Chocolate Chiffon Cupcakes w/Raspberry Buttercream

Military Life: EXERCISE EXERCISE EXERCISE.....I will hear this sentence at least 50 times in the course of an military exercise/drill that we do on base every few months.  It's expesically not fun when you're sleeping in the middle of the day and over the base intercom system you hear someone shouting the word exercise 3 times, along with a command, every hour or so.  Unfortunately I'm a light sleeper :/ but I love working night shift, and I'm prepared to never get any sleep since I live on base and hear every alarm, warning and the "big voice" come over the base intercom system.  Exercise's mean wearing chem gear and performing certain training injects for about an week.  It makes you appreciate your normal job you do in the military every day, after you've sweated through your chem gear for 12 hours a day for a week. If you want to know what it looks like to wear chem gear I have pics here the last time I made my portobello mushroom chili. 

During a break this weekend we had a baby shower for one of the captains and his wife, and there was a ton of delicious food there.  I always like to bring the dessert.  So for the baby shower I had asked the mommy to be what her favorite flavors were and she mentioned chocolate & raspberry or chocolate & peanut butter, I knew I liked her!  That right there is like the perfect combo for any baker, who doesnt like chocolate & peanut butter or chocolate & raspberry together....if  you dont, well then you must be crazy.  I found the worlds fluffiest cake recipe, I've heard of chiffon cake before but never gave it a shot till today.  This recipe turned out to be one of the truly fluffiest and lightest chocolate cakes I've ever had and paired with a raspberry buttercream topped with ganche drizzle, how can you say no to this tasty creation.  Sadly I made a peanut butter version with this same chiffon cake because I had so much batter leftover, but I didn't have anytime to take pictures before we had to leave for the party, expect for this pic taken with my ipod which clearly shows that the cake vanished fast...

the 8 inch Chocolate Chiffon Cake w/ Peanut Butter Frosting & ganache

oh well...looks like i'll have to make it again :)  FYI this is a lot of batter so if you have a big party or a lot of mouths to feed this is perfect.

Chocolate Chiffon Cake
Adapted from Natasha's Kitchen 

Yields: 24 cupcakes and 1 (8 inch 2/12 inch tall cake pan) or over 48 cupcakes or 1 cake using a 10" springform pan

Ingredients

1/2 cup unsweetned cocoa powder
1/2 cup boiling water
1/2 cup canola oil
1/2 cup buttermilk
2 teaspoons vanilla extract
7 egg yolk at room temp, keep the egg whites! you will use them later

1 3/4 cups cake flour
2 teaspoons baking powder
1 teaspoon fine sea salt
1 1/4 cups packed light brown sugar

7 egg whites at room temp
1/2 teaspoon cream of tartar
1/2 cup sugar

Directions

- Preheat oven to 325 degrees, and line 2 cupcake pans with paper liners and set aside, if making a cake too  in a 8inch cake pan line the bottom with parchment paper.
- In a medium bowl combine the cocoa powder and boiling water together and stir until smooth, add in the oil, buttermilk, vanilla extract and egg yolks and whisk until combined and smooth.
- In a separate large bowl combined your flour, baking powder, salt, and brown sugar together and whisk until the ingredients are blended together breaking up any large pieces of brown sugar lumps.
- Now combine your wet mixture into the large bowl with your dry mixture and mix until the ingredients are wet, be careful to not over mix.
- In a electric mixer add your egg whites and mix on medium speed for 2 min. till frothy, add in the cream of tartar and beat for another 2 minutes on medium-high speed till whites start forming small peaks, Turn the mixer to high and slowly add in the sugar, continue mixing on high speed for 2 more minutes till stiff peaks form.

Soft peaks

Stiff peaks

- Using a spatula fold in the whites into your chocolate batter 1/3 of the whites at a time until all is completely incorporated.

- Using a ice cream scoop fill your paper-lines up 3/4 full and bake for about 10-13 minutes or until a toothpick inserted in the middle comes out clean.  For the 8 inch cake bake for about 45 minutes.
- Cool the cupcakes on a wire rack, once cool decorate with your buttercream
*Note: when the cupcakes come out they will shrink a little so dont be alarmed.

Raspberry Buttercream
Adapted from Grandbaby Cakes 

Ingredients

1 cup butter at room temp
3/4 cup raspberry jam
2 cups powdered sugar
2 tablespoons whipping cream or milk

Directions

- In a electric mixer beat or butter on medium-high speed till light and fluffy about 3 minutes, add in the jam and continue beating on medium high until fluffy about 3 more minutes.
- Gradually add in your powdered sugar, using the milk or cream to help thin it out. Mix until all is combined and smooth about another 2-3 minutes. Pipe your buttercream onto the cooled cupcakes

Chocolate Ganche
Adapted from Grandbaby Cakes 

Ingredients

8 ounces semi sweet chocolate chips
1 cup heavy whipping cream
1/3 cup light corn syrup
2 teaspoons vanilla

Directions

- Place your chocolate chips into a medium bowl and set aside
- In a small saucepan heat your whipping cream on medium heat on the stove until just boiling
- Pour the hot cream on top of your chocolate chips and let sit for 2 minutes.
- Add in the corn syrup and vanilla and whisk till smooth.
- Place your frosted cupcakes into the freezer for or refrigerated for 30 minutes and then dip into the cooled ganche, place back in the fridge or freezer (if your short on time) to set the ganche.

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Baklava Cupcakes

Lately I could not stop thinking about Baklava, for over a week all I could think about was the delicious layers of nuts and honey between crisp phyllo dough and contemplated if I was going to make a traditional Baklava or go crazy and create a cupcake that is reminiscent of Baklava.

I choose to go crazy! I spent over a week trying to come up with a baklava cupcake recipe,  my main reason to make it as a cupcake was to avoid using phyllo dough, that stuff frustrates the crap out of me. I swear I rip or tear about half the phyllo dough just trying to painstakingly separate it from each other, I honestly get so mad that I just want to wad up every piece I tear and throw it across the room.  So by making baklava into a cupcake I can avoid that annoying phyllo dough, and that is what I would like to share with you today a Baklava Cupcake, same great taste of Baklava without the frustrating phyllo dough. (no offense to phyllo dough your great and all but very high maintenance)

These cupcakes turned out incredible soft, thanks to the cake flour, I also added some of the honey syrup and nuts to the batter to create more texture.  Once the cupcakes were baked and cooled a hole was made in the middle of each cake and filled with the nut and honey mixture and then topped with a honey buttercream. 

Now I know There are a few components to this recipe it could seem overwhelming but its really easy and whats nice about this recipe is you can make the sweet honey syrup a day or two ahead as well as the toasted nuts until you are ready to make the cupcake, plus there will be extra nuts and honey left over to use for any evil plans you might have for them. i.e. use as a topping on ice cream, stir the honey into tea, dip apples in the honey and nuts, so many uses!

Baklava Cupcakes
Oishii Treat Original

Yields: 15-18 Cupcakes

Sweet Honey Syrup (This can be made ahead of time)

1 cup grade A honey
1 cup sugar
3/4 cup water
2 cinnamon sticks
1 tablespoon fresh lemon juice
1 inch strip of a lemon peel

Directions

- In a medium pot on medium high heat, combined all your ingreiendts together and stir with a wooden spoon until the sugar is dissovled and the mixture starts to boil.
-  Once the mixture starts to boil reduce the heat to medium and cook until the syrup has slightly thicken, about 10 minutes stirring occasionally.
- Remove the sryup from the heat and discard the peel and cinnamon sticks and pour it into a glass container and place in the fridge to cool or the freezer depending on how much time you have.





Nut mixture (This can me made ahead of time)

1 cup chopped hazlenuts
1 cup chopped almonds

Directions

- In a large skillet or frying pan toast your chopped nuts for 10 minutes or until brown. Make sure to stir the pan frequently to prevent the nuts from burning.

- Pour the nuts into a food processor and pulse until the nuts are finely chopped, set aside.


Honey Nut Cupcake

Ingredients

1 3/4 cups cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter (1 stick), at room temp
1/3 cup sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup honey
1/2 cup milk
1/2 cup nuts

Directions

- Preheat the oven to 350 degrees and line a cupcake pan with paper lineres
- In a small bowl combine your flour, salt and baking soda together and whisk until blended, set aside
- In a electric mixure beat the butter and sugar together for 3-4 minutes on medium high scraping the sides of the bowl, beat your vanilla and eggs one at a time until fully combined
- Mix in your honey and beat for 30 seconds
- Alternatly add your flour and milk into the batter sarting with your dry ingrednitents until completely combined
- Hand mix in your nuts and fill your cupcakes 3/4 full and bake for 17-18 minutes or until a tooth pick inserted in the middle comes out clean, cool on a wire rack
- Once cooled make a hole in the middle of your cupcake with either a small melon baller or special cupcake hole puncher

Sweet Honey Nut Mixture (for the filling)

1/2 cup finely chopped nut mixture
2 1/2 tablespoons sweet honey syrup



Directions

- In a small bowl combined the finely chopped nuts and sryup together to make thick nutty paste and take about 1 teaspoon of the mixture and fill in each hole of your cupcake.




Honey Buttercream
Adapted from Cupcake Project

1/2 cup butter, at room temp
2 1/2 cups powdered sugar
1/4 cup sweet honey syrup
1/4 cup sour cream

Directions

- Beat the butter in a electric mixer on high for 3-5 minutes until light and fluffy
- Add the powdered sugar to the butter slowly until full incorporated
- Add in the honey and sour cream and beat for another 3-5 minutes
- If the frosting is a little soft, set it in the fridge for 10 minutes and pipe onto cupcakes

Matcha Cupcakes with Matcha Cream Cheese Frosting

March 17 doesn't only mean St. Patricks day around my house, my husband shares his birthday with this beloved holiday. One Interesting fact about St Patties Day: In modern-day Ireland, St. Patrick's Day has traditionally been a religious occasion. In fact, up until the 1970s, Irish laws mandated that pubs be closed on March 17. Beginning in 1995, however, the Irish government changed this law, and last year, close to one million people took part in Ireland 's St. Patrick's Festival in Dublin. Pretty interesting considering everyone in the states associates the day with drinking. 

There are more facts here if you want to check them out. 

Since it was the hubby's birthday, it was his choice of cupcake flavors and living in Japan he has become very fond of Green Tea. So one day while at the local Japanese grocery store we came  a crossed a package of powdered green tea a.k.a matcha, and he requested a green tea cupcake. 

 This cupcake is meant for green tea lovers. Its green, moist, earthy and sweet.  When looking for recipes I noticed a lot of people complained that they couldn't taste the greed tea. A good quality matcha powder will help your cupcake take on the green tea flavor, I found a great recipe that I tweaked a little by adding some more matcha powder and came up with a awesome matcha cream cheese frosting. This is a excellent cupcake for st. patty's day because of course its green ;) but you can make this cupcake anytime where a cup of tea would be better eaten as a cupcake.

Matcha Cupcakes with Matcha Cream Cheese Frosting
Adapted from Showfood Chef 

Yields: 15-24 cupcakes (depends on the size paper liners you use)

Ingredients

2 cups flour
1/2 tablespoon baking powder
1/4 teaspoon salt
6 oz (1 stick plus 2 table spoons) unsalted butter, at room temp
1 1/2 cups sugar
2 eggs + 1 egg yolk
2/3 cups milk
2-3 tablespoons matcha powder

Directions

- preheat oven to 350 degrees and line your cupcake pans with paper liners
- In a small bowl combined your dry ingredients: flour, baking powder, salt, and matcha powder, whisk together and set aside.
- In a electric mixer beat your butter and sugar together until light and fluffy about 5 minutes.
- Add the eggs in one at a time until each one is fully incorporated.
- Add in the dry ingredients and milk in 3 batches alternating between the two until all is incorporated.
- Fill your cupcake liners 3/4 full and bake at 18-20 minutes or until a toothpick inserted in the middle comes out clean. Cool on a wire rack.

isn't green pretty

Matcha Cream Cheese Frosting
Oshii Treats Original

Ingredients

6 tablespoons unsalted butter at room temp
8 oz cream cheese
4 cups powdered sugar
1 table spoon milk
2-3 tablespoons matcha powder (depends on how much green tea taste you like)

Directions

- In a electric mixer combine your butter and cream cheese and beat on high until smooth about 3 minutes.
- Add in your powdered sugar 1/2 cup at a time until full incorporated, adding in your milk to help thin it out.
- Mix in your matcha powder and whip on high until mixed throughly and fluffy about another 3-4 minutes.

Fresh Strawberry Dream Cupcakes with Fresh Strawberry Buttercream

Today was a big day, not only was it my mama's birthday (Love you mom!) a co-workers babyshower, its also my blog anniversary. I started my little blog last year to share my love of food with anyone else who was willing to stop by and listen. I've met a lot of amazing people through blogging and been inspired to keep making new and fun dishes to share. I'm pretty proud of myself to actually stick with this project for the last year, I thought I might give it up or work would be too busy and I would have to  stop blogging after a few months, but honestly I would always find myself searching, thinking and creating the next recipe I was going to make and share. 

 Everyone in my office believes that these are the best cupcakes I've made so far, I actually saw one of my friends eat 3 cupcakes in 20 minutes, he said they were that good. I tell you the fresh strawberries combined with the delicious creamy buttercream is a dynamite combo.  It was seriously hard to resist eating the batter and buttercream by the spoonfuls while making these, but I made it through with just the wee tiny amount of batter and buttercream missing from the bowl ;) seriously though if you want to try a fruit cupcake you need to make these. The cake part is moist and not to sweet and loaded with fresh strawberries, the buttercream is velvety and creamy with the help of strawberry milk......

So good!

The BEST EVER strawberries I have ever eaten, there is something
special about the soil in Japan. 

Fresh Strawberry Dream Cupcakes with Fresh Strawberry Buttercream
Adapted from Brown Eyes Baker

Yields: 36 cupcakes

Ingredients

2 3/4 cups flour
1/2 cup cake flour
1 tablespoon baking powder
1 teaspoon salt
1 cup unsalted butter, at room temp
2 cups sugar
1 1/2 teaspoon vanilla extract
3 eggs
1 egg white
1 cup 2% milk
2 cups fresh finely diced strawberries

Directions

- Preheat the oven to 350 degrees and line your cupcake pans with paper liners.
- In a medium bowl combined your flour, cake flour, baking powder and salt, whisk together and set aside.
- In a electric mixer on medium high speed, cream together the butter and sugar, until light and fluffy about 3-5 minutes.
- Add in your extract and Add in the eggs one at a time, mixing each egg in with the butter and sugar completely before adding the next egg.
- Reduce your speed to low and add in the milk and flour ingredients in 2 batches starting with the flour and alternating with the milk, mix until combined.
- Fold in your diced strawberries in the batter with a spatula and using a large spoon or ice cream scoop fill your paper lines 3/4 full.
- Bake for 18-20 minutes or until a toothpick inserted in the middle comes out clean.
- Remove from oven and cool on a wire rack.

Fresh Strawberry Buttercream
Oishii treats

Ingredients

1 cup strawberry milk, I used nesquick
5 tablespoons flour
1 cup butter, at room temp
1 cup sugar (not powdered)
1 cup diced finely, strawberries

Directions

- Using a small stove top pot add in your strawberry milk and place heat on high, add in your flour and whisk until the mixture starts to thicken, about 2-3 minutes.
- Keep whisking the mixture for another 1-2 minutes until its thick and has the consistency of pancake batter or cake batter. Remove from heat and immediately transfer the mixture to a ramekin or bowl and let cool to room temp. Takes about 30-40 minutes.

- In a electric mixture beat the butter and sugar together for 7-8 minutes on high, the mixture should be white and fluffy. Beating the butter and sugar together for this amount of time will help the sugar dissolve better.

- Add in your cooled milk mixture and whip on high for another 4-5 minutes, the sugar should almost if not be basically dissolved. If it is still slightly grainy the sugar should still dissolve the rest of the way when you pipe it on the cupcake.

- Fold in your diced strawberries and using a pipping bag with a large tip, pipe onto your cupcakes. They will keep for 1-2 days in a air tight container.

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Carrot Cake Cupcakes

I love me some veggies in my cupcakes, who doesn't!  Its a great way to sneak in some vegetables and not feel so guilty eating a delicious cupcake or 2 ;)....okay who am I kidding, there's not that much veggies in a carrot cake cupcake, it would be better if you just ate a carrot.  But at least you dont feel as guilty eating carrot cake as you would say a chocolate cupcake :)  

I made these moist and delicious cupcakes for a birthday party last night, paired with a slightly tangy lemon cream cheese frosting it was the perfect addition that put these cupcakes over the top and made them a huge hit at the party.

Carrot Cake Cupcakes

Adapted from Paula Deen

Yields 24-28 cupcakes

Ingredients 

2 cups flour

1 3/4 cups sugar

2 teaspoons baking soda

2 teaspoons cinnamon

1 teaspoon salt

4 eggs

1 1/2 cups canola oil

3 cups grated carrots

Directions

- Preheat oven to 350 degrees, and line your cupcake pans with 24 liners

- In a electric mixer combined your flour, sugar, baking soda, cinnamon and salt and mix together on low for 30 seconds.

- Add in your oil and eggs and mix until completely combined

- Mix in your grated carrot and mix until fully combined into the batter.

- Using a ice cream scoop, fill your cupcake liners 3/4 full and bake for 17 minutes or until a toothpick comes out clean, remove from oven and cool on a wire rack.

Lemon Cream Cheese Frosting

Ingredients

6 tablespoons butter, at room temp 

12 tablespoons cream cheese, cold

1 tablespoon lemon juice

4 cups powdered sugar

Directions

- In a electric mixer beat the butter and cream cheese together until smooth and fluffy, about 5 minutes.

- Add in the lemon juice and slowly 1/4 cup at a time add in the powdered sugar until all of the powdered sugar is completely incorporated. 

- Beat the frosting for another 2-3 minutes and pipe onto your cupcakes.

Samoa Girl Scout Cupcakes

I've been dying to make these cupcakes since the girl scouts at Misawa Air Base started selling them a few weeks ago.  I already made my dulce de leche sauce for my carmel component and I have the best chocolate cake recipe for the cake portion.  

Many thanks to one of my friends and his wife for sharing his moms chocolate cake recipe.  Which is one of the best chocolate cakes I've ever baked, I received the blessing from him today in order to share it on my blog.  the way I came to have his moms recipe was his wife messaged me asking if I would make him a cake for his 23rd birthday since she wouldn't be able to be here in Japan to celebrate and I said of course I'll make him a cake.  So she sent me his moms recipe because its his favorite and we came up with the brillant idea of also incorporated cheesecake into the birthday cake since it was his other favorite flavor.  So I'll be sharing a chocolate cake cheesecake soon.  but for now lets just drool and savor these samoa girl scout cupcakes.  

Samoa Girl Scout Cupcakes
Oishii Treats original creation and
a friends family recipe adapted slightly.

Yields: 24-26 cupcakes

Ingredients for the Chocolate Cupcake

Sour Milk
1 cup Milk + 1 tablespoon apple cider vinegar

2 cups flour
1 1/2 cups sugar
1 1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
1 teaspoon salt

3/4 cups cocoa powder
1 cup boiling water
1/2 cup canola or vegetable oil
2 eggs

Directions

- Preheat the oven to 375 degrees and insert paper liners into your cupcake pans
- Make your sour milk: In a separate bowl add your milk and vinegar and set aside while you make the batter.
- In a large mixing bowl add flour, sugar, baking soda, baking powder and salt and mix together with a whisk.
- In a small mixing bowl add your cocoa powder and boiling water and whisk until the cocoa powder is nice and smooth, let it cool down for about 6-8 minutes.
- add your cocoa mixture to the dry ingredients and whisk together, add the milk, oil and eggs and mix until fully incorporated.
- Fill your cupcake liners about 3/4 full and bake for 14 minutes or until a toothpick inserted in the middle comes out clean. Let cool on a wire rack.

*You can either used store bought carmel or dulce de leche or you can make your own the night before with this simple and easy recipe. Crockpot Dulce De Leche

Dulce De Leche filling 

1/2 cup + 2 tablespoons dulce de leche
1 cup shredded coconut (unsweetened might be best cause the dulce is sweet, but you can use sweetened coconut as well)

Directions

- Create a whole in the middle of your cupcake
- Combine the ingredients together in a small bowl and fill the cupcake wholes with the filling

Dulce De Leche Buttercream

1 cup unsalted butter at room temp
4 cups powdered sugar
1/2 cup dulce de leche
4-6 tablespoons milk

Directions

- Whip the butter in a electric mixer until light and fluffy. 6-8 minutes on high speed
- add your powder sugar 1/4 cup at a time until fully incorporated
- add in the dulce de leche and 4 tablespoons milk and whip for 3-4 minutes. (add more milk to get your desired consistency)
- Top your cupcakes with buttercream, toasted coconut and drizzle with chocolate sauce.

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Red Velvet Cupcakes w/ Cinnamon Buttercream

I've felt like I've been in a food coma for the past 3 days...anyone else?  So much food, not a large enough stomach.  I hope everyone had a wonderful Thanksgiving with family and friends.  I was a baking machine this week.  Since we went to a friends house for turkey day, my contribution was dessert...big surprise there lol.  So I spent all wednesday night making pumpkin cheesecake and the next morning making cupcakes.  My poor kitchen was a disatser, I wish the Keebler elf's would come at night when I'm sleeping and clean my kitchen.

This recipe comes from the show on TLC called George Town Cupcakes  I enjoy watching the sisters aventures in there bakery, just as much as I would probably enjoy their cupcakes.  I finally broke down and bought their  book on amazon with their most popular recipes.  I decided to try the red velvet recipe because 1 I've never had red velvet before and 2 the guys from my husbands office requested red velvet cupcakes with cinnamon frosting for their potluck at work.  Now I'm not sure if the recipe is truly the same one they use at their bakery, normally their cupcakes look very moist.  The cupcake that came out for me wasn't necessarily moist but it wasn't dry either, it was very light, fluffy and spongey. Still good and not very sweet which pairs well with the buttercream.

Red Velvet Cupcakes w/ Cinnamon Buttercream
from The Cupcake Diaries 

Yields: 12-15 cupcakes

Ingredients

3 1/4 cup flour
1 teaspoon salt
12 tablespoons unsalted butter at room temp
1 3/4 cup sugar
2 large eggs at room temp
4 tablespoons red food color like McCormick
1 teaspoon vanilla extract
2 1/2 tablespoons cocoa powder, shifted
1 1/2 cups whole milk (I used 2% milk) at room temp
1 1/2 teaspoons baking soda
1 1/2 teaspoons apple cider vinegar

Directions

- Preheat oven to 350F and line a cupcake pan with 12 paper liners.

- Sift together the flour and salt in a small bowl and set aside

- In a electric mixer, cream together the butter and sugar at medium speed for 3 to 5 minutes until and light and fluffy

- Add the eggs one at a time, mixing slowly after each addition

- In a small bowl whisk together the red food coloring, vanilla, cocoa powder. Slowly add the mixture to the electric mixer with the butter and mix until incorporated

- Add 1/3 of the flour, followed by the 1/3 of the milk to the electric mixer and mix.  Repeat, stopping to scrape down the bowl as needed.  Add the last third of the flour, followed by the last of the milk and mix until incorporated.

- In a small bowl, add the baking soda to the apple cider vinegar.  It will get fizzy, at it to the batter and mix thoroughly.

- fill the cupcakes liners 2/3 full and bake for 16 to 18 minutes or until a toothpick comes out clean. transfer to a wire rack to cool completely. 

Cinnamon Buttercream
Adapted from Can you stay for dinner?

Ingredients

1 cup 2% Milk
5 tablespoons flour
2 teaspoon vanilla extract
1 teaspoon cinnamon
1 cup butter at room temp
1 cup sugar (not powdered sugar)

Directions

- In a medium saucepan, whisk 1 cup of milk with 5 tablespoons flour. Heat over medium until the mixture starts to bubble, whisk constantly. Continue to stir until the mixture starts to thicken, it will soon thicken to the consistency of cake batter. After about 7 minutes of whisking remove the mixture from the heat and add your extract.  Transfer the mixture to a heat proof bowl and let the mixture cool completely to room temperature. (I let it sit for about 30 minutes, stirring the mix every 10 minutes to release the heat)

- In your electric mixer cream together the butter and sugar on medium high for 3 to 5 minutes the mixture should be light and fluffy and white in color. You want the sugar to be completely incorporated in the butter.

- Make sure that your milk/flour mixture is completely cooled and add it to the butter and sugar. (you don't want the milk/flour mix to be warm or it could melt the butter).  Beat all ingredients together for 1 to 2 minutes on high speed, scrapping down the side of the bowl halfway, until smooth and blended. The frosting should be light and fluffy like whipped cream.

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