This style of children’s book is a bit outside of our usual transportation-oriented kid reading material, but that doesn’t mean I can’t appreciate the cleverness, wit and super cute illustrations in my friend Audrey Davidow’s new book, CoCo Levine, Cupcake Queen: Fabulous Adventures in Cooking, Crafting and Friendship. The tale of CoCo Levine is about a little eager baking enthusiast who lives inside of a stylish cupcake-shaped house. When her messy neighbor Larry Contrary shows up and his sensibilities go against her glittery, perfect sprinkle-and-frosting-laced world, CoCo experiences “a very severe case of baker’s block.”
Spoiler alert! As you might guess, CoCo and Larry eventually come to an understanding — thanks to their shared love of food. The story of their detente includes fun delicious recipes and craft projects, instructions for which are featured in the book. Cupcakes aren’t going away anytime soon, so it’s time to indoctrinate the next generation, right? Or if Larry’s Toilet Water Tea is more up your alley, then CoCo Levine, Cupcake Queen tells you how to make that, too.
To get into some sticky sweet fun, the recipe for CoCo’s Cupcake Lollipops follows after the jump. Enter to win a copy of the book by leaving a quick simple comment with your contact info (plus earn an extra entry by tweeting), by Monday, September 5 at noon PST.
CoCo’s Cupcake Lollipops
WHAT YOU’LL NEED:
• 1 package Oreo Cookies, crushed
• 1 (8 ounce) package cream cheese, softened
• 1 bag chocolate wafers, 1 bag colored wafers (wilton.com)
• M&Ms, Sprinkles
• Lollipop sticks (wilton.com)
• My Little Cupcake POP Mold (mylittlecupcakepop.com)
• A cube of Styrofoam.
WHAT TO DO:
1. Crush the Oreo cookies in a food processor.
2. In a large mixing bowl, hand mix crushed cookies and cream cheese to form
a stiff dough. It should be the consistency of play doh.
3. Roll into 1 inch balls then put them in the refrigerator to set for 10 minutes.
4. Take the dough and put it in the top part of the mold, then squeeze and take off
the edges. Open the mold and gently take out the cupcake. When your done
molding all the ball, return them to the refrigerator for another 10 minutes.
5. Melt the candy wafers in the microwave or over a double boiler
6. Dip the cupcake into the chocolate wafers
7. Stick in a lollipop stick and place it upside down on egg carton ( a tray works,
too) so that it can dry.
8. Once dry, dip the top half in a colored wafers. Add sprinkles, and an M&M
Cherry to finish it off.
9. Stand the pops upright in a Styrofoam holder.