1 ¾ cups flour
2 cups sugar
1 cup cocoa
1 ½ tsp baking soda
1 ½ tsp baking powder
1 tsp salt
1 cup milk
½ cup vegetable oil
2 tsp vanilla extract
1 cup boiling water
1 cup butter, softened
4 cups powdered sugar
4 tbsp whipping cream
1 tsp vanilla
red gel food colouring
orange gel food colouring
red and orange cupcake sprinkles
Gummy Bear candy
Box of toothpicks
Royal Icing Ingredients:
4 egg whites
4 C powder sugar, sifted
1 tsp lemon extract
Black gel food colouring
Preheat oven to 350F. Line cupcake pan with cupcake liners. Set aside.
In a large bowl, mix together flour, sugar, cocoa, baking soda, baking powder and salt.
In another large bowl, stir together eggs, milk, oil and vanilla extract. Add the dry ingredients to the wet ingredients bowl and stir together.
Beat on medium speed for 2 to 3 minutes. Slowly add boiling water and continue to beat. The mixture will be a little runny.
Fill the cupcake liners with the batter about ¾ way full. Bake for 20 to 25 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
Remove from oven and let cool in the pan for 10 minutes. Carefully transfer cupcakes to a wire baking rack to continue cool.
-Beat the softened butter on its own until smooth.
-Add vanilla extract.
-Add powder sugar with heavy cream into the creamed butter until it becomes a smooth and thick texture.
-If the frosting is too thick, add more heavy cream, if the frosting is too thin, add more powder sugar.
-Take a spoonful of the frosting and hold the spoon upside down…. if the frosting drops off the spoon add more powdered sugar …. if the frosting doesn’t fall off the spoon then it is ready.
-Put 1/2 of the frosting into a separate bowl… put several drops of orange gel food colouring in that bowl and stir well to blend the colour.
-In the second bowl add the half of the frosting… add several drops of red gel food colouring… Stir well to mix the colour.
-Scoop the orange frosting into a pastry bag with a frosting tip. Scoop the red frosting into the same pastry bag.
-Twist the open end of the pastry bag to push the orange/red frosting to the tip. Using the filled pastry bag work the frosting in a circle on the top of each cupcake until they are fully frosted.
Royal Icing Recipe:
–Beat egg whites in a large bowl with mixer at high speed until foamy.
-Gradually add sugar and lemon extract and beat until thickened.
-Add black gel food colouring… stir to blend well.
-Tape wax paper covering a cookie sheet .
-Using a small pastry bag filled with the black royal icing and a #2 tip.
-Using royal icing outline a BBQ grill.
-Go over the outline of the grill with the black royal icing to reinforce the icing grill.
-Allow to dry for 5-10 hours. -Cut the wax paper holding the completed BBQ grill into squares surrounding the image.
-Ensure the grills are dry, gently touch one of the images.
-If the images are dry peel them off the wax paper and place on the frosted cupcake.
-We used gummy bear candy, cut off the body side of the candy leaving a plain square of a gummy candy.
-Cut those pieces in half.
-Slide each small square piece of gummy candy onto a toothpick. If the toothpick is too big for the royal icing grill, cut off the ends.
-Place the kabobs on the grill.
Here are the cookie cutters I used. Aside from the clover cutter, you probably already have all of these on hand. All of the circle/scalloped cutters came from a cheapo stacking set from Wal-Mart, but you can find them in many different stores. (The best 3.88 I’ve ever spent!) For size reference the buns are 3in and the pickles are 1.5 inches.
To color these I used the Wilton color right system. I used the exact same ratios for the dough and the royal icing.
Cheese: 4 drops orange to 3 drops yellow (1/2 cup icing)
Tomato: 5 drops red to 1 drop orange (3/4 cup icing)
Lettuce: 5 drops yellow to 3 yellow 3 blue (3/4 cup icing)
Pickles green: add small bits of left over tomato red to left over lettuce green (leftover icing)
Bun (icing only): 4 drops yellow to 1 cyan (1 cup icing)
Chips: 5 drops yellow (1/2)
Meat (icing only): lots of brown coloring alone! (1 cup icing)
Now that we have that info…let’s get grilling! Or baking!
Step 1: Mix up a vanilla cookie dough and a half batch chocolate cookie dough. Place the vanilla cookie dough covered in the fridge. Now it’s important to remember that if your cutters aren’t the same size as mine you may not get the same amount of burgers out. Also remember that each guest doesn’t actually need a full burger…ha! But for presentation these two recipes combined made about 4 full burgers, lots of pickles, and a hand full of chips. Begin by preheating your oven to 375 degrees F. Starting with chocolate, roll out dough and cut “meat” cookies out on parchment paper about 1/4 in thick (I use a guided pin) and bake for 6-8 minutes depending on your cookie size. (mine were perfect at 7).
Step 2: Split vanilla cookie dough in half and place the second half back in the fridge to keep cool. Roll out your hamburger buns in sets of two (about 8 will do) using the same exact cutter you used for the meat. Bake for 6-8 minutes. (again mine was perfect at 7)
Step 3: Grab any remaining dough and roll it into a log. Cut into 4 equal pieces (chips, cheese, tomato, and lettuce/pickles). Now it’s time to color! In order to get the most out of your dough you will want to color and bake your cookies one color at a time and in this order chips, cheese, tomato, lettuce, then pickles. The reason for this is you will find if you color in this order each left over from the first can go into a color for the next. So after you’ve made a few chips the left over yellow can go into the cheese orange, the leftover orange can go into the tomato red, the after the lettuce is made a small amount of red can go into the lettuce green to make pickles. Brilliant right! After you’ve colored and cut all the cookies ( I store the cookie trays in the fridge while I cut the others) it time to bake them. I baked my cookies 5-7 minutes each. 5 for the small ones like pickles and up to 7 for the tomatoes.
On to the royal icing!
Step 4: Next whip up a batch of royal icing found here. I did big batch, 8 cups of powdered sugar and 8 tbsp. meringue powder plus warm water to thin. (results in about 5 cups)
Step 5: Go ahead and divide the icing into 7 bowls and cover WELL with plastic wrap. Icing is always an estimate but this is the actual amounts I used for mine. Brown (1 cup), bun color (1 cup) tomato red (3/4 cup), chip yellow ( 1/2 cup), lettuce (3/4 cup) cheese color (1/2 cup). And set aside a little remaining white (about 1/4 cup) to make the black burger details and sesame seeds later on. I always fear running out of frosting. Since this has so many different colored cookies, I went ahead and colored and decorated my cookies one cookie at a time in the same order and just like the dough I added left over frosting the next color. Yay for less waste! In the end I threw the left overs in a bowl and added brown then black to make the meat patties.
Here are the consistencies you’ll need to make:
Chips: 15 second icing and soft piping icing
Tomatoes: Outline icing (slightly darker shade) and flood or 15 second icing.
Lettuce: soft tooth past consistency, just firm enough to hold most of it’s shape.
Cheese: 15 second icing
Pickles: 15 second icing and soft piping icing (I used left over green and red)
Burger: soft tooth past consistency (used leftover frosting colors here as well)
Black piping consistency (leftovers again!)
Sesame seeds: white leftover icing with a tiny bit of leftover bun color
Step 6: Frost frost frost frost! For all flooding and outline I used a Wilton tip #2 along with a coupler. With the exception of the lettuce with I used Wilton tip #69. For the texture on the burger I simple swirled the frosting with a paint safe food brush. And then “smoothed” black lines to make the grill marks with a brush as well. For the tomato I outlined the cookie in the darker shade piping icing, filled with a 15 second icing then piped a little of the outline icing inside and swirled with a toothpick. Once dried I piped the little yellow seeds on.
Hot Dog Cupcake
First, bake up a batch of mini yellow cupcakes. This recipe is super easy. It uses melted butter, so it comes together in a flash. Then, ice them with chocolate frosting…or really with any flavor you want! Now for the fun part, the hot dog. The “bun” is a mini nilla wafer cut in half. Use a sharp serrated knife to cut the nilla wafer in half, and place each half on the frosting to form the bun. Then mix some red food coloring into vanilla icing (I used a jar of icing to save time…don’t judge) and place it into a ziplock bag. While you are at it, do the same with yellow food coloring (in a seperate bag of course!). Snip off a tiny edge on the plastic bag, and pipe a line of red in the middle of the bun to make the hot dog. Then zigzag some yellow icing on top to make mustard on the hot dog. E voila! Hot Dog Cupcakes!
- 1 1/2 cups flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 1 egg yolk
- 3/4 cup sugar
- 1 teaspoon vanilla
- 6 tablespoons butter, melted
- 1/4 cup buttermilk
- 1/4 cup Greek yogurt
- 1/2 cup unsalted butter, softened to room temperature
- 1 1/2 cups confectioners’ sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 Tablespoons heavy cream or milk
- 32 Mini Nilla Wafers
- White frosting (homemade or a jar)
- red food coloring
- yellow food coloring
- Preheat oven to 325 degrees F. Line a mini muffin tin with cupcakes liners.
- In a medium bowl, sift together flour, baking powder, baking soda, and salt.
- In a large bowl, whisk together egg, egg yolk and sugar until well combined and light in color. Whisk in the vanilla. Add the butter and whisk until well combined. Whisk in the buttermilk and yogurt.
- Add the dry ingredients to the wet and mix until combined.
- Spoon the batter into the pan, filling each muffin cavity half full.
- Bake for 10-12 mins. Remove from oven and cool in the pan for a few minutes, then turn cupcakes out on a wire rack to cool completely before frosting.
- Beat the butter until light and fluffy. Add the confectioners sugar, cocoa powder, and salt and beat until well combined. Add the vanilla and the milk/cream and beat until combined and icing reaches desired consistency. Taste, and add more sugar if desired.
- Using an offset spatula or butter knife, ice each mini cupcake with chocolate frosting, leaving a flat surface. Cut mini Nilla Wafers in half, using a sharp serrated knife. Mix some red food coloring into 1/4 cup of white frosting, and mix yellow food coloring into 1/4 cup of white frosting. Place the red frosting into a ziplock bag and place the yellow frosting into another ziplock bag. Cut a tiny corner off each bag – these will be your piping bags.
- Place 2 Nilla Wafer halves on each cupcake, round side up, to make the sides of the bun. Pipe a thick line of red icing in between the bun halves to make your hot dog. Then pipe a zigzag of yellow icing to make mustard on top of the hot dog.