Hamburger Cupcakes
By Desiree Roughton
Ingredients:
*1 box store bought chocolate cake mix (prepare as directed)
*1 box store bought yellow cake mix (prepare as directed)
*1 can white frosting
*red, yellow, and green and food coloring
*8 oz. a bag of white chocolate chips
Directions:
Preheat oven to 350.
Fill 24 muffin tins 2/3 with yellow cake mix and bake 20-25 minutes until toothpick comes out clean. Set aside and let cool.
Fill 24 muffin tins 1/3 of the way full with chocolate cake batter. (You can use the rest of the batter for regular sized cupcakes if you wish.) Bake 15-20 minutes. Set aside and let cool.
Mix half a can of frosting with red food coloring until the frosting turns red (NOT PINK). Make the other half of the can bright yellow.
Melt the white chocolate in a microwave safe bowl on high in 30 second increments until smooth. Fold in a few drops of green food coloring.
Allow the chocolate to re-harden as a small block in the refrigerator.
Assembly:
Cut each of the yellow cupcakes in half to create top and bottom "buns."
Lightly frost the bottom section with yellow frosting. Make sure there is enough frosting on the outer edges to slightly spill over.
Top with thin chocolate cupcake. (Depending on how the cakes bake up you may need to shave off the curved top for easier assembly and aesthetics.)
Lightly frost the "patty" with the red frosting, allowing spill over again.
Use a spoon or knife to create green shavings from the white chocolate. Sprinkle on the outer edges of your red frosting layer. This will look like lettuce.
Top with yellow cupcake top.
Enjoy!
sorry about the terrible picture quality. I tend to misplace things like my digital camera...a lot, so I had to use my cell phone.
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