A pack of digestive biscuits (I used McVities)
1/4 cup melted butter

Crush the biscuits in a ziploc bag to small crumbly pieces. Put everything into a bowl, add melted butter and mix until they are well combined. If it's still too dry, add a little bit more of melted butter. Texture of the mixture should be soft enough for you to press into the bottom of your pan. Refrigerate for 30 minutes for a firm base. 

Strawberries, about a pack
16 oz cream cheese (2 packs of the small Tatura cream cheese)
2 cups of non-dairy whipping cream
3 tablespoons fine sugar 

1. Puree your strawberries. I used a blender until it becomes a liquid but with some small pulps in it.
2. In your mixing bowl, beat cream cheese and sugar until creamy.
3. In another bowl, beat whipping cream until soft peak forms.
4. Fold the whipped cream into the cream cheese mixture.
5. Fold strawberry puree into the mixture until nicely combined.
6. Spread evenly onto your cheesecake base.
7. Let it sit in your fridge overnight.

3 eggs
2 cups sugar
1/2 cup vegetable oil
1/2 cup plain yogurt (or sour cream, either one)
1 tablespoon vanilla extract
2 1/2 cups flour
3 teaspoons baking powder
1 1/4 sirap bandung (rose syrup, condensed milk, water)

1. Preheat your oven. Go.
2. In your mixing bowl, beat sugar, vegetable oil, eggs and vanilla extract until the eggs and oil are well incorporated. Keep mixing until the batter gets lighter in colour.
3. Mix in the yogurt and beat until well combined.
4. Add half the flour into the bowl together with baking powder. Beat on low speed while pouring half of the sirap bandung until the mixture starts to incorporate.
5. Add the remaining flour and continue mixing while pouring the remaining milk. Beat until all of the ingredients are well combined.
6. Divide your batter evenly into your cups. Be sure not to overfill them. Stop trying to taste the batter with your finger too 😛
7. Bake for 17-20 minutes at 160 degrees C. Once done, let them cool completely.

Yup. You figured. It's buttercream frosting! Nothing different, except for the fact that I added a drop of rose extract into it. If you don't have it, you can totally proceed with the regular buttercream frosting. 

 125g butter
250g powdered sugar
1/2 teaspoon rose extract (optional)

 Beat butter. Add powdered sugar gradually and mix until fluffy. Add rose extract into mixture and mix until well combined. If you want it colored, drop your desired food coloring into it.

1 cup butter, cold and cut into small cubes
1 3/4 cups all purpose flour
1/4 cup cornstarch
1 cup powdered sugar

1. Mix flour, cornstarch and powdered sugar until combined.
2. Then, pop butter into the mixture and mix until everything is well incorporated.
The texture of this mixture should be crumbly and soft enough to be pressed into an even layer.
3. Get your baking pan and start pressing the mixture firmly into a thin layer, forming a crust for your lemon filling to sit on.
4. Refrigerate for 30 minutes and bake for 15 minutes or until nicely browned.

3 large eggs
1 1/2 cups sugar
1/3 cup flour
1/3 cup lemon juice
Lemon zest (I honestly don't care about the measurement. I feel like the more I put, the more lemon-y it tastes)

1. Mix everything until it becomes a smooth, silky mixture. There should be no lumps of flour.
2. Pour onto your crust and bake for 30 minutes or until it is set nicely.

Bowl A:
1/2 cup of brewed coffee
1 1/2 teaspoons coffee powder (I used Nescafe Classic)
1/2 cup fresh milk
1 teaspoon vanilla extract

Bowl B:
1 1/3 cups flour
1 teaspoon baking powder
1/2  teaspoon baking soda
1/2 cup unsweetened cocoa powder

Bowl C:
1/2 cup butter
1/2 cup sugar
1/2 cup light brown sugar
1 egg

Directions:

Preheat the oven. Come on,  you know the drill.

Bowl A:
Mix the coffee powder into the brewed coffee until dissolved. Add in milk and vanilla extract and set aside.

Bowl B:
Whisk together flour, cocoa powder, baking powder and baking soda. Set aside.

Bowl C:
Beat butter, sugar and brown sugar until light and fluffy. Add the egg and beat until nicely combined. Add flour mixture (Bowl B) into the egg-butter-sugar mixture in 3 additions, alternating with 2 additions of coffee mixture (Bowl A) until well incorporated. Flour-coffee-flour-coffee-flour. 

Lastly, pour the mixture into your cups! Bake for 20 minutes at 160 degrees. Cool completely before you frost the cupcakes. Be patient, please.

You can see how moist and soft they are just by the look of it. Did I tell you how much I've missed doing food photography? I felt like my skills and creativity have deteriorated during the times I have not held my camera. Really loved how the pictures came out for this recipe, though. My mood boards on Pinterest really helped me a lot. #photographytips 😂 Aaaa, I need to shop for more props. I've been using the same props in almost all of my photos. It gets boring.

The good old buttercream frosting. Don't tell me you have no idea what buttercream frosting is unless you're new to baking. YOU. MUST. KNOW. THIS. It's the only thing that can save you when you are clueless of what to frost your cupcakes with. All you need are butter and powdered sugar. If you want it flavored, PUT ANYTHING YOU WANT. Chocolate, mint, lemon, caramel, butterscotch, and even coffee... You can always keep it in the fridge for the times you're not using it. For its long shelf life, I can say it's a lifesaver.

How to make coffee buttercream frosting?
Ingredients:

125g butter
250g powdered sugar
1 teaspoon of brewed coffee 

Directions:

Beat butter. Add powdered sugar gradually and mix until fluffy. Pour coffee into mixture and mix until well combined. 

** you might wanna check the consistency of your frosting to know when you should stop mixing. If it's still too soft and runny, piping will be a hard work. Try mixing a little bit longer until it becomes stable!

Anyways, I have a lot of things to be done for my final year project. I have yet submitted my draft to my supervisor. I have yet started writing for my chapter 3. I am so behind the schedule. SEND HELP.