Mini Hamburger Cupcake Sliders

Equipment

• Oven
• Hand Mixer
• Muffin tin
• Cake Pan

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.
2. 2Beat the softened butter in a large bowl using an electric mixer on medium speed for 30 seconds. Gradually add the sugar, mixing thoroughly after each addition, and continue beating for 2 minutes until light and fluffy.
3. 3Add 3 of the eggs one at a time, beating well after each. Blend in the vanilla extract.
4. 4Turn the mixer to low speed and alternately add 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. Don't overmix, or the cupcakes will turn out dense.
5. 5Spoon about 1 tablespoon plus 1 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 5 minutes before transferring them to wire racks. Repeat the baking process with the remaining batter to yield 72 mini cupcakes total.
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 2 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 2 inches from the edge comes out mostly clean. Let the pan cool for 20 minutes, then use a 1.5-inch round cutter to stamp out 64 brownie circles to act as the burger patties.
11. 11Toss the flaked coconut, green food coloring, and 4 to 6 drops of water in a medium bowl using a fork until the coconut turns bright green to resemble lettuce.
12. 12Peel the paper liners off 64 of the cooled mini cupcakes and slice each 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.
13. 13Place about 8 orange chewy fruit candies on a microwave-safe plate and heat on high for 5 to 10 seconds to soften them. Press the softened candies flat using the bottom of a measuring cup until they are about 1.75 inches wide. Attach these candy cheese slices to the brownie patties with a little frosting, and repeat for the remaining candies.
14. 14Use kitchen scissors to cut the strawberry chewy fruit snacks into irregular circles about 1.75 inches wide to mimic ketchup. Attach them on top of the candy cheese with frosting.
15. 15Add another small dab of frosting on top of the fruit snack ketchup and sprinkle each slider with a little less than 2 teaspoons of the green tinted coconut lettuce.
16. 16Mix the honey with 1 to 2 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.
17. 17Spread 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.

Recipe Details