Just three more days before my Final Exams end, and just slightly less than two weeks more before I am officially released from the iron grip of Eff Why Pee. (A more affectionate name for FYP. Hahaha. I’ll definitely miss it when it’s over.)
Here I am, already planning what I want to do when my month-long, much-deserved December break finally rolls around.
Where I want to go:
1) Chek Jawa Nature Walk at Pulau Ubin.
2) Sungei Buloh Wetland Reserve
3) The Southern Ridges & Mount Faber
4) Marina Barrage
5) Kusu Island
6) St John’s Island
7) Hindhede Nature Park @ Bukit Timah Nature Reserve
8) Bottletree Park @ Yishun
9) Little Guilin
Anyone wants to go with me? :/
Well, it’s no secret by now that I’m crazy over cupcakes.
Been baking them since five months ago, and slowly perfecting them – first working on the taste, then the texture and finally, the shape. I guess I’ve more or less mastered the art of ‘removing the cupcakes from the oven at the correct time so that they don’t collapse‘ since I obtain cupcakes with nicely rounded surfaces almost 100% of the time these days.
Decided to bake a batch of cupcakes for my close friends who are still in the midst of their exams, as a way to cheer them on. Because this batch was special, I decided to go one step further and attempted making some frosting.
A nice fluffy mixture of dark chocolate and melted butter did the trick just fine. Heck to all those elaborate frosting recipes I’ve seen lurking around the internet. Mine tastes just as good, if not better. Rich and creamy. Mmmmm.
And … TA-DAAH!
These are Oreo cookies and cream cupcakes topped with dark chocolate butter frosting and rainbow sprinkles, less then five minutes after they were completed.
I’ve placed them in the refrigerator, and the frosting has hardened to form a crisp chocolate shell. Now, that is what I call yummy!