By Coco Simon
The Cupcake membership is delighted to serve their goodies at an important party—but can Alexis recover from her becoming pains sooner than she sees her crush?
Alexis is happy in regards to the most recent Cupcake membership job—it's an immense order for a neighbor's BBQ/pool celebration. not just will the CC make handsome profit, yet Matt—Alexis's large crush—will be there! but if Alexis is going to the mall along with her buddies, unexpectedly not anything matches her. outfits in her ordinary measurement are too brief, but if she is going up a dimension, every thing is just too sizeable. What's happening? Can she locate an outfit that makes her consider as remarkable at the outdoor as she is at the within?
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Additional info for Alexis the Icing on the Cupcake (Cupcake Diaries, Book 20)
The dough will be sticky; flour as necessary. Using a wheel cutter or paring knife, cut the dough into 6 to 8 even rectangles. Transfer them to a Silpat or parchment-lined baking sheet. Repeat with the second half of the dough. Bake the crackers for 25 minutes, until golden brown and slightly firm to the touch, rotating the sheets halfway through to ensure even baking. Allow them to cool. The crackers can be stored in an airtight container for up to one week. GRAHAM CRACKER CRUST Makes one 9-inch (23-cm) pie crust � cups (175 g) finely ground graham cracker crumbs 5 to 8 tablespoons (70 to 115 g) unsalted butter, melted Preheat the oven to 350°F (175°C).
You’re sure to find many uses for this sweet, versatile cracker. The recipe makes more crackers than you’ll need. Save the rest, or make some s’mores! GRAHAM CRACKERS Makes 12 to 15 large graham crackers � cup (100 g) firmly packed dark brown sugar � cup (½ stick/60 g) unsalted butter, at room temperature 3 tablespoons clover honey 3 tablespoons whole milk 1 tablespoon vanilla extract 4 ounces (115 g/approximately 1 cup) unbleached all-purpose flour, plus extra for rolling 2 ounces (60 g/approximately ½ cup) graham flour (or whole wheat or all-purpose) � teaspoon baking soda � teaspoon cinnamon � teaspoon salt In a large bowl or stand mixer, cream together the sugar and butter until light and fluffy.
Then I cover the cubes in some plastic wrap and keep them in the freezer until I’m ready to make my crust. CORNSTARCH After a lot of testing, I discovered that adding just a bit of cornstarch to my pie dough yields a more tender crust. It’s not crucial; you can leave it out if you don’t have it (or if you have a corn allergy), but it helps to guarantee good results. WHOLE MILK AND VINEGAR You may have noticed by now that I like to keep the fat content of my pie dough rather high. Again, this is all in the interest of achieving the flakiest, most tender crust possible.
Alexis the Icing on the Cupcake (Cupcake Diaries, Book 20) by Coco Simon