Loaded ''Burger'' Cupcakes

Loaded ''Burger'' Cupcakes

David Venable

Prep Time: 20 minutes

Serves: 15

Ingredients

  • 1 (15.25-oz) box yellow cake mix
  • 3 large eggs
  • 1 cup water
  • 1/3 cup vegetable oil
  • 1-1/2 cups shredded coconut
  • 4–6 drops green food coloring
  • 4 drops water
  • 1 (4.5-oz) box strawberry fruit strips
  • 1 (16-oz) tub chocolate frosting
  • 1 cup marshmallow fluff
  • 6–8 drops yellow food coloring
  • 3 Tbsp honey
  • 1/4 cup sesame seeds
  • 1 (7-oz) tube red cookie icing

Preparation

Preheat oven to 350°F.

Using nonstick spray, coat a muffin tin (either two 12-cup muffin tins or a 24-cup muffin tin) and set aside. Prepare the yellow cake mix according to the package directions and evenly distribute batter into 15 muffin cups. Bake as directed.

Combine coconut, green coloring, and water in a gallon bag and shake well to make your lettuce.

Using kitchen scissors, cut 2" circles from your fruit roll-up to make your tomatoes. Put the chocolate frosting in a piping bag or gallon bag and cut one corner of the bag so you can pipe your burgers. Combine fluff and yellow coloring in a mixing bowl to make the cheese.

Once your cupcakes have cooled, remove them from the pan(s) and slice in half. Brush each cupcake top with honey and sprinkle with sesame seeds. To build your burgers, evenly distribute coconut onto the bottom of each cupcake half. Place one fruit roll-up round on top of the coconut. Then pipe the burger using your chocolate frosting.

Spoon 1–2 teaspoons of fluff on top of the frosting and drizzle with the red cookie icing (for the ketchup).

Place the remaining cupcake halves on top.

Cook's Notes

For the "burger," you could substitute the frosting with bite-sized brownies or double chocolate cookies.

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