm up.
  4. Bake on a parchment lined baking sheet for 12-15 minutes at 180C/350F.
  5. Once Cookies are removed from oven, punch in desired amount of chocolate chips.
  6. Allow to cool completely before serving!
AmbyCakes http://ambycakes.com/

 

UPDATE! I have added a video on YouTube for this recipe. I hope you guys enjoy it! There was a slight typo regarding the flour and I apologize. I was a bit distracted while editing. 

 

 

 

 

Matcha White Chocolate Mochi Brownies

Hey Everyone! I wanted to make something sweet for dessert since my darling made us some yummy BBQ chicken and rice this evening, and although I had the intent to bake something yummy for everyone in order to express my gratitude and NOT post it on my blog, I couldn’t resist. We had the idea of making matcha brownies, and then Ben suggested we use glutenous rice flour instead. They came out so well, that I snuck in a few photographs and decided to share with you all. This recipe for Matcha White Chocolate Mochi Brownies is extremely simple to make and a great introduction to experimental baking with your kids. 

Matcha White Chocolate Mochi Brownies

These matcha and white chocolate mochi brownies are slightly chewy, while maintaining a traditional fudge and cake-like texture. We didn’t add a lot of sugar to them, since melted white chocolate is mixed within the batter. These are a perfect after dinner treat and gift for the green tea lovers in your life. We absolute loved them and recommend using a decent quality matcha powder. A little matcha goes a long way in baking, so you get your money’s worth when you invest in good quality ingredients.  Enjoy guys! 

Matcha White Chocolate Mochi Brownies

Matcha White Chocolate Mochi Brownies
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Ingredients
  1. 100g Glutenous Rice Flour
  2. 135g Unsalted Butter
  3. 100g White Chocolate
  4. 50g Sugar
  5. 25g Matcha Powder
  6. 2 Eggs + 1 Egg Yolk
Instructions
  1. In a small bowl, combine butter and white chocolate. Melt together in either the microwave in 10 second intervals, or over a double boiler on low heat. Add in sugar.
  2. Allow mixture to cool until lukewarm, then add in eggs until combined completely.
  3. Add wet mixture into dry ingredients
  4. Add in extra white chocolate chips if desired (we did).
  5. Bake in a 9x9 parchment lined baking pan for 30 minutes at 180c/350F
  6. Let cool completely and enjoy.
AmbyCakes http://ambycakes.com/

 OTHER MOCHI RECIPES ON AMBYCAKES

Butter Mochi Recipe – HERE

Butter Mochi Brownies Recipe – HERE

Mochi Donuts Recipe – HERE

 

How to Make Mochi Donuts

Hey Everyone! Ben and I have been working on developing our own mochi dessert recipe lately for my blog and YouTube channel, but we also got inspired by Lady and Pups’ recipe for Mochi Donuts as well. We revised her wonderful recipe a little, and want to teach you guys How to Make Mochi Donuts yourselves at home! It’s a pretty easy process to be honest.

How to Make Mochi Donuts

These donuts are light, chewy like mochi, with a thin crispy, fried and aromatic exterior. These donuts are so delicate yet full of body, flavor and satisfying texture. We simply dusted ours with confectioner’s sugar, but you may use whatever it is you’d like to glaze or garnish your yummy mochi donuts. This is by far one of the favorite things my darling partner has made and we can’t wait to make more variations of these amazing mochi donuts! 

How to Make Mochi Donuts

Instead of making a traditional donut like she did, we decided to make donut holes instead. We love making Square Shaped Donuts, and did this again but instead of using a cookie cutter, we simply used a bench knife and made a squared out log. 

How to Make Mochi Donuts

Our dough was super easy to work with as well. I think due to the humidity here in Australia, the original recipe was a bit too wet, so we adjusted it a bit. The original one was also AMAZING and we did a test run last night prior to this one (yea, I know, this is why I run on a treadmill most mornings these days). 

How to Make Mochi Donuts

This recipe requires a “starter”. Working with glutenous rice flour is amazing, but can’t always be a direct substitute for traditional wheat flours. We made a starter using rice flour and a little milk, warmed it up and then combined it with the rest of our ingredients. This is to ensure that the protein structures of the flour actually bind together, since we’re making a dough and not a batter like for my Butter Mochi and Butter Mochi Brownies which doesn’t require any starters. 

I hope you guys enjoy this amazing and unique take on donuts. I was so happy to see that others have made these before, and although I’d love to receive full credit for discovering and inventing one of the best donuts I’ve ever had, I really recommend you check out the other amazing bloggers who have been busy baking and frying mochi desserts! 

Mochi Donuts
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For Starter Dough
  1. 1/4 Cup Glutenous Rice Flour
  2. 3 TBS Milk
Remainder Ingredients
  1. 2 Cups Glutenous Rice Flour
  2. 3 TBSP Melted Butter
  3. 1/4 Cup Sugar
  4. 1 Egg
  5. 1/2 Cup Milk
  6. 1 tsp Baking Powder
  7. 1/2 tsp sea salt
For Starter
  1. Combine ingredients and microwave twice in 30 second intervals. Dough should be a bit firm and warm to the touch.
  2. Remainder
  3. Combine all ingredients and then your starter. Knead dough until it is formed. Dough should be very easy to work with, and pliable.
  4. Fry in Canola or neutral oil at 180C or 375 for about 4 minutes per donut hole.
  5. Drain on a paper towel-lined sheet tray and dust with sifted confectioner's sugar while mochi donuts are still hot
Notes
  1. These donuts will take longer to fry than traditional yeast donuts
AmbyCakes http://ambycakes.com/

Malted Chocolate Brownies Using Milo Vegan Friendly Recipe

Hey Fam! I have been experimenting with different Australian ingredients during my stay here recently, and wanted to make some brownies for my family. We have a huge can of Milo, and I thought it would be an awesome idea to make Malted Brownies Using Milo. Now, these brownies are not vegan since Milo contains a small trace amount of milk solids, but you could substitute the Milo for regular cocoa powder (plus 1/4 cup of sugar) or your preferred vegan alternative (Akta-Vite is an Australian brand and it’s a vegan alternative) However, these are egg free brownies, nor do they contain any other dairy products. 

Malted Chocolate Brownies Using Milo Vegan Friendly Recipe

These brownies are insanely simple to make, and were really tasty. The Milo flavor was very subtle but came through nicely. It’s definitely a really easy recipe to whip up in literally minutes if you have a few basics on hand. I needed to go grocery shopping but it was a little stormy out (okay I was being lazy lets be honest) so I wanted to use what I had on hand to make something sweet and tasty for my family. I’ll definitely be making these again and will play around with the flavors too! Of course any successful recipe will automatically be added to Amby Cakes, which is good news for you. 

Malted Chocolate Brownies Using Milo
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Ingredients
  1. 2 Cups All Purpose Flour
  2. 1 tsp Baking Powder
  3. 3/4 Cup Oil (any neutral flavor will do or coconut)
  4. 1/2 Cup Sugar
  5. 3/4 Cup Milo or substitute
  6. 1/2 Cup warm water
  7. 1 tsp Vanilla
  8. 1/2 tsp Sea Salt
Instructions
  1. Combine sugar, vanilla, oil and water.
  2. Sift and add remaining ingredients.
  3. Line a 9x9 baking dish with parchment paper and pour in batter
  4. Bake at 180C/350F for about 30-35 minutes
  5. Let cool completely before removing from pan and serving
Notes
  1. You could add a few chocolate chips or nuts for extra yummies!
AmbyCakes http://ambycakes.com/

Tres Leches Cupcakes

Hey Everyone! I’ve been having so much fun creating an updated portfolio, and in the process I’ve been finding baking on a consistent basis in my own home very therapeutic. I’ve been a little homesick lately, and have been focused on recreating some of my childhood favorites that I can’t find easily here in Australia.  It’s also been really fun introducing my Aussie soon-to-be-husband to some of my culture’s yummy eats. I felt like eating tres leches cake, which is traditionally made and soaked with three milks, so I made Tres Leches Cupcakes instead! 

Tres Leches Cupcakes

Traditionally, tres leches cake batter is very egg-dense in order to hold the soaked sweetened milks while maintaining the cake’s structure, so don’t be alarmed! You also don’t need cake flour in order to have a sturdy cake/cupcake. I personally use All Purpose flour for this recipe, and a low amount of sugar which lightens the cake batter itself. I top each cupcake with a fluffy and lightly sweet cinnamon whipped cream, and garnish with thinly sliced strawberries (tres leches cakes are traditionally decorated and served with fresh strawberries)

I hope you guys enjoy this recipe for my yummy Tres Leches Cupcakes! 

 

INGREDIENTS

2 Cups All Purpose Flour
5 Eggs
2 tsp Baking Powder
1 tsp Kosher salt
3/4 Cup Sugar
1/2 Cup Milk
2 TSP Vanilla
1/2 tsp Cinnamon
1/4 tsp Nutmeg – freshly grated is BEST

Sweetened Condensed Milk
Evaporated Milk

For Topping:

1 Cup Heavy Whipping Cream
2 TBSP Powdered Sugar
1 tsp Vanilla
1/2 tsp Cinnamon

Fresh Strawberries to garnish 

 

DIRECTIONS

In a large bowl, combine eggs, milk, sugar, and vanilla

Sift and add in flour, baking powder and salt

Stir just until batter is combined

Portion into 1 dozen cupcakes

Bake at 350 for 20-25 minutes

Once cooled, use a fork to poke holes on top of each cupcake

Soak with sweetened condensed milk and evaporated milk

Chill in fridge for at least one hour (better overnight)

For Topping:

Whisk heavy whipping cream, powdered sugar, vanilla and cinnamon vigorously until fluffy whipped cream is formed.

Top each cupcake with your fluffy whipped cream, garnish with strawberry and serve immediately!