These cheezeburger cupcakes are probably the cutest thing I’ve ever made, made just for Epicute.com. They had a Bake It in a Cake contest, inviting their readers to submit their ideas for what should be baked into a cake. Being a long-time fan of the I Can Has Cheezburger empire, I couldn’t resist the idea of putting a cheeseburger into a cake, so I got some marzipan and got to work. Look, they’re even cat approved!
For the cheeseburgers you’ll need:
2 packages of marzipan
sesame seeds (optional)
For the cupcakes you’ll need:
1 1/2 sticks unsalted butter
1 1/2 c. granulated sugar
2 t. baking powder
1/2 t. baking soda
1/4 t. salt
2 t. vanilla
2 1/2 c. flour
1 1/3 c. milk
For the buttercream you’ll need:
2 sticks unsalted butter, room temperature
2 c. powdered sugar
2 t. almond extract
pink food coloring and sprinkles (optional)
Reserve 1/3 of the marzipan for the top and bottom of the cheeseburger buns. Divide the remaining marzipan into four equal parts, dying one red (tomato), one green (lettuce), one orange (cheese), and one brown (meat). (Hint: You make brown using red, green, and yellow dye.) To dye them, just add a drop or two of the food coloring—start slow, you can always add more food coloring. Knead it like Play-Doh until all the dye is incorporated and the marzipan is the desired color. (Sprinkle a little powdered sugar on the surface or your hands if it gets sticky.)
Form them into cheeseburger shapes. It was easiest to roll little pieces of each color into a ball and then flatten them out to the desired shape. I made the lettuce a little thinner than the others, with rough edges, I cut the cheese down into a square, etc. Play around with it, it gets a little easier after some experimentation.
Once you have your “burgers,” whip up the cupcakes. First, pre-heat the oven to 350 degrees (F). Cream together the butter and sugar on medium speed. Add the eggs, one at a time, then add the baking powder, baking soda, salt, and vanilla. Be sure to stop the mixer and scrape down the sides of the bowl, to make sure everything is well combined. Add the flour and the milk, alternating between the two ingredients, and mix on medium speed for about a minute or two so everything is creamy and light.
Spoon tablespoon of batter into paper-lined cupcake tins. Place your cheeseburger on top, and press it gently towards the bottom of the pan so the top isn’t sticking out over the sides of the cupcake tin.
Add another heaping tablespoon of batter on top of the cheeseburger to fully cover the top and the sides of the burger. (Be careful not to fill it too much—it should be about 3/4 of the way full.)
Bake for about 22 minutes, until the cake is set and starting to turn brown on the edges.
Let them cool in the pan for about 10 minutes before transferring them to a cooling rack—the marzipan will be soft inside, you don’t want to mess it up.
Once cool, frost! Whip together the sugar, butter, and almond extract on medium-high speed until fluffy. If it’s too stiff, add a splash of whole milk (personal preference, there). Add a couple drops of pink food coloring, if desired. Frost each cupcake, and roll the edges in some sprinkles for extra “Awe!” points.