There’s something extra sweet about treats that just don’t look like treats and that is exactly what these Hamburger Cupcakes with Brownie Patties are!
You see, I don’t eat most meat but I often find myself drooling at the look of the meals my husband makes for himself and the kids.
In particular, hamburgers.
I have no desire to actually eat one, but when he made one for himself the other night after a long day of work I wanted one more than I have ever wanted one before so I decided to make my own version of this juicy looking burger but with a sweeter side.
Cupcakes (hamburger buns)
For ease, you can use a French Vanilla boxed cake or
1 1/4 cup cake flour
1 1/2 teaspoon baking powder
1 /2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 cup sugar
1 tablespoon vanilla extract
1/2 cup canola oil
1/2 cup buttermilk
Preheat the oven to 350* F.
Use Pam or another non-stick spray on your pans, do not use liners.
This will allow your cupcake to turn a nice golden brown just like a hamburger bun.
Sift together the flour, baking powder, baking soda and salt.
In an electric mixer beat the eggs on medium speed for 20 seconds or so, add the sugar and continue to beat.
Add in the vanilla and oil and continue to mix on medium for an additional minute.
Reduce speed to low and slowly add half of the flour mixture then half the buttermilk.
Alternate the rest of the flour and buttermilk until combined. Scrape down the bowl as you go.
Pour the batter into your sprayed cupcake pans and bake for 15-20 minutes or until the tops are golden brown and a toothpick comes out clean.
Cool for five minutes then using the handle of a spoon carefully pop them out of the pan and onto a cooling rack.
Once cooled completely cut in half so you have the top and the bottom of the cupcake.
Set aside until you’re ready to decorate.
1 cup melted butter
3 cups white sugar
1 tablespoon vanilla extract
1 1/2 cups flour
One cup cocoa powder
1 teaspoon salt
With your oven still preheated to 350* lightly grease a 9×13″ baking dish.
Mix the melted butter, sugar and vanilla in a large bowl or stand mixer.
Beat in the eggs one at a time, mixing well after each addition, until blended through.
Sift the cocoa powder, salt and flour in a bowl and gradually add the flour mixture to your egg mixture until blended.
Spread the batter into your greased baking dish and bake for 35-40 minutes or until a toothpick comes out clean.
Cool on a wire rack.
3/4 cup butter
3 teaspoons vanilla extract
4 cups icing sugar
pinch of salt if you use unsalted butter
red food coloring
yellow food coloring
Mix the butter, vanilla, salt and icing sugar together in a large mixing bowl.
Separate into two bowls and reserve a small amount in the original mixing bowl for the sesame seeds.
In one bowl mix the icing with the red food coloring and in the other bowl mix in the red food coloring.
Place into piping bags or ziploc baggies and do the same for the plain icing you reserved earlier.
Marshmallow fondant (lettuce)
1 tablespoon water
3 cups icing sugar
green food coloring
butter for hands
With your stove on medium heat add the water and marshmallows into a pan and stir until they have melted then add your green food coloring.
Add in one cup of the icing sugar and mix.
Make a nice pile on your counter with one cup of the icing sugar and pour the rest of the marshmallow onto the icing sugar.
Butter your hands and then proceed to mix the icing sugar into the marshmallow until it is no longer sticky and nice and smooth.
Using cornstarch or icing sugar to prevent the fondant from sticking to the counter begin to roll out the lettuce nice and thing then rip it into small pieces.
Crinkle the edges to resemble lettuce.
Wrap the rest of the fondant in plastic wrap and place into an air tight container.
You can save this up to 6 months.
Alternatively you can mix 1 cup shredded coconut with a few drops of green food coloring for your lettuce.
Snip off a 1/4-1/2″ of the condiment piping bags and pipe the yellow icing on the top of the bottom half of the cupcake for your mustard.
Using a knife cut out a circle of brownie for your hamburger.
Cut in half, width wise, to make them thinner.
Place on top of the mustard.
Note* If your brownie doesn’t cut well, don’t worry!
Just rip it into pieces and place on the cupcake.
It will look and taste just as delicious!
Next pipe on the ketchup, followed by the pieces of lettuce.
Top with the top half of the cupcake.
A great added to touch to make you hamburgers look like the real thing is the sesame seeds.
You can, of course, use real sesame seeds or alternatively snip off the very tip of the reserved icing piping bag and pipe on tiny little sesame seeds onto the top of your buns.
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