Burger Cupcakes
Recipe - ShopRite of Hamilton Market Place
Burger Cupcakes
Prep Time60 Minutes
Servings12
Cook Time40 Minutes
Ingredients
1 box yellow cake mix
1 box brownie mix
1 package Bowl and Basket sweetened shredded coconut
1 container vanilla frosting
Red, yellow and green food coloring
4-5 fresh strawberries
Sesame seeds, for decorating
Directions
- Bake cupcakes according to package directions and let cool completely. Remove liners, cut in half horizontally and set aside cupcakes until ready to use.
- Repeat with brownie mix, baking in a 13x9 inch pan according to package directions and once cool, cut into 2 inch circles and set aside until ready to use.
- Add sweetened coconut to a ziploc bag with a few drops of green food coloring. Close the bag and shake to evenly dye the coconut to a pale green color.
- Divide frosting into two bowls; dye one bowl’s frosting red for the ketchup and one bowl’s frosting yellow for the cheese.
- Slice the strawberries into flat discs; these will be your tomato slices.
- When ready to assemble, arrange 2-3 strawberries on one half of a vanilla cupcake. Place one brownie circle on top of the strawberries, then pipe yellow frosting in the shape of a melted slice of cheese on top of the brownie. Top with coconut lettuce and a few bits of the red frosting as ketchup, then top with the other remaining half of the cupcake. Sprinkle a few sesame seeds on top of the cupcake for the bun. Note: If the seeds aren’t sticking, you can brush the top of the cupcake with a tiny bit of water before sprinkling the sesame seeds to help them adhere.
- Repeat until all twelve “burgers” are assembled.
Note: you can make the brownies and cupcakes a day ahead and store until ready to decorate!
60 minutes
Prep Time
40 minutes
Cook Time
12
Servings
Shop Ingredients
Makes 12 servings
Pillsbury Moist Supreme Yellow Cake Mix, 15.25 oz
$1.99$0.13/oz
Duncan Hines Chewy Fudge Brownie Mix, 18.3 oz
4 for $5.00
$1.25 was $2.49$0.00/g
With Price Plus Club Card
Bowl & Basket Sweetened Coconut Flakes, 7 oz
$1.99$0.28/oz
Pillsbury Funfetti Unicorn Vanilla Frosting, 15.6 oz
$2.49$0.16/oz
Badia Food Coloring 1.2 fl oz
$2.79$2.33/oz
Driscoll's Organic Strawberries, 16 oz
On Sale!
$3.69 was $5.99$0.23/oz
Badia Sesame Seed, 16 oz
$6.79$0.42/oz
Directions
- Bake cupcakes according to package directions and let cool completely. Remove liners, cut in half horizontally and set aside cupcakes until ready to use.
- Repeat with brownie mix, baking in a 13x9 inch pan according to package directions and once cool, cut into 2 inch circles and set aside until ready to use.
- Add sweetened coconut to a ziploc bag with a few drops of green food coloring. Close the bag and shake to evenly dye the coconut to a pale green color.
- Divide frosting into two bowls; dye one bowl’s frosting red for the ketchup and one bowl’s frosting yellow for the cheese.
- Slice the strawberries into flat discs; these will be your tomato slices.
- When ready to assemble, arrange 2-3 strawberries on one half of a vanilla cupcake. Place one brownie circle on top of the strawberries, then pipe yellow frosting in the shape of a melted slice of cheese on top of the brownie. Top with coconut lettuce and a few bits of the red frosting as ketchup, then top with the other remaining half of the cupcake. Sprinkle a few sesame seeds on top of the cupcake for the bun. Note: If the seeds aren’t sticking, you can brush the top of the cupcake with a tiny bit of water before sprinkling the sesame seeds to help them adhere.
- Repeat until all twelve “burgers” are assembled.
Note: you can make the brownies and cupcakes a day ahead and store until ready to decorate!