The only thing that I was not happy with with these was that they did not dome properly, so the "buns" don't really look as they should. But, I gotta say, these still turned out pretty awesome.
Pictures, of course:
David's dad loved them. So now of course I'll explain how I made them. The "bun" is a golden vanilla cupcake cut in half, and the "patty" is the bottom half of a chocolate cupcake. The ketchup, mustard, and lettuce is all colored vanilla frosting.
If I get the opportunity to make these again, I would love a do-over. I was pressed for time when I made these (only had about two and a half hours) so I had to use a box mix for the vanilla cupcakes and CANNED FROSTING (ughhhhhh). They still tasted alright.
Here's the recipe I used for the chocolate cupcakes (hamburger patties):
Hershey's "Perfectly Chocolate" Chocolate Cake (from the Hershey's website)
- 2 c. sugar
- 1 3/4 c. all-purpose flour
- 3/4 c. Hershey's Cocoa (I used grocery store cocoa because it was what I had and it still turned out deelish)
- 1 1/2 tsp. baking powder
- 1 1/2 tps. baking soda
- 1 tsp. salt
- 2 eggs
- 1 c. milk
- 1/2 c. vegetable oil
- 2 tsp. vanilla
- 1 c. boiling water
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. 10 to 12 servings.
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.