The Cupcake Diaries Collection: Katie and the Cupcake Cure; Mia in the Mix; Emma on Thin Icing; Alexis and the Perfect Recipe by Coco Simon Page A
Authors: Coco Simon
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I called. She turned around. “I’m glad we’re friends!” I yelled. I said it loud, so she could hear it over the music. But I also said it so Sydney could hear me.
“Me too!” Callie called back, and then walked toward the PGC.
I ran off to dance with the Cupcake Club. As I waved my silly arms in the air, I realized something.
The first day of middle school had been awful. Callie had let me down. I got into trouble. Things did not go the way I planned at all.
But the weird thing was that middle school was not a total disaster. Everything had worked out, somehow.
Maybe it was time for a new recipe.
Mix together:
One purple dress.
One corny mom.
Two hundred and four cupcakes.
Three new friends.
One old friend.
Stir gently until they’re all blended together.
Then dance.
If you’re not an expert baker like Katie,
that’s okay—here is a quick and easy-to-follow recipe that’s just as
sweet! (Ask an adult for assistance before you start baking since you might need help
with the oven or mixer.)
Pineapple “Upside-Down”
Cupcakes
• Makes 18 •
BATTER:
1 box of yellow cake mix
1 cup sour cream
1 / 2 cup of pineapple juice (use juice from canned pineapples; see
topping)
1 / 3 cup vegetable oil
4 large eggs, room temperature
1 teaspoon pure vanilla extract
TOPPING:
8 tablespoons unsalted butter, melted
3 / 4 cup firmly packed light brown sugar
1 can (20 ounces) crushed pineapple, drained (set aside 1 / 2 cup of
the pineapple juice for batter)
maraschino cherries (optional)
Center baking rack in oven and preheat to 350°F. Grease cupcake
tins well with butter or cooking spray.
CUPCAKES: In a large mixing bowl combine all of the batter
ingredients. With an electric mixer on medium speed, mix the ingredients together
until there are no lumps in the batter. Spoon the batter into the cupcake tins so
that each tin is about halfway full.
TOPPING: Mix the melted butter and brown sugar together with a
spoon. Sprinkle about a teaspoon of the mixture on top of the cupcake batter in the
tins. Now add a layer of about a tablespoon of pineapple. If you’d like, put
one cherry on top, pressing it into the pineapple layer so it’s level.
Bake the cupcakes about 18 to 20 minutes or until a toothpick
inserted into the center of a cupcake comes out clean. Remove from oven and place on
a wire rack to cool for about 5 minutes. Carefully run a dinner knife around the
edges of the cupcakes and invert the cupcake pan onto the wire rack. Let the
cupcakes cool for about 20 minutes.
CHAPTER 1
An Interesting Remark
M y name is Mia Vélaz-Cruz, and I hate Mondays.
I know, everybody says that, right? But I think I have some very compelling reasons for hating Mondays.
For example, every other weekend I go to Manhattan to see my dad. My parents are divorced, and my mom and I moved out to a town in the suburbs, an hour outside the city. I really like living with my mom, but I miss my dad a lot. I miss Manhattan, too, and all of my friends there. On the weekends I visit my dad, he drives me back to my mom’s house late on Sunday nights. So it’s weird when I wake up on Monday and I realize I’m not in New York anymore. Every two weeks I wake up all confused, which is not a good way to start a Monday.
Another reason I don’t like Mondays is that it’s the first day of the school week. That means five days of school until I get a day off. Five days of Mrs. Moore’s hard math quizzes. And I have to wait all the way till the end of the week for Cupcake Friday. That’s the day that either I or one of my friends brings in cupcakes to eat at lunch. That’s how we formed the Cupcake Club. But I’ll tell you more about that in a minute.
Lately I’ve been looking over a bunch of journal entries, and I’ve realized that when annoying things happen, they usually happen on a Monday. Back in May, my mom told me on a Monday night that we were moving out of New York. When I
“Me too!” Callie called back, and then walked toward the PGC.
I ran off to dance with the Cupcake Club. As I waved my silly arms in the air, I realized something.
The first day of middle school had been awful. Callie had let me down. I got into trouble. Things did not go the way I planned at all.
But the weird thing was that middle school was not a total disaster. Everything had worked out, somehow.
Maybe it was time for a new recipe.
Mix together:
One purple dress.
One corny mom.
Two hundred and four cupcakes.
Three new friends.
One old friend.
Stir gently until they’re all blended together.
Then dance.
If you’re not an expert baker like Katie,
that’s okay—here is a quick and easy-to-follow recipe that’s just as
sweet! (Ask an adult for assistance before you start baking since you might need help
with the oven or mixer.)
Pineapple “Upside-Down”
Cupcakes
• Makes 18 •
BATTER:
1 box of yellow cake mix
1 cup sour cream
1 / 2 cup of pineapple juice (use juice from canned pineapples; see
topping)
1 / 3 cup vegetable oil
4 large eggs, room temperature
1 teaspoon pure vanilla extract
TOPPING:
8 tablespoons unsalted butter, melted
3 / 4 cup firmly packed light brown sugar
1 can (20 ounces) crushed pineapple, drained (set aside 1 / 2 cup of
the pineapple juice for batter)
maraschino cherries (optional)
Center baking rack in oven and preheat to 350°F. Grease cupcake
tins well with butter or cooking spray.
CUPCAKES: In a large mixing bowl combine all of the batter
ingredients. With an electric mixer on medium speed, mix the ingredients together
until there are no lumps in the batter. Spoon the batter into the cupcake tins so
that each tin is about halfway full.
TOPPING: Mix the melted butter and brown sugar together with a
spoon. Sprinkle about a teaspoon of the mixture on top of the cupcake batter in the
tins. Now add a layer of about a tablespoon of pineapple. If you’d like, put
one cherry on top, pressing it into the pineapple layer so it’s level.
Bake the cupcakes about 18 to 20 minutes or until a toothpick
inserted into the center of a cupcake comes out clean. Remove from oven and place on
a wire rack to cool for about 5 minutes. Carefully run a dinner knife around the
edges of the cupcakes and invert the cupcake pan onto the wire rack. Let the
cupcakes cool for about 20 minutes.
CHAPTER 1
An Interesting Remark
M y name is Mia Vélaz-Cruz, and I hate Mondays.
I know, everybody says that, right? But I think I have some very compelling reasons for hating Mondays.
For example, every other weekend I go to Manhattan to see my dad. My parents are divorced, and my mom and I moved out to a town in the suburbs, an hour outside the city. I really like living with my mom, but I miss my dad a lot. I miss Manhattan, too, and all of my friends there. On the weekends I visit my dad, he drives me back to my mom’s house late on Sunday nights. So it’s weird when I wake up on Monday and I realize I’m not in New York anymore. Every two weeks I wake up all confused, which is not a good way to start a Monday.
Another reason I don’t like Mondays is that it’s the first day of the school week. That means five days of school until I get a day off. Five days of Mrs. Moore’s hard math quizzes. And I have to wait all the way till the end of the week for Cupcake Friday. That’s the day that either I or one of my friends brings in cupcakes to eat at lunch. That’s how we formed the Cupcake Club. But I’ll tell you more about that in a minute.
Lately I’ve been looking over a bunch of journal entries, and I’ve realized that when annoying things happen, they usually happen on a Monday. Back in May, my mom told me on a Monday night that we were moving out of New York. When I
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