By Coco Simon
Alexis has precise pals within the Cupcake Club—which is an efficient factor, simply because all people else is looking her names.
Everyone within the Cupcake membership was once delighted whilst suggest lady Sydney moved away, however the new woman, Olivia, is even worse than Sydney was once! whenever she passes Alexis within the hallway, she says anything nasty to her. And if that wasn't undesirable sufficient, she additionally has the entire women within the most sensible acquaintances membership making jokes approximately Alexis! Alexis has no notion why this can be happening... until eventually she recalls an offhand comment she made to a pal approximately Olivia. It wasn't intended to be suggest, yet did Olivia take it the other way? If Alexis is keen to shoulder a few blame, will Olivia name off the teasing campaign?
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Additional info for Alexis Gets Frosted (Cupcake Diaries, Book 12)
Sample text
Preheat the oven to 350°F. Generously butter the bottom and sides of a 9-inch springform pan. Wrap the outside with aluminum foil, covering the bottom and extending all the way up the sides. Make and bake the cake crust and leave it in the pan. Keep the oven on. 2. Dissolve the instant espresso in the hot water in a small cup and let stand. Put one package of the cream cheese, 1⁄ 3 cup of the sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low until creamy, about 3 minutes, scraping the bowl down several times.
Continued on page 41) 3. Place the cake in a large shallow pan containing hot water that comes about 3 tablespoons cornstarch 1 tablespoon pure vanilla extract 2 extra-large eggs 2⁄3 cup heavy or whipping cream For the macaroon crunch: 1⁄2 cup chopped blanched almonds 1⁄2 cup chopped walnuts cup sweetened shredded coconut 13 1 inch up the sides of the springform. Bake until the edges are light golden brown and the top is slightly golden tan, about 11⁄4 hours. Remove the cheeseJunior’s Favorites 39 40 Junior’s Favorites cake from the water bath, transfer to a wire rack, and let the cake cool for 2 hours (just walk away—don’t move it).
Put one package of the cream cheese, ⁄ cup of the sugar, and the remaining 4 tablespoons of cornstarch in a large bowl. Beat with an electric mixer on low until creamy, about 3 minutes, scraping down the bowl several times. Beat in the remaining cream cheese, one package at a time, scraping down the bowl after each one. Increase the mixer speed to medium and beat in the remaining 1 cup sugar, then the vanilla. Blend in the eggs, one at a time, beating well after adding each one. Beat in the melted white chocolate, then the cream, just until completely blended.