Cupcake Sliders

Ingredients

• 2⅓ cups all-purpose flour
• 2½ teaspoons baking powder
• ½ teaspoon salt
• 1 cup butter, softened
• 1¼ cups sugar
• 3 eggs
• 1 teaspoon vanilla
• ⅔ cup milk
• 1 box fudge brownie mix
• ¼ cup water
• ⅔ cup vegetable oil
• 2 eggs
• 1½ cups flaked coconut
• 4 to 6 drops green food color
• 4 to 6 drops water
• 1 cup chocolate creamy ready-to-spread frosting (from 1-lb container)
• 64 orange juicy chewy fruit candies, unwrapped
• 16 rolls strawberry chewy fruit snack (from three 4.5-oz boxes), unwrapped
• 2 tablespoons honey
• 1 to 2 teaspoons water
• 2 tablespoons sesame seed

Instructions

1. 1Preheat the oven to 350°F and line 24 mini muffin cups with paper liners. Whisk the flour, baking powder, and salt together in a medium bowl, then set aside.
2. 2Beat the softened butter in a large bowl using an electric mixer on medium speed for 30 seconds. Add the sugar gradually, about a quarter cup at a time, mixing thoroughly after each addition, and continue beating for another two minutes.
3. 3Add three of the eggs one at a time, mixing well after each one. Blend in the vanilla extract.
4. 4Turn the mixer to low speed and alternate adding the flour mixture and the milk. Add the dry ingredients in three parts and the milk in two parts, mixing just until the batter comes together.
5. 5Spoon about one tablespoon plus one teaspoon of batter into each prepared muffin cup so they are two-thirds full.
6. 6Bake for 17 to 20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
7. 7Let the cupcakes cool in the pan for five minutes before transferring them to wire racks to cool completely. Repeat the baking process with the remaining batter to yield a total of 72 mini cupcakes.
8. 8Keep the oven set to 350°F. Grease a 15x10x1-inch baking pan with cooking spray or shortening.
9. 9Stir the fudge brownie mix, a quarter cup of water, the vegetable oil, and the remaining two eggs in a large bowl until well combined. Pour the brownie batter into the greased pan.
10. 10Bake the brownies for 22 to 26 minutes, or until a toothpick inserted two inches from the edge comes out mostly clean. Let the pan cool for 20 minutes, then use a one and a half-inch round cutter to stamp out 64 brownie circles to act as the burger patties.
11. 11Toss the flaked coconut, green food coloring, and four to six drops of water in a medium bowl using a fork until the coconut turns a bright green color to resemble lettuce.
12. 12Peel the paper liners off 64 of the cooled mini cupcakes.
13. 13Slice each cupcake in half horizontally to create the top and bottom buns. Secure a brownie patty onto the bottom half of each cupcake using a small dab of chocolate frosting.
14. 14Place about eight orange chewy fruit candies on a microwave-safe plate and heat on high for five to ten seconds to soften them.
15. 15Press the softened candies flat using the bottom of a measuring cup until they are about one and three-quarter inches wide. Attach these candy cheese slices to the brownie patties with a little frosting, and repeat the process for the remaining candies.
16. 16Use kitchen scissors to cut the strawberry chewy fruit snacks into irregular circles about one and three-quarter inches wide to mimic ketchup. Attach them on top of the candy cheese with frosting.
17. 17Add another small dab of frosting on top of the fruit snack ketchup and sprinkle each slider with a little less than two teaspoons of the green tinted coconut lettuce.
18. 18Mix the honey with one to two teaspoons of water in a small bowl until it reaches a thin consistency. Lightly brush this syrup over the top halves of the cupcakes and sprinkle them with sesame seeds.
19. 19Spread a final dab of frosting on the cut side of the top buns and press them gently onto the coconut layer to finish assembling the sliders.

Fast Categories