KittyVentura
Autism Mum
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I said I'd do this a while back but completely forgot - Sorry loves.
So here's a how too for making the burger cuppies.
What you need:
Ingredients for 12 vanilla cuppies using your preferred recipe
Ingredients for 12 shallow rich chocolate cuppies using your preferred recipe
A large (1 whole whole block of butter) mix of vanilla butter icing
36 cupcake cases - 24 for use in baking and 12 for the finished cakes
Sugarflair colours - Red extra, egg yellow, bitter lemon/lime, navy and fern
3 disposable icing bags
Wilton petal tips 104, 102 and 123
Sesame seeds
Getting everything ready:
The cakes
Firstly, start by baking 12 vanilla cuppies. These should be full size but not so big that they come over the top of the case. A few mm below is spot on. They need to have smooth flatish tops - I find the easiest way to do this is to just lift the muffin tin up a foot or so from the kitchen work top once the cases are filled and dropping it down a few times. This evens them out quite well.
Try and bake these a good 6-24 hrs in advance and store them in an airtight container. This seems to make the sponges moister which is important as you remove them from cases to build the burgers up and they can quickly dry out.
Also bake 12 shallow rich chocolate sponges. Do NOT add chips or anything to these as it will ruin the burger effect. You want to add a LOT of cocoa to get them nice and dark. Even this out by using larger eggs and more vanilla essence so that hey do not end up too dry.
You want the mix to literally just cover the surface area of the cake case. Some people bake full size and cut into 2s or 3s but I'm fussy and I find that the top of the bottom half of a cupcake doesn't look anything like an actual burger like the proper top does, hence only using a little mix for a very shallow chocolate burger cake which should be the right size & look right.
**An alternative for those that want to try making cake pops is to bake 12 full size chocolate cuppies, slice the top 1.5 cm off to use as a burger and use the remainder of the cakes to be crumbled for cake pops**
For shallow baking the cuppies knock 5 mins off your cooking time else they'll go really dry.
You'll find your mix goes much further than you need - I normally add some chips and bake some yummy chocolate cuppies for huby to enjoy lol. It's a good time to try something new too and play with flavours for those extra cakes. I'm doing mint icing with choc sponges next time lol.
The icing
I tend to always make my icing with a whole block of butter - but I am wasteful. I suggest using a whole block with your normal recipe the first time you do these and you can always adjust down in future to save wasting any.
Make your butter icing with your normal recipe. Do NOT add any whiteners etc if you normally do this.
Separate out into 4 bowls. 3 small bowls for the burger icings and a larger bowl for the extra cakes or cake pops etc. Each small bowl should have a large spatula dollop of icing in - one of them needs about 1.5 dollops.
In the 2 smaller doses you'll be making your ketchup and cheeses.
For cheese colours I used Sugarflair paste (all colours are Sugarflair pastes unless otherwise mentioned) in Egg Yellow. You want to add a fair amount to get a really yellowy fake cheese colour - see pics for example.
For ketchup colours I use a LOT of Red Extra. We're talking more than you probably feel comfortable using. You want a rich dark colour. You'll find that it has a pinky salmon hue even when you get it dark enough. Ketchup should be a blood red so I add a tiny amount of Navy to darken it and take the pink hue off. Use tiny amounts and build up slowly as this can quickly turn purple lol (hence making lots of icing incase of c*ck-ups - I messed up 3 times the first time I did it - but like I said I am VERY fussy)
In the slightly larger dose I make the lettuce colour. There are 2 ways of doing this. Either use most of a tube of Emerald Green Blossom Tint (expensive but looks great) or use lots of Bitter Lemon/Lime and then tone down with Sugarflair dropper colour in Fern. Add the Fern a few drops at a time til you get a bright lettuce green.
I use disposable piping bags. I suggest you do too as you'll want to work fast once you start with these cuppies so wont want to have to faff with cleaning bags between each icing colour.
I only use Wilton nozzles but I'm sure most makes have equivalents. I use either a basket weave nozzle - 47 (pictured) or a large'ish petal tip -104 (preferred) for the cheese. A smaller petal tip - 102 - for the ketchup and a curved or ruffled large petal tip for the lettuce - 123 (curved and pictured) or 116 ruffled. Prep your bags with the nozzles and put the cheese and lettuce into the bags but leave the ketchup in the bowl initially as you need this loose first.
Cover the bags and put the bowls to one side (OUT of the sun - rookie error number 1). Now we're ready to build those burgers!
Building the burgers
Get your vanilla cuppies and remove from the cakes. Slice carefully direct through the middle - like you would a burger bun. Put the tops to one side. I didnlt picture them in a tub but you want to put them back in an airtight tub to keep them moist.
https://i1182.photobucket.com/albums/x444/KittyVentura/2.jpg
Using a palette knife add a thin'ish layer of ketchup icing to the bottom half of each burger. Do NOT add too much. You want to only use about 1/4-1/3 of the ketchup icing for this bit. Add the rest of the icing into the bag.
https://i1182.photobucket.com/albums/x444/KittyVentura/1.jpg
Grab your shallow baked chocolate cuppies and remove cases - This pic gives you an idea of how shallow they should be.
https://i1182.photobucket.com/albums/x444/KittyVentura/3.jpg
Place the chocolate burgers on top of the ketchupy burger bases
https://i1182.photobucket.com/albums/x444/KittyVentura/4.jpg
**Sit back and chuckle to yourself about how fab they look already - It's perfect acceptable to call your OH in and excitedly say "They already look like burgers...."**
Now to apply the cheese. Remember that when the cake is built it will be the edge of this icing ONLY that they see so make sure that the outer edge of teh cake gets yoru attention and care. If you're using the basket eave nozzle you want it so that the flat edge is at the top. If using the petal tip you want the fatter edge of the nozzle aimed to the egde of the cake with the thin edge aimed at the inside of the cake. Ice a ring carefully around the top of the cupcake. Don't make it too perfect. Remember that cheese melts randomly
https://i1182.photobucket.com/albums/x444/KittyVentura/5.jpg
If you have any cheese ising left after doing the ring on all 12 cakes add a zig-zag inside the ring.
https://i1182.photobucket.com/albums/x444/KittyVentura/6.jpg
Now for the ketchup. Again you want the fatter edge of the nozzle aimed to the egde of the cake with the thin edge aimed at the inside of the cake. Ice a ring carefully (but quickly for a splodgy effect) around the top of the cupcake. Don't make it too perfect. Splodge in and out a bit so that more ketchup will show in some places than in others.
https://i1182.photobucket.com/albums/x444/KittyVentura/7.jpg
**If you have extra do a zigzag again like with the cheese**
Now time for the lettuce. This time you want the thin edge facing outwards and the fat edge towards the middle of the cake. Ice slower this time but with plenty of pressure for a ruffle effect. Ice in maybe 3 goes until there is a ring round the cake again. You want the leafy outer edge to come outside the edge of the cake slightly.
https://i1182.photobucket.com/albums/x444/KittyVentura/8.jpg
**If you have extra do a zigzag again like with the cheese & ketchup**
Now you can fetch those tops and put them on the cupcakes
https://i1182.photobucket.com/albums/x444/KittyVentura/9.jpg
The tops SHOULD be a little moist/sticky to the touch - give them a check - If they are then you can just sprinkle some sesame seeds straight on. If not then just dampen a clean bit of kitchen roll and pat the top before sprinkling.
https://i1182.photobucket.com/albums/x444/KittyVentura/10.jpg
FINISHED
Now sit back and admire your cuppies. You can carefully put each one into a clean cupcake case to make them easier to handle. They also fit well once in cases into the windowed cupcake boxes if you're selling them or giving as a gift.
Be sure to upload and share your pictures once you've had a go. Here are some of mine from separate batches.
https://i1182.photobucket.com/albums/x444/KittyVentura/IMG_5709.jpg
https://i1182.photobucket.com/albums/x444/KittyVentura/SAM_3252.jpg
https://i1182.photobucket.com/albums/x444/KittyVentura/IMG_5712.jpg
xx
So here's a how too for making the burger cuppies.
What you need:
Ingredients for 12 vanilla cuppies using your preferred recipe
Ingredients for 12 shallow rich chocolate cuppies using your preferred recipe
A large (1 whole whole block of butter) mix of vanilla butter icing
36 cupcake cases - 24 for use in baking and 12 for the finished cakes
Sugarflair colours - Red extra, egg yellow, bitter lemon/lime, navy and fern
3 disposable icing bags
Wilton petal tips 104, 102 and 123
Sesame seeds
Getting everything ready:
The cakes
Firstly, start by baking 12 vanilla cuppies. These should be full size but not so big that they come over the top of the case. A few mm below is spot on. They need to have smooth flatish tops - I find the easiest way to do this is to just lift the muffin tin up a foot or so from the kitchen work top once the cases are filled and dropping it down a few times. This evens them out quite well.
Try and bake these a good 6-24 hrs in advance and store them in an airtight container. This seems to make the sponges moister which is important as you remove them from cases to build the burgers up and they can quickly dry out.
Also bake 12 shallow rich chocolate sponges. Do NOT add chips or anything to these as it will ruin the burger effect. You want to add a LOT of cocoa to get them nice and dark. Even this out by using larger eggs and more vanilla essence so that hey do not end up too dry.
You want the mix to literally just cover the surface area of the cake case. Some people bake full size and cut into 2s or 3s but I'm fussy and I find that the top of the bottom half of a cupcake doesn't look anything like an actual burger like the proper top does, hence only using a little mix for a very shallow chocolate burger cake which should be the right size & look right.
**An alternative for those that want to try making cake pops is to bake 12 full size chocolate cuppies, slice the top 1.5 cm off to use as a burger and use the remainder of the cakes to be crumbled for cake pops**
For shallow baking the cuppies knock 5 mins off your cooking time else they'll go really dry.
You'll find your mix goes much further than you need - I normally add some chips and bake some yummy chocolate cuppies for huby to enjoy lol. It's a good time to try something new too and play with flavours for those extra cakes. I'm doing mint icing with choc sponges next time lol.
The icing
I tend to always make my icing with a whole block of butter - but I am wasteful. I suggest using a whole block with your normal recipe the first time you do these and you can always adjust down in future to save wasting any.
Make your butter icing with your normal recipe. Do NOT add any whiteners etc if you normally do this.
Separate out into 4 bowls. 3 small bowls for the burger icings and a larger bowl for the extra cakes or cake pops etc. Each small bowl should have a large spatula dollop of icing in - one of them needs about 1.5 dollops.
In the 2 smaller doses you'll be making your ketchup and cheeses.
For cheese colours I used Sugarflair paste (all colours are Sugarflair pastes unless otherwise mentioned) in Egg Yellow. You want to add a fair amount to get a really yellowy fake cheese colour - see pics for example.
For ketchup colours I use a LOT of Red Extra. We're talking more than you probably feel comfortable using. You want a rich dark colour. You'll find that it has a pinky salmon hue even when you get it dark enough. Ketchup should be a blood red so I add a tiny amount of Navy to darken it and take the pink hue off. Use tiny amounts and build up slowly as this can quickly turn purple lol (hence making lots of icing incase of c*ck-ups - I messed up 3 times the first time I did it - but like I said I am VERY fussy)
In the slightly larger dose I make the lettuce colour. There are 2 ways of doing this. Either use most of a tube of Emerald Green Blossom Tint (expensive but looks great) or use lots of Bitter Lemon/Lime and then tone down with Sugarflair dropper colour in Fern. Add the Fern a few drops at a time til you get a bright lettuce green.
I use disposable piping bags. I suggest you do too as you'll want to work fast once you start with these cuppies so wont want to have to faff with cleaning bags between each icing colour.
I only use Wilton nozzles but I'm sure most makes have equivalents. I use either a basket weave nozzle - 47 (pictured) or a large'ish petal tip -104 (preferred) for the cheese. A smaller petal tip - 102 - for the ketchup and a curved or ruffled large petal tip for the lettuce - 123 (curved and pictured) or 116 ruffled. Prep your bags with the nozzles and put the cheese and lettuce into the bags but leave the ketchup in the bowl initially as you need this loose first.
Cover the bags and put the bowls to one side (OUT of the sun - rookie error number 1). Now we're ready to build those burgers!
Building the burgers
Get your vanilla cuppies and remove from the cakes. Slice carefully direct through the middle - like you would a burger bun. Put the tops to one side. I didnlt picture them in a tub but you want to put them back in an airtight tub to keep them moist.
https://i1182.photobucket.com/albums/x444/KittyVentura/2.jpg
Using a palette knife add a thin'ish layer of ketchup icing to the bottom half of each burger. Do NOT add too much. You want to only use about 1/4-1/3 of the ketchup icing for this bit. Add the rest of the icing into the bag.
https://i1182.photobucket.com/albums/x444/KittyVentura/1.jpg
Grab your shallow baked chocolate cuppies and remove cases - This pic gives you an idea of how shallow they should be.
https://i1182.photobucket.com/albums/x444/KittyVentura/3.jpg
Place the chocolate burgers on top of the ketchupy burger bases
https://i1182.photobucket.com/albums/x444/KittyVentura/4.jpg
**Sit back and chuckle to yourself about how fab they look already - It's perfect acceptable to call your OH in and excitedly say "They already look like burgers...."**
Now to apply the cheese. Remember that when the cake is built it will be the edge of this icing ONLY that they see so make sure that the outer edge of teh cake gets yoru attention and care. If you're using the basket eave nozzle you want it so that the flat edge is at the top. If using the petal tip you want the fatter edge of the nozzle aimed to the egde of the cake with the thin edge aimed at the inside of the cake. Ice a ring carefully around the top of the cupcake. Don't make it too perfect. Remember that cheese melts randomly
https://i1182.photobucket.com/albums/x444/KittyVentura/5.jpg
If you have any cheese ising left after doing the ring on all 12 cakes add a zig-zag inside the ring.
https://i1182.photobucket.com/albums/x444/KittyVentura/6.jpg
Now for the ketchup. Again you want the fatter edge of the nozzle aimed to the egde of the cake with the thin edge aimed at the inside of the cake. Ice a ring carefully (but quickly for a splodgy effect) around the top of the cupcake. Don't make it too perfect. Splodge in and out a bit so that more ketchup will show in some places than in others.
https://i1182.photobucket.com/albums/x444/KittyVentura/7.jpg
**If you have extra do a zigzag again like with the cheese**
Now time for the lettuce. This time you want the thin edge facing outwards and the fat edge towards the middle of the cake. Ice slower this time but with plenty of pressure for a ruffle effect. Ice in maybe 3 goes until there is a ring round the cake again. You want the leafy outer edge to come outside the edge of the cake slightly.
https://i1182.photobucket.com/albums/x444/KittyVentura/8.jpg
**If you have extra do a zigzag again like with the cheese & ketchup**
Now you can fetch those tops and put them on the cupcakes
https://i1182.photobucket.com/albums/x444/KittyVentura/9.jpg
The tops SHOULD be a little moist/sticky to the touch - give them a check - If they are then you can just sprinkle some sesame seeds straight on. If not then just dampen a clean bit of kitchen roll and pat the top before sprinkling.
https://i1182.photobucket.com/albums/x444/KittyVentura/10.jpg
FINISHED
Now sit back and admire your cuppies. You can carefully put each one into a clean cupcake case to make them easier to handle. They also fit well once in cases into the windowed cupcake boxes if you're selling them or giving as a gift.
Be sure to upload and share your pictures once you've had a go. Here are some of mine from separate batches.
https://i1182.photobucket.com/albums/x444/KittyVentura/IMG_5709.jpg
https://i1182.photobucket.com/albums/x444/KittyVentura/SAM_3252.jpg
https://i1182.photobucket.com/albums/x444/KittyVentura/IMG_5712.jpg
xx
