Fast food sweet treats – cupcake burgers

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Burgers / Special Occasions / Sweet delights

Firstly, I have to say a million billion trillion sorries for my silence! I have been so busy at work, I am sitting an exam in two weeks, my sister and my Mum visited separately and I have been in Italy. Not an excuse but I am hoping that this post is good enough to help you forgive all of my sins!

These are a few fun little fast food treats which I

made recently. I will break this down into two posts or else you will end up being overloaded and and have to spend your entire week reading this. I have decided to start with these cute little cupcake burgers. Just to give you a taste of things to come, next up there is a delicious cookie pizza with crunchy chocolate toppings and salted caramel sauce and white chocolate marshmallow bites.

These burgers look really effective and taste delicious which is the most important part. They are simply made with a moist vanilla sponge bun, chocolate sponge burger and are adorned with lashings of ketchup and mustard icing and green coconut lettuce.

CUPCAKE BURGERS

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Ingredients:

For the cupcakes:
125g butter, softened
125g caster sugar
2 large free range eggs, beaten
1/2 teaspoon vanilla extract
125g self-raising flour
2 – 3 tablespoons milk
1 tablespoon cocoa powder
1 tablespoon sesame seeds

For the toppings:
3 tablespoons coconut
Green food colouring
125g unsalted butter, softened
1/2 teaspoon vanilla extract
250g icing sugar
Yellow writer icing
Red writer icing

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For the cupcakes:

  • Preheat the oven to 180 degrees celsius and line a 12 hole muffin tin with paper cases.
  • Cream together the butter and sugar until light and creamy.
  • Add the vanilla extract to the beaten egg and then add a spoonful of the egg along with a spoonful of flour to the butter and sugar and mix. Repeat until all of the egg has been added. Then fold in the remaining flour. Add the milk to loosen the mixture and mix well.
  • Divide 3/4 of the mixture equally between 9 cupcake cases. Sprinkle some sesame seeds on top of each. Next add the cocoa powder to the remaining mixture. Mix well and divide equally between the remaining 3 cases. Don’t add any sesame seeds to these cakes.
  • Bake for 25 minutes or until golden and a skewer comes out clean. Leave to cool before icing. While the cakes are cooling, add a few drops of green food colouring to the coconut. Mix well until the coconut absorbs the green colour and put to one side to dry.

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To assemble:

  • Remove the cupcake cases from each cake. Cut the vanilla sponges in half horizontally and slice the chocolate cakes into three horizontally. So you should now have 9 burger buns and 9 burgers.
  • Cream together the butter and icing sugar. Beat well until it is pale and fluffy.
  • Take the bottom burger bun and spread with a layer of buttercream icing. Remember that there is quite a lot of sponge in these cakes so be fairly generous with the buttercream icing but try to avoid filling them so full that you see it seep out of the burger. Top with a slice of chocolate sponge. Add another dollop of buttercream. Top with some of the green coconut lettuce and gently press down to make it stick. This time try to push the butter icing and green coconut out to the edges so that you can see the green underneath the top bun. Take the yellow writer icing pen and pipe on a line of yellow mustard around the edge. Do the same with the red writer icing pen. If you can, use a flat-edged nozzle (I used this one) or repeat the line a few times to create a thicker line. Place on the top burger bun. I like to do this at a slight angle and a little further back from the front edge so that you can see all of the lovely fillings.

Easy as that! Hope you like it and I solemnly promise that the cookie pizza will follow soon!

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The Author

I am a food lover with a passion for cooking and entertaining inspired by two very special grandmothers and a fabulous mum. I recently moved to London which has provided a plethora of new places, cultures and fascinations to stir up some underlying creativity. My hope is to share some cooking and entertaining ideas which I like and others seem to like too. I will also throw in the odd bit of Scottish flare to make sure I maintain my true braveheart roots. Hope you enjoy!

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