Cheeseburger Cupcakes and Shortbread Chips Recipe

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  Cheeseburger cupcakes shortbread chips

Seeing as though we had our first BBQ of 2019 over Easter weekend, I thought it was officially time to have a go at putting together this cheeseburger cupcakes and shortbread chips recipe!

I was so pleased with how they turned out. I didn’t tell my husband I was making them, I just sent him a photograph afterwards with no explanation. The response I got was, “is that my tea?”

It turns out that out of everybody I sent a photograph to, all of the men thought they were real burgers and chips, and all of the women knew they were cakes! 

Could that mean that us women all know a cake when we see one? Or could it mean that men just can’t ever see past burger and chips?

Of course, I cannot make such a comment as I would likely have the sexism police at my door, so unfortunately those are questions we will never know the answers to! 

So, if you are going to follow this cheeseburger cupcakes and shortbread chips recipe and want them to look as real as possible, definitely use a crinkle chip cutter, and probably just stick with the tomato sauce and cheese. You can use green icing to make lettuce, which does look good, but not necessarily real, so it depends on the kind of look you want to go for!

Oh, and don’t forget to use sesame seeds, they have a great effect.

Personally, I think these are fab to put out when you’re having a BBQ, and they are also great for kids parties, or even Father’s Day!

(Ooh, which reminds me, Father’s Day is on 16th June this year (2019), which is very soon! But don’t worry, I am going to be sharing some cool recipes and ideas for you if you haven’t though about it yet.)

Anyway, here is the cheeseburger cupcakes and shortbread chips recipe! It’s really quite simple.

Don’t forget to upload to Instagram/Facebook and tag me in any photograghs of your creations! 

(This post contains affiliate links, which means that if you click on the link and make a purchase, I may receive a very small commission at absolutely no extra cost to you. All opinions expressed are my own.)

Ingredients

(Makes a batch of 12 cupcakes, which then make 6 cheeseburgers)

cupcakes

5 oz margarine

5 oz caster sugar

5oz self raising flour

3 eggs

1 tablespoon cocoa powder

Cheeseburger cupcakes decoration

Ready to roll yellow icing 

(or if you already have white icing and yellow food colouring gel, you can use that instead!)

3 tubes red food colouring gel

Sesame seeds

5 oz butter

10 oz icing sugar 

Shortbread chips

4 oz butter

2oz caster sugar

6 oz plain flour

Method (cheeseburger cupcakes)

Prepare by preheating the oven to 180 degrees C and place 12 bun cases in a bun tin.

1. Add your margarine and caster sugar to a mixing bowl and mix with an electric hand whisk until the mixture is combined, light and fluffy. 

Tip – I use the kenwood electric hand whisk, which I have linked below for you.

2. Next, add the eggs and mix.

3. Add the flour and mix until combined.

4. Now, spoon the mixture into 6 of the bun cases. This will be for the bread buns. You will need to fill the cases around three quarters full.

5. Go back to your mixing bowl, and add cocoa powder to the rest of the mixture and combine with the electric hand whisk. 

6. Taste the mixture. If it’s not chocolatey enough for you, add some more cocoa powder. Hey, there’s no judgement here! 

7. Return to the bun tin and spoon the rest of the mixture into the remaining bun cases. These will be your actual burgers.

You should now have a bun tin with 6 plain cupcakes and 6 chocolate cupcakes ready to be baked. 

8. Place the tin in the oven on the middle shelf and bake for 15-20 minutes. 

Tip – only check by looking through the glass in the oven door. Don’t open the door until you believe they are ready.

9. Once the cupcakes look ready and risen, you can open the door.

Tip – To check they are done, press down slightly on the top of one, if it springs back up when you take your finger away, they are ready, if it leaves a mark, bake for longer. 
Tip – if you need to bake for longer, make sure you carefully close the door, trying not to bang it, as this can cause your cupcakes to sink.

10. Once the cupcakes are ready, take them out of the oven. Remove them from the tin and place them on a wire cooling rack like the one I’ve listed below:

11. While the cupcakes are cooling, roll out some icing until it’s is the thickness of a cheese slice. 

12. Cut 6 squares out of the icing. They should be a similar size to the cupcakes, but so that the squares corners would just slightly overhang.

Tip – If you are using the pre-coloured icing, skip to the next step. If you are using white icing and colouring it yourself, you will need to grab yourself a bowl. Add your food colouring gel to the bowl and use it as a paint. Paint over the white icing squares with a pastry brush/food paintbrush and your food colouring gel, taking care to paint around the sides as well as the top. Set aside to dry.

13. Once the cupcakes have cooled, cut each of the plain buns in half, horizontally. This will form the top and bottom of your bread bun for your burger.

14. Do the same with the chocolate buns. The bottom piece of the chocolate buns will be used for the burger, the top piece you may as well eat now, you don’t want them to go to waste!

15. Now on to the ketchup icing. Put the butter and icing into a mixing bowl, and use an electric hand whisk to combine. Now, add both tubes of red food colouring and mix until the icing is an even, bold-red colour, like tomato ketchup.

16. Place the icing in a piping bag with a small round nozzle.

17. Take the bottom part of the plain cupcakes. Applying downward pressure to the piping bag, pipe a wiggly line around the outside, and work your way in to the middle until the area is covered. 

18. Place the bottom piece of the chocolate bun on top of the icing and press it down slightly. 

19. Now, place the yellow slice of icing on top of the chocolate burger.

20. Complete the sandwich by putting the top of the plain bun on top. 

21. Carefully add some sesame seeds to the top of the new burger cupcake. 

Tip – because there is no icing to stick to, you might find it difficult to get the sesame seeds to stay. If you look carefully, there are often tiny delves naturally formed in the top of the cupcakes during baking which you can sit the sesame seeds in. You do not need many seeds to give it the bread bun effect.

Cheeseburger cupcakes

 Method (shortbread chips) 

Prepare by greasing lining a baking tray with greaseproof paper and preheat the oven to 190 degrees C.

1. Add all  ingredients to a mixing bowl and rub them together with your hands until a dough is formed. 

Tip – if you find the dough quite crumbly and dry, you can add a tiny amount of milk to help bind it together.

2. Use a rolling pin to roll out the dough to approximately 1cm thickness.

Tip – For the next step, a crinkle chip cutter (like I’ve linked below) is ideal. If you don’t have one, you can use a knife and cut straight chips, however I think making crinkle chips is more effective and realistic.

3. Cut chip shapes into the dough, making sure to cut to a size that is in proportion to the burgers you have made.

4. Place the shortbread chips on the baking tray and sprinkle caster sugar over the top, before placing the baking tray in the fridge for 20 minutes.

5. Remove from the fridge and bake in the oven for approximately 20 minutes, or until the edges are starting to turn golden.

6. Don’t forget to share your creations and tag me! 

I hope you enjoyed this cheeseburger cupcakes and shortbread chips recipe. If you did, you may also like my Terry’s chocolate orange cupcakes recipe. Click here to find it! 

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