Lemon Blueberry Bread

I had a packet of frozen blueberries in the freezer with the idea of making a smoothie. Tried it once and the kid didnt like it at all. So I used half of them in this blueberry muffins earlier and the rest went into this delicious blueberry bread. Do try this recipe, its definitely a keeper.

Source - JoyOfBaking
Ingredients:
 1 1/2 cup All purpose flour
1/2 cup butter softened at room temperature 
1 tsp baking powder
1/4 tsp salt
3/4 cup granulated sugar
1 tblsp grated lemon zest
1 tsp vanilla extract
2 eggs
1 cup fresh or frozen blueberrries
1/2 cup milk


For the lemon glaze:
 2 tablespoon white sugar
1 tablespoon fresh lemon juice.


Method:
Preheat the Oven to 350F
Prepare a loaf pan by buttering up the sides and bottom.
In a large bowl add the flour, baking powder and salt, whisk well to combine.
Take a table spoon of this flour mixture in a small bowl and gently coat the blueberries.

In an other bowl cream the butter with the electric mixture until soft.
Add the sugar and beat for another 2 -3 minutes till it becomes creamy. 
Add the egg one by one and beat well to incorporate.
Scrape the sides of the bowl using a spatula and beat the mixture till its smooth and pale.
Now add the flour mixture in three additions alternating with the milk, ending with the flour.
Gently fold in the blueberries. Do not overmix.


Transfer the batter to the prepared loaf pan and bake for 50-60 mins or until the toothpick inserted in the center comes out clean.

For the glaze:
Place the pan on a wire rack. 
In a microwavable bowl add the sugar and lemon juice , warm it up for 20 secs or just until the sugar dissolves.
Poke holes on the bread with a tooth pick and then gently brush the top with the warm liquid. 
Remove from the pan after 20 minutes.

Notes:
If using frozen blueberries , do not thaw, toss with flour and directly add to the prepared batter.
Do not skip the glazing part, its not too sweet and gives the bread a moist texture.

Strawberry Fresh Cream Cake

There's not much to say except that we celebrated our 11th anniversary with this delicious Strawberry fresh cream cake over the weekend. This is a very simple cake which can be made in a jiffy , but tastes rich and exotic. Strawberries can be substituted with pineapple or any fruit of your choice.

Ingredients:
For the Sponge Cake:
1/2 cup all purpose flour
1/2 cup sugar
3 eggs (at room temperature)
1tsp Vanilla essence


For the cream:
250ml Fresh cream
2 tblsp powdered sugar
1 tsp Vanilla essence


For sugar syrup to soak the sponge
1tblsp lemon juice 
4tblsp warm water
2tblsp sugar

Method
Preheat the oven to 350C.
Prepare two 8inch  round cake pans. Line the base and the sides with parchment paper.
Beat the eggs  and sugar over simmering water for about 6-7 minutes.
Take the vessel out of water, let it cool for a minute add the essence and then beat again for 2 -3 mins till pale and creamy
Now slowly add the flour with a soon and mix gently with a spatula. Do not over mix.
Mix just until the flour is incorporated.
Pour the batter in the prepared tins and bake for 25-30 mins.


Cake test - The tooth pick inserted in the center should come out clean. The edges of the cake will pull away from the pan at this stage.
Cool the cake completely  on a wire rack .

Prepare the cream.
Chill the bowl and the beater in the refrigerator for about an hour. 
Add the cream and powdered sugar in the chilled bowl and beat for 6-8 mins in medium speed , till the cream becomes thick and clotted. 
Take care as overbeating may result in grainy or curdled cream


To Assemble:
Chop the strawberry to tiny pieces
Cool the cake completly before Decorating.
Mix the lemon juice and water in a small bowl.
Place one layer of the cake in the decorating plate
Brush the top of the cake with this syrup or you can go ahead and sprinkle it.
Add the cream on the cake , level it and add the chopped strawberries on top. 
Place the next layer of the cake and gently press down. 
Now again apply the sugar syrup and then the cream.
Gently level the cream over the top and the sides of the cake. 
Pipe desired pattern over the sides and the bottom of the cake.

Chill the cake for atleast an hour before serving.

Bakes from other blogs - Posts from the archives

Today I was sincerely organizing and clearing up my folders with pictures, it turned turned out to be a humongous task..really. 
How do u all  keep track of your 'blogged' and 'to be blogged' posts and pictures. Any tips on that would be greatly appreciated.
Anyways I came across some delicious cakes that I baked when my kid was a year old. Can you believe, it was about two years back. Better late than never - is what I say to myself :). The recipes were from Sunita's world. Her blog inspired me to venture out into the world of baking, until then it was just banana bread for me :)


Lemon Coconut Cake


Absolutely delicious cake. I followed the recipe with minor changes such as only 4 eggs and no cashew nuts.

Banana Chocolate Almond Cake

Have a Great Weekend :)

Apple Almond Cake

Here's yet another cake for this season. I baked this over the weekend, the recipe  from Dragon's kitchen. I had bookmarked this recipe as soon as she posted in her blog, but it took about a year for me to make it. When the cake was baking, the house was filled with wonderful aroma of cinnamon ,apples and almonds  typical flavors of December. The cake was moist and delicious, a perfect dessert cake with a scoop of vanilla Ice cream.

Recipe source : Dragon's Kitchen
I almost followed the recipe with a slight change from my side. I increased the cinnamon to 11/2 tsp and used brown sugar for the topping. I also used vanilla essence instead of almond extract.


Ingredients:
11/2 cup All purpose flour
3/4 cup Granulated sugar
11/2 tsp Baking powder
1/2 tsp Baking soda
1 tsp vanilla essence
1/4 tsp salt
2 eggs
2/3 cup yogurt
1/4 cup butter melted


3 apples peeled and sliced thin
1/4 cup slivered /sliced almonds
3 tablespoon Sugar/Brown sugar
11/2 tsp cinnamon

Method:
Preheat the oven to 180C/350F
Prepare a 9'' springform pan
Stir together flour, sugar, baking powder , soda and salt in a bowl.
Break in the eggs one by one in a separate large  bowl, stir in the yogurt  and melted butter and vanilla essence. Beat well for a min.
Add the flour mixture to the wet ingredients and stir well till incorporated.
Pour the batter to the prepared pan. Arrange the apple slices over the batter.


In a small bowl mix the almonds, cinnamon and the brown sugar.Sprinkle on top of the apple.
Bake in the oven for 50 - 60 minutes. Mine was done in 50 minutes. So start checking from 50 mins


Serve warm with whipped cream or Ice cream

Sending this off to Champa's Bake-off event at the Versatile Kitchen 

Cakes and cookies - Xmas event at "My Culinary Creations"

Its time to jingle again - at AsanKhana

Vanilla cupcake with butter cream frosting

 I baked these cupcakes for a bake sale at my kids school last week. I have baked vanilla cupcake several times using different recipes, but this is the first time I decorated them with buttercream, did this specially for the kids.I made two batches of them (about 24) and felt happy to see that they vanished within the first 30 mins of the sale.

Recipe source: Joy of Baking

Ingredients:

1/2 cup unsalted butter at room temperature

2/3 cup of white sugar

3 large eggs

1 tsp vanilla extract

zest of 1 lemon (I used 1/ of a lemon)

11/2 cup All purpose flour

11/2 tsp Baking powder

1/4 tsp salt

1/4 cup milk

For the Buttecream

2 cus of Icing sugar

1/2 cup unsalted butter

1 tsp vanilla extract

2 tblsp milk

Method:

Preheat the oven to 180C/350F

In a large bowl cream the butter and sugar using the hand mixer until light and fluffy.

Add the eggs one by one, beating well after each addition. Scrape down the sides.

Add the vanilla extract, lemon zest and beat well for a minute.

In a seperate bowl whisk together flour, baking powder and salt.

Now add the dry ingredients to the wet mixture alternating with the milk. Beat till incorporated.

Fill in the muffin cups evenly.Bake for 18 - 20 mins or until the tip is browned and a toothpick inserted in the center comes out clean.

Makes about 12 cupcakes.

For the Buttercream , beat the butter till light and creamy.Gradually add the sugar and beat till fluffy (about 2 mins).  Now add the vanilla extract and milk and beat for another minute. Pipe the buttercream using the large star tip that you have on hand or spread the buttercream on the top using a butter knife.

Tip: the butter should definitely be at room temperature to make the buttercream mixture.I learned this the hard way :)

Sending this to the following events

" Food Palette series - white" hosted by Akheela at Torview  

Cakes and cookies - Xmas event at "My Culinary Creations"

Its time to jingle again - at AsanKhana
Champa's bake -off event at 'The Versatile Kitchen'

                                                                   

Thomas and friends Cake | Train Cake | Butterfly Cake | Decorated Cakes |

Its been ages since I wrote my last post. I thought of taking a short break Initially when we planned to move to Brussels for the kids school. But then there was a visit from my In-laws for 2 months, followed by my son's 3rd birthday and then the school. The kid took some time to settle down and demanded more attention from me, and there you go, another reason for me to prolong my hibernation. Summer was hectic as we were travelling a lot, visited Rome and Paris again. I never get bored of Rome, its such a lively place filled with architectural wonders. 
When everything was in place and I was almost ready to blog, my laptop gave away all of a sudden, and thats it, I thought I will never be able write a post this year. Still it's in the same condition,  can browse only for about 30 minutes at a stretch, as it runs with just battery power, awaiting a new one next week though.(hurray!!!). But during the past one month I realised how much work gets done, if you dont sit in front of your computer for hours together. Yeah, I learned something on that front and I promised myself that I will not sit and browse or blog for more than an hour at a stretch. (India calls excluded  :) ).


During my break I did lots of cooking, tried new things and the best part is I overcame the fear of Icing.
Yes, I baked a Birthday cake for my son's Birthday and a few other ones after that. Though I love to bake and try out different recipes, this is the first time I attempted to do a decorated version with Icing and all.


It was hard to find certain ingredients called for in the recipe, I had go with alternatives.I took a lot of help from Champa of   "The Versatile Kitchen' as I desperately needed some advice and tips from a person who is good at this. Her posts on cake decorating basics were very useful and informative.learned a lot of new stuff from there.She was very patient enough to answer all my questions through email. Thanks Champa :)
I also took help from another blog , Aqua's "Served with love".  She also has some simple tips and techniques in her blog which guides you where to start  for starters like me.


Here are some of the pictures of the Cakes.


I made two train cakes for my son, as he is crazy about trains and a big time fan of "Thomas and Friends".
I used a train mould to bake the following cake, decorated with Fondant and placed over a half sheet cake covered with Fondant.

The Following cake was cut out from loaf cakes and decorated with buttercream Icing. Though its not perfect I loved this one than the above cake, as this took lot of time for me.

Here's another one I made for a friends daughter.I cut out the butterfly  from a 9" round cake with help from Betty Crocker's Kitchen.They have got some great ideas there. If you hit the Google you are sure to land up there :)

Here's another one I made for my Hubby's B'day. Cinnamon Sponge cake with Chocolate butter cream Icing. Cake recipe from Passionate about Baking.

The making of the Train cake and decorating  it for the birthday was a huge effort.I had to do two trial versions before the final cake.Would I do it again ? definitely  yes , just to see that lovely smile in my kids face :)  worth all the effort.


See you again this week with another interesting Bake that I made with a recipe.
 Have a great Thanksgiving weekend.

Weekend Baking - Dates, Prunes and Walnut Bread.

Baked this beautiful bread over the Christmas weekend.
The baking saga started like this. I started browsing through my bookmarked baking recipes on friday morning which continues till sunday evening. There were rolls, buns, cakes, muffins, cookies and what not....I felt like going on a baking spree and start a baking marathon. You might ask me whats the hurry....But this is my last week with the Oven. Yes we are moving to a new house without an oven, and as the move is temperory, we do not want to invest on an oven. Iam going to miss Baking :(.
So I have planned to do as much as baking as possible, atleast try out my most favourite bookmarked recipes, take pictures and save it in my archives for future blogging. Managed to bake some cookies, a cake and this bread by sunday evening, quite satisfied with my work :)
While the cake was ok, this bread turned out great. The original recipe called for just Dates an Nuts. Since I had less quantity of dates, I throwed in some prunes and walnuts.

Recipe source:Joy of Baking
Ingredients:
1/2 cup walnuts
1 cup chopped and pitted dates
1 cup chopped and pitted prunes

1 cup boiling water
1 tsp baking soda

2 cups All purpose flour
1/2 cup light brown sugar
11/2 tsp baking powder
1/4 tsp salt
1/2 tsp cinnomon powder ( I used 1 tsp)
1 tsp  vanilla extract

1/2 cup cold butter
1 egg

Method.
Add the dates and prunes to 1 cup of boiling water, along with baking soda and allow it to cool(atleast 1 hr)
Preheat Oven to 180C. Grease and prepare a bread loaf tin for baking.

Beat the egg and vanilla essence in a seperate bowl

In a seperate bowl add the flour, sugar, cinnamon and baking powder. Mix well to combine.

Add the cold , soft butter to the flour mixture and using a electric beater or food processor, mix, till the mixture resembles coarse bread crumbs.

Add the fruits along with the liquid.Add the chopped walnuts .Mix well to combine

Pour the mixture to the greased bread tin and bake in the preheated oven for 50 - 60 minutes.

My First Chocolate Cake

For an ardent chocolate cake lover like me it took me this long to bake one. I like plain chocolate cake with simple icing , not those which are loaded with layers of cream. So I usually satisfy my craving by settling on the store bought mixes. But this time I decided to give it a go and tried out the recipe from Pusiva's culinary studio. I did'nt like the strong bitter flavour of the cocoa powder that I get here, so used chopped cooking chocolate instead. The cake turned out to be moist and perfect, exactly the way I like it.

We had the cake with some whipped cream, but next time I will make a single layer of chocolate Ganache.




Recipe Adapted from Pusiva's culinary studio.
Ingredients:
1 1/4 cup plain flour
50gms of cooking chocolate.
3/4 tsp baking powder
3/4 tsp baking soda
2 tbsp hot water
1 tsp instant cofee powder or granules
1 cup sugar
2/3 cup butter
2 eggs
1 tsp vanilla essence
3/4 cup water


Method:
Melt the chocolate by double boiling method and allow it to cool.
Mix the coffee poder in the hot water and allow it to cool.
Grease and prepare the cake pan
Seive the flour , baking powder and soda together.(if you are using cocoa powder, include that here)
Beat the buttr and sugar until light and fluffy.Add the egg and beat well for a min.
Now add the cooled chocolate, cofee mixture, vanilla essence , beat for approxately 2 - 3 min.
Add the flour little by little alternatly with water, finally ending with the flour mixture.
Give it a gentle stir by hand until all the flour dissolves. Do not beat while adding the flour.
Pour the mixture on to the prepared pan and bake in an 175C oven for 40 - 45 mins.




Note:
If your cake is browing quickly throw in a sheet of foil over the top of the pan after 20 mins of baking.
I baked the cake twice with and without the coffee powder , it tasted great. So the coffee powder is completly optional.


Having baked my first Chocolate cake I have gained confidence to try out so many different versions of chocolate cake out there with diffrent Icing. So you can expect few more posts on chocolate cakes from me in the future.

Enjoy !!!
Iam sending this Chocolate Cake over to Cook for Yourself event at Food for 7 stages of life.

Pineapple fresh cream cake

I have been planning to make this cake ever since I saw the recipe in "Passionate about baking". The fear of Icing the cake with whipped cream or for that matter any Icing has kept me away from these kind of cakes. Finally I mustered my guts and baked this cake for my Husbands birthday who is an ardent lover of pineapple desserts.
The cake turned out soft and spongy, but the Icing scared me Initially.I baked the sponge at 2.00am in the night (wanted it to be a surprise you know!), and thought of Icing it early in the morning. But when I started Whipping cream, dont know what happened, the cream started to curdle after 6 mins, probably because I whipped it at high speed. I was totally disappointed as I didnt have any more cream left in the fridge.

With few adventures later somehow made the Icing and decorated the cake by evening. The cake tasted too good , and I have already made plans for making it again.The step by step proceure and the tips in the recipe helped me a lot.

Update : Check out the base recipe for this cake at  Strawberry fresh cream cake.Just substitute strawberries with Pineapple.

Yummy Vanilla Cupcakes

Iam back from a month long break...We had three good weeks of vacation in India, and then back here I had to prepare for my kids second birthday.It went on very well last week, though hard to believe that my tiny one is growing so fast.Will post the pictures of the menu in the next post.But before that I wanted to publish this post that was sitting in my drafts for a long time.The auto scheduler didnt work for me !!!

Have tried several recipes for vanilla cupcakes from diferent sources, but didnt quite turn out well. So I stopped making them for a while until I saw this recipe from "Passionate about baking" . Made it thrice since then , and every time it baked beautifully and was yummy.

Without taking much of your time here is the recipe:

I didnt make any changes to the original recipe, just made them with large muffin pan instead of the mini ones. Made 12 cupcakes.

Source: Passionate about Baking

Ingredients:

Flour – 2 cups

Baking Powder – 2 tsp

Salt – ½ tsp

Butter – ½ cup

Sugar 1 ¼ cup

Eggs – 2

Milk – 1 cup

Vanilla Essence – 1 tsp

Method:
Preheat the oven to 190deg C.
Grease well muffin trays.
Sift together flour + baking powder + salt 3 times. Keep aside.
Cream the butter and sugar well on high speed until light and fluffy.
Beat in vanilla essence, followed by eggs beaten in 1 by 1.
Now beat in flour and milk alternatively till well incorporated.
Put about a tsp full in each muffin casing, about ¾ full, as it will rise.
Bake at 190deg C for 10-15 mins till golden brown.
Remove immediately and cool on racks.

Apple cinnamon muffins

I had bookmarked this recipe from Baking bites long back but didnt get to it.Whenever I think of trying this recipe either I will be short of apples or the apples will not be fresh.Since Iam travelling to India on a three weeks vacation Iam planning my menu everyday such that no vegetables or fruits are left out in the refrigerator.Veggies I can manage, but fruits ! with only three days left there is a lot of fruit (peaches,cherries, pears, apples)to be finished thanks to the visit to the farmers market..So dont be surprised if there is an other post on something with peaches.(ya I have a bookmarked recipe of peaches too..)

I didnt use the recipe as such, made a few changes like avoided eggs and used milk instead of buttermilk.I also used whole wheat pastry flour.The result was soft moist and delicious muffins.

Recipe adapted from Baking Bites

Ingredients
2 cups all purpose flour

2 tsp baking powder

1/2 tsp salt

1 1/2 tsp ground cinnamon

1/4 tsp ground ginger

3/4 cup brown sugar

2 tbsp butter, melted and cooled

2 tbsp vegetable oil

1 tsp vanilla extract ( I used vanilla sugar)

1 cup milk

2 cups diced apple

3 tbsp coarse sugar

1/2 tsp ground cinnomon

Method

Preheat oven to 375F (190C). Line a 12-cup muffin tin with paper liners.

In a medium bowl, whisk together flour, baking powder, salt and spices.

In a large bowl, whisk together brown sugar , melted butter, vegetable oil and vanilla.

Working in two or three additions, alternately stir in flour mixture and milk, ending with an addition of flour and mixing only until no streaks of flour remain visible in the batter.

Stir in diced apple.Divide batter evenly into prepared muffin cups filling each to the top, or slightly over.

In a small bowl, stir together coarse sugar and additional 1/2 tsp ground cinnamon.

Sprinkle generously over muffins.Bake for 15-18 minutes, until a toothpick inserted into the center of a muffin comes out clean and the top springs back when lightly pressed.

Cool muffins on a wire rack.

Mine made 9 large Muffins.



The theme for this month's Think Spice event hosted by Sunita herself being "Spiced sweet treat" these gorgeous Apple Muffins spiced with cinnamon and ginger makes their way to the event.



Sending these healthy muffins to the "Show me your muffins " event by Divya at Dil-se

Cherry cake

Baked this beautiful cake past weekend with some leftover cherries from the farmers market.

Browsed a lot of recipes from the net and finally settled on the one from Joy of Baking.

I followed the recipe as given, but had to replace the sugar with brown sugar, as I realised that I ran out of white sugar, after beating the eggs.

But the cake baked beautifully and was delicious.I made this in the evening and the cake plate become empty by the time we had tea.

Ingredients:

1 pound (454 grams) fresh cherries, pitted
1 1/2 cups (195 grams) all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs
3/4 cup (150 grams) brown sugar
1/2 cup (113 grams) unsalted butter, melted and cooled
1/3 cup (80 ml) milk
1 teaspoon pure vanilla extract
Zest of 1 lemon

Method:

Preheat oven to 400 degrees F (205 degrees C).

Butter and flour an 9 inch (23 cm) spring form pan and line the bottom of the pan with parchment paper. Set aside.
Rinse, dry, and pit all the cherries. Cut the cherries as desired.

Take about 1/4 (about 15) of the cherries (to be placed on the top of the cake during baking) and cut them in half.
In a separate bowl whisk together the flour, baking powder, and salt. Set aside.
In the bowl , beat the eggs and sugar until thick and lemon colored (about 3-5 minutes).

Add the melted butter, milk, vanilla, and lemon zest and beat just until incorporated.

Add the flour mixture and stir just until moistened. Gently fold in the whole pitted cherries.

Pour the batter into the prepared pan, smoothing the top with an offset spatula.
Bake for 15 minutes then remove from oven.

Quickly arrange the remaining cherries, cut side down, on the top of the cake.

Return the cake to the oven and bake for a further 20 minutes or until golden brown and a toothpick inserted into the cake portion comes out clean.
Remove from oven and place on a wire rack to cool slightly.
Serve warm or at room temperature with a dollop of softly whipped cream.
Makes 8 - 10 servings.

Source : Joy of Baking

Strawberry Cake and Muffins

It was raining strawberries at home last week. My toddler just started eating strawberries and he likes it a lot even if its soar.Just the fact that my son has started a liking towards these pinkish beauties made my husband go for loads of them.Yes, he brought home a whole bag of it.

The best part of it is that he didnt know that strawberries doesnt have a longer life even if its refrigerated. So two days later I started browsing for some recipes to use the left over fruit, and came across two wonderful recipes.

The first one was Aparna's Strawberry muffin.

The recipe was so simple I immediatly baked them. As she mentioned in her post I added some sugar to the berries before mixing as mine was very sour.But the muffin tasted really good with no trace of the sourness.

The next one was a Strawberry spring cake from Asha's Foodie's hope.

This recipe was already book marked by me when she posted it last month, waiting for some neglected strawberries, and so baked that wonderful soft cake the next day.

Over all the recipes were so good and welcomed by all , that I baked them twice.

Iam posting the recipes here for keepsake:

Strawberry Muffins:

Ingredients:

1 cup all purpose flour

3/4 cup whole wheat flour

1/2 cup granulated sugar*

2 tsp baking powder

1/2 tsp salt

1 cup chopped (not too fine) Strawberries

1/2 cup milk

1/4 cup oil

1 egg (or flax seed substitute**)

1 tsp vanilla extract

Method:

Put the flours, sugar, baking powder and salt in a bowl and whisk lightly to mix well.

Add the strawberries to the flour mixture and mix to ensure they are well coated with flour.

In another bowl, lightly beat the egg/ flax seed substitute, vanilla extract, milk and oil together. Add this to the strawberry-flour mixture and gently mix together, in a folding motion, about 4 or 5 times. Do not over stir, or the texture of your muffins will suffer.

The batter will be lumpy and slightly floury.

Grease the muffin tins/ cups and divide the batter equally between them, so that each one is about 2/3rds full.

Bake at 180C for about 25 minutes till the muffins are done and lightly golden brown on top.

Cool for 10 minutes, unmould them and cool completely on a rack. This recipe makes 8 muffins.

Note : I used whole wheat flour completly for this recipe, and somehow my batter become a little thin , but my muffins came out just fine.

Strawberry cake

:

Ingredients:

1/2 cup ( 1 stick) softened butter,

2 eggs,

1 cup regular white sugar,

1 tsp vanilla essence,

1 3/4 cups plain flour,

1/8 tsp salt,

2 tsp baking powder,

2/3 cup fresh red ripened Strawberries pureed.

Method:

Preheat oven to 350F/190C.

Spray cake pan with no-stick oil or butter well and keep aside.

In a mixer bowl, beat the sugar and butter first until fluffy.

Add in the eggs,mix. Then add in the vanilla.

Sift flour and baking powder, add to the creamed butter mixture and mix again gently on low speed until everything comes together.

Now, stir in the strawberry puree, beat until batter is well mixed and evenly pink.

Pour into the prepared pan, tap on the kitchen counter to top get the bubbles out.

Bake for about 35 to 40 minutes in the preheated oven or until golden and skewer comes out clean form the center.

Take it out of the oven, let it sit for 5mins. Invert gently on the cooling rack.

When cool, sprinkle powdered sugar on top to serve or you can use Vanilla icing.

I served it with whipped cream.It was delicious.

Hence ended my starwberry saga for this season and No more for this year ! :)

Sending these Muffins and Cake to 'The Strawberry Feast' hosted by Happy Cook at 'My Kitchen Treasures'