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Say thanks to dad by creating a delicious treat that will trick his mind and fill his belly.

Makes ten slider cakes and 2 trays of cookie fries

 

Shopping list

For the cupcake burger buns

  • 110g butter
  • 110g sugar
  • 2 eggs
  • 110g self raising flour
  • 1 tsp vanilla extract

 

For the brownie burger

  • 125g soft unsalted butter
  • 125g good quality dark chocolate, chopped
  • 3 large eggs
  • 1 tsp vanilla extract
  • 165g caster sugar
  • 75g plain flour
  • 1/2 tsp salt

 

For the confetti cookie fries

  • 200g unsalted butter
  • 200g caster sugar
  • 1 egg
  • 400g plain flour
  • 1tsp vanilla extract
  • Cake Angels Carnival Sprinkles

 

For the decoration

  • Ready to roll red icing
  • Ready to roll green icing
  • Cake Angels Zingy Lemon Frosting
  • Cake Angels Gorgeous Chocolate Frosting
  • Cake Angels Chocoholics Sprinkles
  • Sesame seeds

 

Equipment

  • Baking tray
  • Circular biscuit cutter
  • Grease proof paper

 

Method

  1. Cupcake bunsCream the butter and sugar until light and fluffy
  2. Add the eggs and vanilla extract and continue to beat until a smooth light texture is achieved
  3. Slowly fold in the flour
  4. Spoon into cupcake cases and bake at 180°C for 15-20 minutes until risen and golden
  5. Set aside to cool

 

Brownies burgers

  1. Melt the butter in a saucepan over a low flame
  2. Remove the pan from the heat and pour in the chopped chocolate and allow to melt
  3. Whisk the eggs and sugar together until pale and fluffy
  4. Stir the butter and chocolate together until combined, then slowly pour over the eggs and sugar and stir until combined
  5. Slowly fold in the flour and pour into a lined baking tray
  6. Bake at 180°C for 20 mins
  7. Allow to cool and then set in the fridge before cutting out discs to make burgers

Confetti cookie fries

  1. Cream butter and sugar together. Add the egg and vanilla extract and mix in well. Fold in the flour. Pour the confetti from Cake Angels Carnival Sprinkles into the mixture. Cover with clingfilm and rest in the fridge for 30 minutes
  2. Roll out the biscuit dough to 7mm thick then cut them into 7mm x 5cm pieces
  3. Spread out the fries onto a lined baking tray and bake at 180°C for 5-8 minutes or until golden brown
  4. Allow to cool on a rack

Fondant tomato and lettuce

  1. Roll out the red icing to 2-3mm thick, cut out discs then allow to dry
  2. Roll out green paste and cut out discs. Roll the discs very thin and then manipulate the edges to make thinner and uneven. Gently make folds in the discs to mimic lettuce leaves and allow to dry

 

To assemble

  1. Cut the cupcakes in half horizontally
  2. Secure a disc of brownie using a small spot of Cake Angels Gorgeous Chocolate Frosting
  3. Top with a swirl of the chocolate frosting and Cake Angels Chocoholics Sprinkles
  4. Layer an icing tomato slice and lettuce leaf, securing with Cake Angels Zingy Lemon Frosting
  5. Top with a squeeze of the lemon frosting
  6. Place the second half of the cupcake on top and sprinkle with sesame seeds

 

Then plate up and serve!

https://www.cake-angels.co.uk

Rachael Whiteley
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