MOSTLY MONSTERLY by Tammi Sauer, illustrated by Scott Magoon

On the outside Bernadette was mostly monsterly. She lurched. She growled. She caused mayhem of all kinds. But underneath the fangs and fur, Bernadette had a deep...dark...secret.

Hardcover with Jacket | 40 pages | $14.95
August 2010 | Paula Wiseman/Simon & Schuster
ISBN 1416961100 | ISBN13 978-1416961109

indiebound


Bernadette's Top Secret Cupcakes:

Ingredients:
2 cups all-purpose flour
1/4 cup cornstarch
1/2 cup shortening
11/4 cups sugar
3/4 teaspoon baking soda
1 1/2 teaspoons cream of tartar
1/4 teaspoon salt
1/2 cup milk
4 tablespoons maraschino cherry juice
4 egg whites (unbeaten)

Directions:
Preheat oven to 350.
Sift flour. Add other dry ingredients. Mix together.
In a large separate bowl, stir the shortening to soften. Add the flour mixture to the shortening. Stir in the cherry juice and the milk until the flour mixture is moistened. Beat with hand mixer on medium for 2 minutes. Add the egg whites then beat with hand mixer on medium for 2 more minutes.
Fill lined muffin tins to 2/3 full. Bake 18-20 minutes. Makes 18.
Bernadette's Sweet Butter Frosting:
Ingredients:
1/2 cup butter or oleo
3 cups powdered sugar
3 tablespoons heavy whipping cream
1 1/2 teaspoons vanilla extract
Directions:
Soften the butter or oleo. Add powdered sugar, cream, and flavoring. Mix well to make a creamy frosting. Add extra cream if needed.
Frost cupcakes once they are cool. Add sprinkles. LOTS of sprinkles.
 
 
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