Yellow Butter Cupcakes For Hamburger Cupcakes Recipes

HAMBURGER CUPCAKES

Steps:

• Combine all ingredients except bread slices and mix well.
• Trim crusts from bread slices, butter cupcake pans OR one side of bread slice.
• Place bread slices in cupcake tin with butter side down and shape into pan.
• Fill with meat mixture (full) and bake in 350 degree oven for 40 minutes or until meat is browned and cooked to temperature.
• Remove and serve.
• This recipe freezes well.

HAMBURGER CUPCAKES

Steps:

• Preheat the oven to 350 F (175 C). Spray your cupcake pans well with nonstick cooking spray-silicone pans recommended if possible. Do not add paper liners. Prepare the yellow cake mix according to package directions, and divide the batter into 12 jumbo cupcakes or 24 regular cupcakes.
• Bake the cupcakes according to the package directions, and let them cool once out of the oven. Remove them carefully from the pans.
• Line a 9x13 pan with foil or parchment, and spray well with nonstick cooking spray. Prepare the brownie mix according to package directions and bake as instructed. Let the brownies cool completely.
• Divide the frosting equally between two bowls. Color one bowl with red food coloring so that it resembles ketchup. Depending on your food coloring, you might want to mix a little black or brown coloring in to deepen the red shade.
• Color the second bowl with yellow food coloring to make it look like mustard. You can add a touch of orange or red to make it more mustard-y if you'd like.
• Place the shredded sweetened coconut in a zip-top plastic bag, and add a few drop of green food coloring.
• Knead the bag between your hands to distribute the color, until you have bright green coconut "lettuce."
• Slice the hulled strawberries widthwise to create 1/4-inch thick strawberry rounds.
• Use a round circular cutter to cut circles out of the brownies to make the "patties." You can press together the brownie scraps and cut out more circles to make as many as you need-it doesn't matter if the rounds look perfect since they'll be covered by all the other burger ingredients.
• Slice each cupcake in half. If they seem a little too tall to be buns, trim them from the middle to make them bun-sized.
• Pipe a squiggle of yellow frosting all around the edge, peeking out from the side, to look like mustard.
• Lay strawberry slices on top of the yellow frosting. Top the strawberries with a thin layer of frosting so the brownie has something to stick to.
• Set a brownie patty on top of the strawberries.
• Add a squiggle of red frosting around the edge to look like ketchup.
• Press a generous layer of green coconut on top of the red frosting.
• Add the top half of the cupcake. Brush the top of each cupcake with corn syrup (you can thin it out with water if it's too thick to easily work with) and sprinkle with a generous pinch of sesame seeds.
• Stick a frilled toothpick through the cupcake, and the transformation into hamburgers is complete!
• Serve these within 2 hours of assembly, since the fresh berries will gradually soften the cupcakes. If you use canned frosting, these can be stored in an airtight container at room temperature for 3-4 days. If you use homemade frosting with butter, I recommend refrigerating them in an airtight container, and letting them come to room temperature before serving.

YELLOW BUTTER CUPCAKES FOR HAMBURGER CUPCAKES

Steps:

• Preheat oven to 350 degrees. Butter and flour two standard muffin tins, or line muffin tins with paper liners; set aside.
• In a medium bowl, whisk together both flours, baking powder, and salt; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar until light and fluffy, 3 to 4 minutes, scraping down sides of bowl as necessary. Beat in eggs, one at a time, then beat in vanilla. With the mixer on low, add flour mixture in three parts, alternating with milk and beginning and ending with flour, mixing well after each addition.
• Divide batter evenly among muffin cups. Bake, rotating pans halfway through, until golden brown and a cake tester inserted into the center comes out clean, about 20 minutes. Transfer pans to a wire rack to cool for 5 minutes. Remove cupcakes from pan and let cool completely on wire racks before frosting.

THE PERFECT YELLOW CUPCAKE

Steps:

• Make the White Buttercream: Put the sugar in a saucepan fitted with a candy thermometer and pour the water down the walls of the pan to moisten the sugar without letting sugar crystals wash up on the walls of the pan. Run your finger through the center making an X to allow the water to seep into the sugar if it hasn't already. Bring the sugar to a boil over high heat and continue cooking to the "softball" stage (234 degrees F.).
• Meanwhile, in a standing mixer fitted with the whip attachment, whip the egg whites to soft peaks and hold them on low speed until the sugar is ready. When the sugar syrup is has reached the softball stage, turn the mixer up to high and slowly pour the syrup down the side of the mixer. Let it continue to whip to cool down. When it's feeling somewhat cooled but still a little warm, start adding the butter a few pieces at a time until you have a smooth, whipped butter cream. Add the almond extract. Use right away or cover and chill. Re-warm or let sit out to warm up to room temperature to use.
• Make the Cupcakes: Preheat the oven to 350 degrees F.
• In a mixer with a whip attachment, cream the butter until light and fluffy. Add the sugar and continue to cream. Gradually add the vanilla and eggs and mix in well. Sift together the dry ingredients; then mix into the butter mixture alternating with the milk. Pour batter into cupcake paper-lined muffin tins filling them 3/4 full. Bake until puffed and firm in the center and light golden brown on top, about 20 to 25 minutes. Let cool. (Freeze at this point, if necessary.)
• Decorate and Assemble the Cupcakes: Using a small spatula, frost the tops of the cooled cup cakes with the buttercream. Decorate each with a few pearls of fondant.
• Tie the cake pull charms to the ends of the ribbons.
• Arrange some of the cupcakes on the largest cake stand, leaving the center empty for the base of the next cake stand. Tuck some of the cake pull charms under some of the cupcakes, dangling the ribbons off the edge of the cake stand. Place the next cake stand in the center and repeat. Make as many tiers as you need. Finish the top with flowers, if you'd like.

YELLOW CUPCAKES WITH PEANUT BUTTER FROSTING

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
• Whisk together the flour, baking powder and salt in a medium bowl. In another medium bowl, beat the eggs and sugar with an electric mixer on medium speed until light and foamy, about 2 minutes. While beating, gradually pour in the butter and then the vanilla.
• Reduce the mixer speed to low, add the flour mixture in two additions, alternating with the milk, until just incorporated. Take care not to overmix the batter. Divide the batter evenly among the prepared cups (about 1/3 cup batter per cupcake).
• Bake until a toothpick inserted in the center of the cakes comes out clean, 20 to 25 minutes. Cool the cupcakes on a rack in the pan for 10 minutes, then remove and transfer to the rack to cool completely.
• For the frosting: Beat together the cream cheese, peanut butter and butter in a large bowl using an electric mixer on medium speed until smooth. Reduce the speed to low and beat in the confectioners' sugar until incorporated. Pipe or spread the frosting on the tops of the cupcakes. Sprinkle with chopped peanuts.

YELLOW CUPCAKES

Steps:

• Preheat oven to 350°. Line 24 muffin cups with paper liners., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Fill prepared cups three-fourths full. Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely. Spread with frosting.

CLASSIC YELLOW CUPCAKES

Steps:

• In a large bowl, cream butter and sugar substitute until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, mixing well after each addition. , Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until lightly browned and a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. , Top with a dollop of whipped topping if desired, then dust with confectioners' sugar.

YELLOW BUTTER CUPCAKES

Steps:

• Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition.
• Reduce speed to low. Mix remaining wet ingredients in a bowl. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl. Divide batter among muffin cups, filling each full.
• Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks.

HOMEMADE YELLOW CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
• Whisk flour, baking powder, and salt together in a large bowl until well blended.
• Combine sugar and butter in a medium bowl with an electric mixer until fluffy, about 2 minutes. Add eggs and vanilla extract; beat until combined, about 2 minutes. Pour into the flour mixture and beat, while adding milk, until just blended. Don't overmix. Fill the prepared muffin cups with batter, 2/3 to 3/4 full.
• Bake in the preheated oven until tops spring back when lightly pressed, 15 to 20 minutes. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

CUTE HAMBURGER CUPCAKES

Steps:

• Prepare cupcakes according to your the recipe you pick.
• Prepare frosting. Superate into two bowls. Dye one red, and one green.
• Slice the tope off of all the cupcakes. Discard or eat tops of chocolate cupcakes.
• Slice the bottom pieces of all cupcakes into 1/2" slices. (Just slice each bottom in half).
• Right now you should have: tops of white cupcakes. The bottoms of all cupcakes cut in half.
• Take one slice of white cupcake and frost one side green.This is the bottom of the bun, the green is the lettuce.
• Take a slice of chocolate cupcake and place on top of 'lettuce'. This will be the meat.
• Take one slice of white cupcake and frost both sides red. This will be the tomato. Place on top of 'meat'.
• Place the top of one white cupcake on top. This is the top of the bun.
• Add sesame seeds for more realistic look.
• Repeat steps.
• ^_^ I hope it makes sense, If it's confusing, just look at the picture and it's pretty self explanitory.