Butter cupcakes:

They did not turn out to be aesthetically pleasing. Could be due to me beating the mixture too much, allowing air too enter.  But who cares. Just chuck 2 into a Zip-lock bag and have them tuck away to school for break time. Love having them with a cold cup of milk. mmm!

You will need:

125g self-raising flour

125g caster sugar

125g soften butter(salted)

2 eggs

Half a teaspoon real vanilla essence

Approximately 2 tablespoons milk

1x12 muffin/cupcake paper tins/cups

Makes 12

Preheat oven to 200 degrees Celsius

In a bowl and using a wooden spoon, cream the butter and sugar together

beat in the eggs one at a time with a little flour. Add in the Vanilla Essence and then fold in the rest of the flour. mix until smooth. After which add in the milk. 

Spoon the mixture into the cupcake papers equally and then place them in the oven to bake for 15-20 minutes. Leave to cool for a while.

my favourite Double butter toffee and all butter mintoes from mark and spencers

butterfly cakes from Balmoral Bakery at Sunset way

mini cheesecakes (recipe by nigella lawson)

really easy and stress free to make! had them made immediately after my prelims ended! i really like the size of it. neither too much which will make one feel 'jerlat'(due to the richness of the cheese) nor too little. just bite-size. yum!

so you will need:

100g unsalted butter

200g digestive biscuits- nigella recipe had 250g but i found it to much

200g cream cheese- i used 'australia natural cream cheese' from phoon huat

50g caster sugar

1 large egg

2 tablespoons of sour cream

1/2 teaspoon of vanilla extract

2 teaspoons of fresh lemon juice

2x12 mini cupcake muffin tins/cups- i use souffle cups to help retain the shape.

Preheat oven to 190 degrees celsius

place butter in a bowl and have them melt in a microwave for about 25 seconds. put the digestive biscuits, roughly broken up into a ziplock and have the bashed up until they turn out fine. after which mix the melted butter and crushed biscuits together to form a 'wet sand' biscuit base. heap about 2 teaspoons of the biscuit base into each mini-cupcake tin/cups and press them down, compacting them. leave them in the fridge to harden.

beat the cream cheese until smooth- i just use a rubber spatula. add in the sugar and the egg(beaten well separately), sour cream and the rest of the ingredients. combine and mix everything to form a smooth and creamy mixture. once this is done,repeat the whole process and make another batch of cheese mixture- so that means you will need 2 times of all the ingredients except the digestive biscuits and butter. if not you will end up with a very thin layer of cheese which won't be that nice to eat. hence it actually up to you if you want a repeat or not.:D

spoon the cream cheese mixture into the cupcake tins/cups till about halfway. put in the oven and bake for about 10-12 minutes, by which the cheese mixture should have set. let them cool and then refrigerate for at least 3 hours before popping them into your mouth. enjoy! :D