CHEESEBURGER CAKE | HOME & FAMILY - HALLMARK CHANNEL
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CHEESEBURGER CUPCAKES RECIPE - COOKING CHANNEL
A good joke can spread throughout the Internet between the time you go to bed and the time you wake up, leading to an inbox filled with funny pictures. These viral images are often referred to as "memes" and have been a mainstay of the Internet for many years. Some of the earliest memes were jokes about cheeseburgers and have been transformed into these tasty cupcakes. You can have as many as you'd like.
Provided by Cooking Channel
Categories dessert
Total Time 2 hours 15 minutes
Prep Time 1 hours 0 minutes
Cook Time 45 minutes
Yield 16 servings
Number Of Ingredients 32
Steps:
- For the brownie: Preheat the oven to 350 degrees F. Grease a 9 x 13-inch metal baking pan. Line the bottom and two sides of the pan with parchment paper (leave an overhang to make it easier to take out of the pan). In a medium bowl, whisk together the sugar, flour, cocoa powder, baking powder, and salt. Add the oil, milk, vanilla, and egg. Whisk until well combined. Pour the batter into the prepared pan and spread evenly. Bake until a wooden pick inserted in the center comes out mostly clean, 20 to 25 minutes. Let cool completely in the pan.
- For the butter cake cupcakes: Preheat the oven to 350 degrees F. Line 24 cups of 2 muffin tins with paper liners. (Or use 1 muffin tin and bake in two batches.) In a large bowl, whisk together the flour, almond meal, baking powder, and salt. Set aside. In a second large bowl, with an electric mixer, beat the butter until softened. Add the superfine sugar and beat until light and fluffy, 3 to 5 minutes. Scrape down the sides of the bowl as needed. Beat in the vanilla. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
- On low speed, alternate adding the flour mixture and the milk to the butter mixture, beginning and ending with the flour mixture.
- Fill the cupcake liners two-thirds full with batter. Bake until a wooden pick inserted in the center of a cupcake comes out clean, 18 to 20 minutes. Transfer to a wire rack to cool. Let the cupcakes cool completely before decorating.
- Assemble the burgers: Use the round cookie cutter to cut out "hamburger patties" from the brownies. Halve the cupcakes horizontally with a straight edge (not serrated) knife. Place the brownie burgers on the bottom halves of the cupcakes.
- Decorate the cupcakes: Mix half of the buttercream frosting with yellow food coloring until it is the color of cheese. Scoop the frosting into a decorating bag fitted with a #48 tip and pipe it to look like cheese slices on your patties. Tint the other half of the buttercream frosting with red food coloring until you reach the desired shade of bright red. Scoop the frosting into a decorating bag fitted with a #10 tip and pipe it to look like a tomato on top of the cheese. Mix the flaked coconut with liquid green food coloring until it is light green, resembling lettuce. Sprinkle the coconut flakes on top of the red frosting. Place the top half of each cupcake on top. Scatter white sprinkles on top of the cupcakes to look like sesame seeds. Use baking tweezers for more control.
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- In a large skillet, cook beef over medium heat until no longer pink, breaking it into crumbles; drain. Stir in the ketchup, brown sugar, mustard and Worcestershire sauce. Remove from the heat; set aside., Press each biscuit onto the bottom and up the sides of a greased muffin cup. Spoon beef mixture into cups; top with cheese cubes. Bake at 400° for 14-16 minutes or until cups are golden brown.
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CHEESEBURGER CUPCAKES - RECIPES AT SAINSBURY'S
From recipes.sainsburys.co.uk
Total Time 55 minutes
Cuisine American
Calories 554 calories per serving
Preheat the oven to 180°C, fan 160°C, gas 4. Place the paper cupcake cases in the 12-hole muffin tin.
In a large mixing bowl, use an electric hand whisk to cream together the butter, sugar and vanilla extract until light and fluffy. Beat in the eggs one at a time, adding a little flour with each egg to stop the mixture splitting. Sift over the remaining flour and baking powder, then gently fold in with a wooden spoon until the mixture is smooth. Stir the milk into the cake mixture, then divide three-quarters of it equally between 9 cupcake cases. Stir the cocoa powder into the rest of the mixture, then spoon into the last 3 cupcake cases. Bake all the cakes for 25 minutes until risen and a skewer inserted into the centre comes out clean. Cool on a wire rack.
Peel the paper cases off the cupcakes. Halve the vanilla cakes horizontally for the burger buns and cut each of the chocolate cakes into 3 horizontally to make 9 burgers. Brush the domed tops of the vanilla cake halves with the apricot glaze, then scatter the coloured sprinkles over to resemble seeds.
Dust a surface with icing sugar and roll out the yellow and green icings to 3mm thick each. Using a 6.5cm round cutter, stamp out 9 circles from each colour.
To make the cheese, gently flatten the yellow icing circles around the edges with your fingers and put to one side. Roll the end of a cocktail stick around the edges of the green circles to create a crinkled effect for the lettuce.
To make the buttercream, in a large mixing bowl, use an electric hand whisk to beat together the butter and vanilla extract for 2-3 minutes, until pale and soft. Add half the icing sugar and beat on a low setting at first, so the icing sugar doesn't puff up and out of your bowl. Beat on a higher setting until smooth, then repeat with the rest of the icing sugar. Continue to beat for 1-2 minutes, until pale and fluffy. To colour the buttercream, beat in a little food colouring. If you're using liquid food colouring, take care not to add too much as it will make the buttercream looser. If you want a deeper colour, it's better to use food colourings in gel or paste form.
Spread the bottom halves of the Victoria sponges with a little buttercream and top with 'lettuce'. Add more buttercream and top with a 'burger', then more buttercream and a slice of 'cheese'. Pipe red 'ketchup' on each, using the writing icing pen, finish with the vanilla cake 'bun' tops and serve.
Cook's tip: if you are piping buttercream rather than using it as a filling or topping, loosen the mixture with a couple of teaspoons of milk.
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