Download e-book for iPad: Emma, Smile and Say "Cupcake!" (Cupcake Diaries, Book 11) by Coco Simon

By Coco Simon

ISBN-10: 1442454008

ISBN-13: 9781442454002

Emma desires to be a version, yet club within the Cupcake membership may be all of the reputation she needs.

The big day marriage ceremony salon is working an advert within the neighborhood newspaper, they usually wish Emma to version within the commercial. whilst an area division shop additionally desires to use Emma as a version, she's unexpectedly a great deal favourite! yet after operating all over the place long island urban for auditions (and being informed repeatedly she "just isn't right") Emma realizes being a version is lots more durable than she proposal. Does Emma really need to be America's subsequent best version, or is being part of the Cupcake membership candy adequate?

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Additional info for Emma, Smile and Say "Cupcake!" (Cupcake Diaries, Book 11)

Example text

The mixture will look grainy. Stir in the egg, vanilla, and rum until the mixture looks smooth and shiny. Stir in the flour mixture to incorporate it. Stir in the macadamia nuts and pineapple pieces. Using an ice cream scoop or measuring cup with a ¼-cup capacity, scoop mounds of the dough onto the prepared baking sheets, spacing the cookies 3 inches apart. Bake the cookies one sheet at a time until the tops are light golden, about 14 minutes. The cookies will puff up during baking, then flatten slightly just before they are done.

Many new hand-held mixers have beaters with wire spokes rather than those made of flat metal strips; the wire spoke beaters are great at preventing cookie dough from getting caught in the beaters. MAKING THESE COOKIES really does take very little equipment, but an ice cream scoop with a ¼-cup capacity makes fast work of making drop cookies, scooping out portions of dough to roll into balls, and making cookies that are uniform in size. And a 12-inch ruler is handy for measuring the thickness of rolled dough and cookie sizes.

Using an ice cream scoop or measuring cup with a ¼-cup capacity, scoop mounds of dough onto the prepared baking sheets, spacing the cookies 3 inches apart. Bake the cookies one sheet at a time until they crack slightly on top and a toothpick inserted in the center of a cookie comes out with moist crumbs, not wet batter, about 18 minutes. ) Cool the cookies on the baking sheets for 5 minutes, then use a wide metal spatula to transfer them to a wire rack to cool completely. The outsides of the cookies will become crisp as the cookies cool.

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Emma, Smile and Say "Cupcake!" (Cupcake Diaries, Book 11) by Coco Simon


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