Yellow Butter Cupcakes For Hamburger Cupcakes Recipes

Steps:

• Preheat oven to 350 degrees. Butter and flour two standard muffin tins, or line muffin tins with paper liners; set aside.
• In a medium bowl, whisk together both flours, baking powder, and salt; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar until light and fluffy, 3 to 4 minutes, scraping down sides of bowl as necessary. Beat in eggs, one at a time, then beat in vanilla. With the mixer on low, add flour mixture in three parts, alternating with milk and beginning and ending with flour, mixing well after each addition.
• Divide batter evenly among muffin cups. Bake, rotating pans halfway through, until golden brown and a cake tester inserted into the center comes out clean, about 20 minutes. Transfer pans to a wire rack to cool for 5 minutes. Remove cupcakes from pan and let cool completely on wire racks before frosting.

Steps:

• Preheat oven to 350 degrees; line the cups of a standard (12-cup) muffin tin with paper or foil liners. In a small bowl, whisk together flour, baking powder, and salt; set aside. In a liquid-measuring cup, mix milk and vanilla; set aside.
• In a large bowl, with an electric mixer, beat butter and sugar until light and fluffy, 3 to 4 minutes. Add eggs one at a time, beating well after each addition. With mixer on low speed, add half of dry ingredients, followed by milk-vanilla mixture, then remaining dry ingredients. Do not overmix.
• Divide batter evenly among prepared muffin cups (a 2-ounce or 1/4-cup ice-cream scoop is good for this).
• Place tin on a rimmed baking sheet; bake until a toothpick inserted in center of a cupcake comes out clean, 20 to 25 minutes. Cool cupcakes 5 minutes in tin, then remove and cool completely on a rack before frosting.
• Prepare frosting: In a medium bowl, with an electric mixer, beat butter, confectioners' sugar, milk, and vanilla extract until smooth. Mix in up to 1/2 cup more sugar or a few more teaspoons of milk as necessary to achieve a spreadable consistency.
• Frost cupcakes; decorate with sprinkles before frosting dries to ensure that they stick. The frosted cupcakes are best eaten within 1 day.

Steps:

• Remove cupcake liners (if necessary) and cut each cupcake in half horizontally; place a brownie on the bottom half of each cupcake. Set top halves aside.
• Divide buttercream evenly between three bowls. To one bowl, add 1/4 teaspoon green food coloring and 2 drops yellow food coloring; mix well to combine. To the second bowl, add 1/2 teaspoon yellow food coloring and 1 drop red food coloring; mix well to combine. To the third bowl, add 1 teaspoon red food coloring and 1 drop blue food coloring; mix well to combine.
• Transfer each colored buttercream to a resealable plastic bag. Snip a 1/4-inch opening from one bottom corner of each plastic bag. Using the yellow buttercream, pipe a large hollow square on each brownie. Using the red buttercream, pipe a circle in the center of the square. Top with a squiggle of the green buttercream over the red circle.
• Brush reserved top halves of cupcakes lightly with water. Sprinkle with nonpareils, pressing to adhere. Top frosted brownies with cupcake tops to create cupcake burgers.
• Preheat broiler.
• Using a crinkle-cut knife, slice pound cake into 1/2-inch-thick slices. Cut each slice into a 1/2-inch-thick strip. Place pound cake strips on a baking sheet and transfer to broiler. Broil until golden and toasted, 30 seconds. Drizzle pound cake fries with red buttercream and serve with hamburger cupcakes.

Steps:

• Preheat oven to 350°. Line 24 muffin cups with paper liners., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Fill prepared cups three-fourths full. Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely. Spread with frosting.

Steps:

• Combine all ingredients except bread slices and mix well.
• Trim crusts from bread slices, butter cupcake pans OR one side of bread slice.
• Place bread slices in cupcake tin with butter side down and shape into pan.
• Fill with meat mixture (full) and bake in 350 degree oven for 40 minutes or until meat is browned and cooked to temperature.
• Remove and serve.
• This recipe freezes well.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
• Whisk flour, baking powder, and salt together in a large bowl until well blended.
• Combine sugar and butter in a medium bowl with an electric mixer until fluffy, about 2 minutes. Add eggs and vanilla extract; beat until combined, about 2 minutes. Pour into the flour mixture and beat, while adding milk, until just blended. Don't overmix. Fill the prepared muffin cups with batter, 2/3 to 3/4 full.
• Bake in the preheated oven until tops spring back when lightly pressed, 15 to 20 minutes. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Steps:

• Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition.
• Reduce speed to low. Mix remaining wet ingredients in a bowl. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl. Divide batter among muffin cups, filling each full.
• Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks.

Steps:

• Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Sift together both flours, baking soda, baking powder, and salt.
• With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Reduce speed to medium. Add whole eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add yolks, and beat until thoroughly combined. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until combined after each. Beat in vanilla.
• Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until cupcakes spring back when lightly touched and a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely.

Steps:

• Bake a batch of vanilla cupcakes, set aside
• bake a batch of chocolate cupcakes, set aside
• slice the vanilla cupcakes with a sharp knife (these will be the buns)
• slice the "burger patties" from the chocolate cupcakes, i like using the bottom of the cupcake since its flatter and more "patty like" (The leftover cupcake top is great to freeze and use as an icecream topping)
• squirt a bit of frosting to the bottom of each vanilla cupcake and place on it the chocolate hamburger patty.
• use yellow frosting to top the "patty" with cheese. (no need to do the center of the patty since you wont see it, i stick around the edges)
• squeeze on a little green frosting for lettuce
• drizzle a dab of red frosting for ketchup
• place the top of the vanilla cupcake on top.
• if you would like to add sesame seeds, just mix a bit of sugar and water together and it will help them stick, wash the top of the cupcake bun with it and sprinkle on the seeds.
• ENJOY!