It seems like Spring has just arrived and the internet is in full-on summer mode! Well, if you can’t beat them, join them? Here’s my contribution to your next summer barbecue: burger cupcakes!
Just in case you didn’t take a closer look before getting grossed out, these burger cupcakes are meat-free, using a delicious chocolate buttercream in the place of the burger patty.
I’ve seen other versions of burger cupcakes before that were very cake-heavy, using a slice of a chocolate cupcake for the “patty” but I prefer a more even frosting-to-cake ratio.
Unlike other cupcakes where you have to worry about presentation and getting that swirl just right, you can easily hide any frosting flaws or mishaps since you’re smooshing the top of the cupcake on top of the frosting – making this an excellent kids’ kitchen project.
While I’m providing a from-scratch vanilla cupcake recipe below, feel free to use a boxed cake mix… but I’m going to have to insist that you make the frosting from scratch. The store-bought stuff just doesn’t even come close to a delicious, homemade buttercream.
(Full disclosure: Miss G did not help with this round of cupcakes – she’s been sick 3 of the past 4 weekends so she is being kept far away from food prep at the moment.)
How to Make Burger Cupcakes
First, assemble your ingredients:
For the vanilla cupcakes:
- 1 cup butter, room temperature
- 4 eggs
- 4 cups flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/2 cup buttermilk
- 3 cups sugar
- 2 teaspoons vanilla bean paste
For the frosting:
- 1 cup butter, room temperature
- 3-4 cups powder sugar
- 1 teaspoon vanilla
- 3/4 cup heavy cream
- 1/4 cup cocoa powder
- red food colouring
- yellow food colouring
- 1/4 cup green coconut flakes, optional
Preheat the oven to 350F.
Line cupcake pan with silicone muffin liners for easy removal. (Don’t bother using the pretty cupcake liners for this recipe as you’re just going to remove them to make the burgers.
Sift the dry ingredients into a bowl and set aside.
Beat the butter and sugar together until light and fluffy, then add in the vanilla bean pasta and eggs, one at a time.
Alternate adding half of the flour mixture and half of the buttermilk until everything is combined.
Fill the cupcake liners until 2/3 full, and bake for 18-22 minutes until an inserted toothpick comes out clean.
Cool for 10 minutes before attempting to remove the cupcakes from the liners.
Meanwhile, prepare the frosting by creaming together the butter, vanilla, heavy cream and powdered sugar. Add more or less cream or powdered sugar to get your desired consistency.
Remove 1/4 cup of the frosting mixture to be dyed as “ketchup” and “mustard.” (Approximately 2 Tablespoons of each colour.)
Add the cocoa powder to the remaining frosting and mix thoroughly.
Add the chocolate buttercream to a piping bag fitted with your desired frosting tip – I used a 4B. Swirl the frosting onto the bottom halves of each cupcake, starting on the outside and swirling inward. Ensure you apply even pressure to the frosting bag and pull the tip up abruptly to stop the frosting.
Place the red and yellow frostings into separate piping bags – you can just make a small cut at the bottom or use a Wilton #2 tip for that fine line of frosting, doing zig zag patterns that drip down the sides of the cupcake so that you can still see it when the top of the cupcake is added.
Sprinkle on the optional green coconut for some lettuce shreds.
Carefully place the top of the cupcakes on top of the frosting, and lightly pat down to prevent it from slipping off.
Here’s your printable version of my Burger Cupcake recipe:
Do you have any fun summer events coming up? What kind of dessert will you be making?